Lazy Bolognese-style lasagna

Rachael Ray

Serves: 4-6

  • Salt and pepper
  • 1 pound wavy lasagna noodles, broken into irregular pieces
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 1/2 pounds ground beef
  • 1 onion, finely chopped
  • 2 to 3 large cloves garlic, finely chopped
  • 1 small carrot, finely chopped or grated
  • 1 spring of rosemary, finely chopped
  • A sprinkle ground cloves
  • 1/4 cup tomato paste
  • 1 cup white wine
  • 2 cups beef stock
  • 3 tablespoons butter
  • 2 rounded tablespoons flour
  • 2 cups whole milk
  • Freshly grated nutmeg, to taste
  • Freshly grated Parmigiano-Reggiano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

In a Dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the beef and brown well. Add the onion, garlic, carrot, rosemary, cloves and lots of salt and pepper and cook until tender, 7 to 8 minutes. Stir in the tomato paste for 1 minute, then stir in the wine for 1 minute. Stir in the stock and simmer for a few minutes longer.

Preheat the broiler and position a rack in the center of the oven. In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let thicken enough to coat a spoon; season with salt, pepper and nutmeg.

Toss the pasta with the meat sauce and arrange in a casserole. Pour the béchamel sauce over the top in an even layer. Top with a layer of parmigiano-reggiano and broil in the oven to brown the top.

*Chef’s note: Definitely give this a try if you are looking to switch up your go-to lasagna recipe. Yummm. Carrots and nutmeg may seem weird to you, but this really is a tasty, tasty dish. If anything, I would use fewer noodles. As my mom pointed out, just because you don’t layer this dish does NOT make it lazy… But it’s still not tough. Give it a go! A little sloppy to eat, but cooking always feels fancier when  béchamel is involved….

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