Lazy Bolognese-Style Lasagna

By boscobojo

Ingredients

• 1 lb. wavy lasagna noodles, broken into irregular pieces
• 2 Tbl. EVOO
• 1 1/2 lbs. ground beef
• 1 onion, finely chopped
• 2 to 3 garlic cloves, large, finely chopped
• 1 small carrott, finely chopped
• 1 rosemary sprig, finely chopped
• a sprinkle ground cloves
• 1/4 cup tomato paste
• 1 cup white wine
• 2 cups beef stock
• 3 Tbl. butter
• 2 rounded Tbl. flour
• 2 cups whole milk
• freshly grated nutmeg, to taste
• freshly grated parmigiano-reggiano cheese

Preparation

Step 1

Bring a large pot of water to 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 int he 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 bechamel-sauce over the top in an even layer. Top with a layer of parmigiano-reggiano and broil in the oven to brown the top.