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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is compliments of 30 Minute Meals . I seen this aired and I CAN'T wait to try it. So I'm posting it here for safe keeping. It has two sauces, and I think that is great. Ingredients:
1 lb campanelle pasta |
2 tablespoons extra virgin olive oil |
1/4 lb pancetta, 2 thick slices, chopped |
3/4 lb meatloaf mixture (ground beef, pork and veal mix) or 3/4 lb ground beef |
1/2 large carrot, peeled and grated |
1 small onion, chopped |
3 garlic cloves, peeled (2 chopped, and 1 left whole) |
1/2 teaspoon allspice |
fresh ground black pepper |
1 bay leaf |
3 tablespoons tomato paste |
1/2 cup dry red wine |
2 cups beef stock |
3 tablespoons butter |
3 tablespoons flour |
2 cups milk |
nutmeg |
1/2 cup parmigiano-reggiano cheese, grated |
Directions:
1. Heat a large pot of water to a boil; salt water and cook pasta to al dente. Drain pasta and return to pot.
2. While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-hihg heat, add pancetta and render 2 - 3 minutes. Add ground meats and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, about 4-5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper, and bay leaf. Cook 3-4 minutes more to soften onions and carrots, then stir in tomato paste and cook for 2 more minutes; stir in wine and cook out 1 minute then stir in stock and reduce heat to a simmer.
3. While red sauce cooks, cut remaining garlic and rub the inside of a sauce pan with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so, then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg. Thicken 8 - 10 minutes.
4. Toss pasta with white sauce and 1/2°C grated cheese. Serve pasta in individual bowls and top with a ladle of the meat sauce in the middle of the bowl for mixing. Top each bowl with more cheese if desired.
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