Two Sauce Weeknight Lasagna Bowls

INGREDIENTS

Salt

1 lb

Campanelle pasta

2 tbsp

extra-virgin olive oil

1/4 lb

pancetta, a couple of thick slices, chopped

3/4 lb

ground beef pork and veal mix or ground beef

1/2

large carrot, peeled and grated or finely chopped

small to medium onion, chopped

3 cloves

garlic, 2 chopped or grated, 1 peeled

1/2 tsp

allspice, a couple of pinches

Freshly ground black pepper

bay leaf

3 tbsp

tomato paste

1/2 cup

dry red wine

2 cups

beef stock

3 tbsp

butter

3 tbsp

flour

2 cups

milk

Nutmeg,

1/2 cup

grated Parmigiano Reggiano, plus some to pass at table

1 handful

fresh parsley leaves, finely chopped