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Sloppy lasagna
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| Ingredients | |
| 2 pounds | curly edge lasagna noodles |
| Salt | |
| 2 tablespoons | extra-virgin olive oil |
| 2 pounds | ground beef, pork and veal mix |
| 1 medium | onion, finely chopped |
| 1 small | carrot, grated or finely chopped |
| 3 to 4 cloves | garlic, finely chopped or grated |
| 2 | fresh bay leaves |
| Freshly ground black pepper | |
| 2 pinches | ground cinnamon |
| 3 tablespoons | tomato paste |
| 1 cup | white wine |
| 1 (28-ounce) can | San Marzano tomatoes |
| A handful | basil leaves, torn |
| 4 tablespoons | butter |
| 4 tablespoons | all-purpose flour |
| 2 to 2 1/2 cups | milk, eyeball the amount |
| Freshly grated nutmeg, to taste | |
| 1 1/2 cups | grated Parmigiano-Reggiano |
| 2 cups | fresh ricotta cheese |
Directions
Bring a large pot of water to a boil over medium heat. Break all of the pasta sheets into irregular, larger than single bite-sized pieces. Salt the water, then add the pasta and cook to a little shy of al dente. Drain and set aside in a large bowl.
Heat the extra-virgin olive oil in a heavy bottomed pot or large skillet over medium heat. Add the meat, press it into an even layer and brown it for 3 to 4 minutes before moving. Turn the meat and add the onions and grated carrot. Stir and cook a few minutes to soften, then add the garlic, bay leaves, salt and pepper, to taste, and the cinnamon. Cook for a couple of minutes, then stir in the tomato paste, wait for 1 minute then add the wine. Reduce for a minute more, then add the tomatoes, breaking them up as you stir. Reduce the heat to a simmer and add the basil.
While the sauce simmers, in a medium sauce pot, melt the butter over medium heat and whisk in the flour. Cook for 1 minute, then whisk in the milk and nutmeg, and season with salt, pepper, to taste. Let cook for a couple of minutes to thicken, then stir in 1/2 cup of the grated cheese and turn off the heat.
Heat a broiler.
Add the meat sauce to the bowl with the pasta and toss. Layer half of the pasta into a lasagna pan and scatter with dollops of fresh ricotta cheese. Top with remaining pasta. Pour the white sauce over the pasta and scatter the remaining 1 cup of the grated cheese over the top. Put under the broiler to brown and bubble. Remove from the broiler and serve.
Recipe uploaded with Shop'NCook for iPhone.
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