Weeknight Lasagna Bowl

Directions

1. 1
   Heat a large pot of water to a boil; salt water and cook pasta to al dente.
2. 2
   Drain pasta and return to pot.
3. 3
   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.
4. 4
   Add ground meats and break up as it browns.
5. 5
   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.
6. 6
   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.
7. 7
   While red sauce cooks, cut remaining garlic and rub the inside of a sauce pan with it.
8. 8
   Melt butter in pot over medium heat.
9. 9
   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.
10. 10
    Thicken 8 - 10 minutes.
11. 11
    Toss pasta with white sauce and 1/2C grated cheese.
12. 12
    Serve pasta in individual bowls and top with a ladle of the meat sauce in the middle of the bowl for mixing.
13. 13
    Top each bowl with more cheese if desired.