- 2 pounds curly edge lasagna noodles
- 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
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 courtesy of Rachael Ray