I want to first start off with saying this meal was GREATLY enhanced by my best friend Melissa and her WONDERFUL recipe for Italian Monkey Bread… yes, you heard me it was so so yummy!
Melissa’s Italian Monkey Bread
2 cans of biscuits
Fresh Mozzarella & Parmesan
1 stick butter
First spray your bunt pan really good and melt your stick of butter in a bowl. In a separate bowl mix together your cheeses and Italian seasoning…. then you will roll each biscuit into a ball, dip into butter, roll in the cheese mixture then place in the pan.
It will look like this…. you then bake it for 20min on 350 degrees, then cover with foil and bake another 10mins. Once removed from the oven let rest for 10 minutes before inverting.
Now onto the main course, my mom got me these Amish noodles in Krebs, Oklahoma and they were delish and perfect for this Rachel Ray meal!
Two Sauce Weeknight Lasagna Bowls
Recipe courtesy Rachael Ray, 2008
1 pound Campanelle pasta
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef pork and veal mix or ground beef
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly 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, to taste
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
A handful fresh parsley leaves, finely chopped
While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot 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 to 10 minutes.
Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.
* I used bacon instead on pancetta because it was cheaper
* I would use 1-1 1/2 cups of beef broth next time, I thought 2 cups was too much
* Lastly, I would use more tomatoe paste or even add a can of diced tomatoes…. because this was great but had to tomatoe flavor!
Here it is……… It was super yummy but I won’t lie it tasted nothing like Lasagna but whatever it was it tasted great! And oh ya…….it is NOT a 30min meal, Rachel Ray’s recipes are NEVER 30min… this took me over an hour dealing with 3 pots of stuff and the Monkey bread!!!!