From Rachael Ray's 30 Minutes Meals
Salt
1 pound pasta (curly is recommended - she has a specific kind....I just used what was in my cabinet)
2 tablespoons oil
1/4 pound bacon (she used pancetta...way too cheap for that)
3/4 pound ground beef
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste (I just used a full can of tomato paste - they are so small anyway)
1/2 cup dry red wine
2 cups beef stock (I just make this with the bullion cubes from Sam's Club)
3 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg, to taste
1/2 cup grated Parmesan (she used fancy stuff, I didn't)
A handful fresh parsley leaves, finely chopped (which I didn't use)
Heat large pot of water to a boil, salt water and cook pasta to al dente.
While pasta water comes to a boil, heat oil in a medium sauce pot over medium-high heat, add bacon 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, sauté the last clove of garlic. 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, if you like. This is supposed to taste like lasagna....really doesn't to me. Its yummy, just not lasagna like. The cheese isn't right.