Two sauce weeknight lasagne bowls Recipe | Food Network UK

Ingredients

• Salt
• 450g Campanelle pasta
• 2 tbsp extra-virgin olive oil
• 115g pancetta, a couple of thick slices, chopped
• 340g minced beef pork and veal mix or beef mince
• 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 tsp allspice, a couple of pinches
• Freshly ground black pepper
• 1 bay leaf
• 3 tbsp tomato puree
• 125ml dry red wine
• 500ml beef stock
• 45g butter
• 3 tbsp flour
• 500ml milk
• Nutmeg, to taste
• 50g grated Parmigiano Reggiano, plus some to pass at table
• A handful fresh parsley leaves, finely chopped