This is a different twist on pasta - kind of a spaghetti/lasagna mix. The meatsauce is actually not very tomato-y - it's more beefy and savory and goes so well with the noodles which are tossed with white sauce and Parmesan. This is a Rachel Ray recipe that I modified just a little. My family really enjoyed it and I think it will be requested in the future.
1 lb campanelle pasta
1 tablespoon extra virgin olive oil
4 oz pancetta, chopped into small pieces (bacon could be used instead)
1 lb ground beef
1 carrot, chopped very fine or grated
1 onion, chopped
2 cloves garlic, minced
1/8 teaspoon allspice
1/2 teaspoon crushed bay leaves
3 tablespoons tomato paste (could double this for more tomato-y sauce)
2 cups beef stock
splash red wine vinegar
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/4 teaspoon granulated garlic
1/8 teaspoon nutmeg
salt and pepper
1/2 cup grated Parmesan
Cook pasta according to package directions. Drain and set aside.
Meanwhile, heat olive oil in a heavy sauce pan or dutch oven. Add pancetta and cook until much of the fat has rendered and it is browned. Add ground beef and cook until browned, breaking up as you cook it. Add onion, carrot, garlic, allspice, salt and pepper and bay leaves. Cook 3-4 minutes or until vegetables have softened. Stir in tomato paste and cook for 2 minutes. Stir in beef stock and splash of red wine vinegar. Bring to a boil then reduce to a simmer and continue to simmer on low heat until ready to serve.
While meatsauce cooks, melt butter in a saucepan. Add flour and whisk together a minute or so then whisk in milk and bring to a low boil, reduce heat and season with granulated garlic, nutmeg, salt and pepper. Let cook on low and thicken for a couple minutes. Toss pasta with this white sauce and 1/2 cup Parmesan.
Serve pasta in individual bowls with meatsauce ladled over the top and sprinkled with extra Parmesan.