Deconstructed Lasagna

From Everyday with Rachael Ray February 2009



Ingredients:
Salt and pepper
1 pound long fusilli or mafalda pasta
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground beef sirloin
1 small carrot, grated or finely chopped
1 small onion, grated or finely chopped
2 cloves garlic, grated or finely chopped
1 cup beef broth
One 28-ounce can crushed tomatoes
A few leaves of basil, torn
1 cup fresh ricotta cheese
1/3 cup finely chopped flat-leaf parsley (a generous handful)
2 tablespoons butter
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls), plus more to pass around the table

Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

2. While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the beef, crumbling it into bits, and cook until lightly browned, 3 to 4 minutes. Add the carrot, onion and garlic; season with salt and pepper. Cook until the vegetables are softened, 5 minutes. Stir in the beef broth, then the tomatoes and basil; simmer.

3. In a small bowl, stir together the ricotta and parsley.

4. Toss the pasta with the butter, then stir in the parmigiano-reggiano and meat sauce. Scoop the ricotta mixture into each of 4 shallow bowls, then top with the meaty pasta. Pass more parmigiano-reggiano around the table.

Comments:
This is eerily similar to Rachael Ray's lasagna casserole. Adam didn't complain so much this time, but I don't know that he'd tolerate in a third permutation.