Salt and pepper
1 lb ruffle-edge lasagna noodles, broken into irregular pieces
2 tbsps EVOO
1 1/2 lbs ground beef
1 onion, chopped
2 or 3 large cloves garlic, finely chopped
1 small carrot, finely chopped or grated
2 tbsps mixed chopped fresh herbs (rosemary, oregano, marjoram and thyme)
A sprinkle of ground cloves
1/4 cup tomato paste
1 cup white wine
2 cups beef stock
3 tbsps butter
2 rounded tbsps flour
2 cups whole milk
Freshly grated nutmeg
Freshly grated Parmigiano-Reggiano cheese
1. Bring a large pot of water to boil. Salt the water and cook the pasta to about 2 mins shy of al dente. Drain the pasta.
2. In a Dutch oven, heat the EVOO (2 turns of the pan) over medium-high heat. Add the beef and brown well. Add the onion, garlic, carrot, herbs, cloves, and lots of salt and pepper and cook until tender, 7 to 8 mins. Stir in the tomato paste for 1 min, then stir in the wine for 1 min. Stir in the stock and simmer for a few mins longer.
3. Preheat the broiler and position a rack in the center of the oven. In a saucepan, melt the butter over medium heat. Whisk in the flour, then the milk, and let the white sauce thicken enough to coat a spoon; season with salt, pepper, and nutmeg.
4. Toss the pasta with the meat sauce and arrange in a 9 by 13-inch baking pan. Pour the white sauce over the top in an even layer. Top with a layer of Parm and broil to brown the top.