Lasagna Joes

by Rachael Ray Show Staff 6:00 AM, March 6, 2014


Aired March 6, 2014

Serves Serves 6

For the Sloppy Lasagna Filling and Topping:
2 tablespoons olive oil
1/4 pound pancetta, finely chopped
1 3/4 pounds ground beef
1 small onion, finely chopped
2 large cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
Salt and pepper
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 cup beef or chicken stock
1 cup passata or tomato purée
1/4 cup milk
A few leaves of basil, torn
3/4 cup fresh cow or sheep’s milk ricotta

For the Garlic Rolls:
About 2 tablespoons olive oil
3 tablespoons butter
2 large cloves garlic, finely chopped
1 tablespoon finely chopped parsley
2 to 3 tablespoons grated Parmigiano-Reggiano cheese
6 sesame semolina rolls or ciabatta rolls, split


For the filling, heat olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add the pancetta and stir a minute or two; add beef and brown and crumble. Add onions, garlic and chili pepper flakes, and season with salt and pepper. Cook 5 minutes, stirring occasionally. Add tomato paste and stir 1 minute; add wine and stir. Add stock, tomato purée or passata and milk, and reduce heat; stir in basil. Simmer to thicken and combine flavors, about 15-20 minutes.

To serve, make garlic bread rolls for your sloppy beef: Heat oil in a small pan over medium heat. Melt butter into oil. When it foams, add garlic and swirl 1-2 minutes; remove from heat. Stir parsley into butter. Lightly toast rolls in a hot oven or under the broiler. Brush rolls with garlic butter and sprinkle cheese over rolls, return to oven 1 minute or place under broiler for 30 seconds or so to set cheese.

Serve filling on rolls topped with a few tablespoons of ricotta.