Ingredients
For the sloppy lasagna filling and topping:
- 2 tablespoons olive oil
- 1/4 pound pancetta, finely chopped
- 1 3/4 pounds ground beef or lean ground turkey breast or lean ground chicken
- 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 puree
- 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 parsley, finely chopped
- 2-3 tablespoons grated Parmigiano Reggiano cheese
- 6 sesame semolina rolls or ciabatta rolls, split
Directions
- For the filling, heat the olive oil, two turns of the pan, in a large skillet over medium-high heat. Add the pancetta and stir for a minute or two; add the beef and brown and crumble. Add the onion, garlic and chili pepper flakes and season with salt and pepper. Cook for 5 minutes, stirring occasionally. Add the tomato paste and stir for 1 minute; add the wine and stir. Add the stock, tomato puree or passata and the milk; reduce the heat; stir in the basil. Simmer to thicken and combine the flavors, about 15-20 minutes.
- To serve, make garlic bread rolls for your sloppy beef: Heat the oil in a small pan over medium heat. Melt the butter into the oil. When it foams, add the garlic and swirl for 1-2 minutes; remove from the heat. Stir the parsley into the butter. Lightly toast the rolls in a hot oven or under the broiler. Brush the rolls with garlic butter and sprinkle cheese over the rolls, return to the oven for 1 minute, or place under the broiler for 30 seconds or so to set the cheese.
- Serve the filling on rolls topped with a few tablespoons of ricotta.