Whole-Wheat Skillet Lasagna and Escarole Salad

Ingredients

• 1  bay leaf 
• 1 cup beef stock 
• 28 ounce canned tomatoes italian canned
• 1  carrots grated peeled
• 2 heads endive dried cleaned coarsely chopped
• 4 cloves garlic grated
• 1 pound gemelli whole-wheat
• 0.5 teaspoon ground allspice 
• 4 servings ground pepper black
• 1.5 pounds ground sirloin 
• 2  juice of lemon juiced
• 1 ball mozzarella cheese smoked thinly sliced
• 5 tablespoons olive oil extra-virgin divided
• 1  onion grated
• 0.3 pound pancetta chopped
• 0.5 small onion red very thinly sliced
• 2 cups ricotta cheese 
• 4 sprigs rosemary finely chopped
• 4 servings salt 

Equipment

• frying pan
• oven
• pot
• broiler

Directions

1. Heat a pot of water for pasta, season with salt and cook pasta to al dente.
2. Preheat oven to 450 degrees F or broiler.
3. While pasta water comes to a boil, heat 2 tablespoons oil in a high sided skillet over medium-high to high heat. When the oil smokes, add the pancetta, sirloin and bay leaf and caramelize the meat, 5 to 6 minutes, season with salt, pepper and allspice.
4. Add grated vegetables and garlic, rosemary. Cook 7 to 8 minutes, stir in stock.
5. Add tomatoes and break up with a spoon.
6. Drain pasta and add to sauce then stir in ricotta. Top pasta with a layer of mozzarella and place in oven. Cook 5 minutes to melt and bubble mozzarella.
7. Dress the escarole and onions with the lemon juice and 3 to 4 tablespoons oil, season the salad with salt and pepper.