Fettuccine Meatball Lasagne

Fettuccine Meatball Lasagne
Photo by Romulo Yanes

Ingredients

  • 1 cup vegetable oil
  • ¼ cup fresh flat-leaf parsley
  • 1 large egg
  • 3 garlic cloves
  • 1 ½ cups coarse fresh bread crumbs (from an Italian or French loaf)
  • ½ pound fresh mozzarella, coarsely grated
  • 1 tablespoon tomato paste
  • + 18 more ingredients
    • 1/3 cup whole milk
    • ¼ cup fresh flat-leaf parsley
    • 1 medium onion
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • 3 tablespoons olive oil
    • ½ teaspoon dried oregano
    • 2 garlic cloves
    • 1 large egg
    • ½ teaspoon salt
    • 1 pound ricotta (preferably fresh)
    • 1 ounce finely grated Pecorino Romano
    • 1 ounce finely grated Pecorino Romano
    • 1 pound meatloaf mix (1/3 lb each of ground pork, ground chuck, and ground veal)
    • 2 (28-ounce) cans whole tomatoes in juice
    • ¾ pound dried egg fettuccine
    • 1 Turkish or 1/2 California bay leaf
    • 1 teaspoon salt

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, u...

View full recipe at Epicurious

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