Fettuccine Meatball Lasagne

Ingredients

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