Recipes

Fettuccine Meatball Lasagne

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Fettuccine Meatball Lasagne

Fettuccine Meatball Lasagne

amanda

Equipment

  • - Measuring Cups & Spoons

  • - Mixing Bowls

  • - Pasta Roller

  • - Food Processor

  • - Stand Mixer with Pasta Attachment

  • - Lasagna Pans

Ingredients

  • 3 tablespoons olive oil

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 1/2 teaspoon dried oregano, crumbled

  • 2 (28-ounce) cans whole tomatoes in juice, drained, reserving juice, and finely chopped

  • 1 tablespoon tomato paste

  • 1 Turkish or 1/2 California bay leaf

  • 1 teaspoon salt

  • 1 1/2 cups coarse fresh bread crumbs (from an Italian or French loaf)

  • 1/3 cup whole milk

  • 1 pound meatloaf mix (1/3 pound each of ground pork, ground chuck, and ground veal)

  • 2 garlic cloves, minced

  • 1 ounce finely grated Pecorino Romano (1/2 cup)

  • 1 large egg, lightly beaten

  • 1/4 cup finely chopped fresh flat-leaf parsley

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup vegetable oil

  • 1 pound ricotta (preferably fresh)

  • 1 large egg, lightly beaten

  • 1 ounce finely grated Pecorino Romano (1/2 cup)

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/4 teaspoon salt

  • 3/4 pound dried egg fettuccine

  • 1/2 pound chilled fresh mozzarella, coarsely grated

Instructions

1

Instruction 1

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, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.
2

Instruction 2

Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).
3

Instruction 3

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.
4

Instruction 4

Stir together all filling ingredients until combined well.
5

Instruction 5

Put oven rack in middle position and preheat oven to 425°F.
6

Instruction 6

Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.
7

Instruction 7

Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.
8

Instruction 8

Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.
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