Fettuccine Meatball Lasagne

Name: Fettuccine Meatball Lasagne
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 355 milliliters coarse fresh bread crumbs (from an Italian or French loaf); 340 grams dried egg fettuccine; 1 large egg, lightly beaten; 59 milliliters chopped fresh flat-leaf parsley; 227 grams chilled fresh mozzarella, coarsely grated; 454 grams ricotta (preferably fresh); 2 garlic cloves, minced; 454 grams meatloaf mix (1/3 pound each of ground pork, ground chuck, and ground veal); 3 Tbsps olive oil; 1 medium onion, finely chopped; 1 teaspoons dried oregano, crumbled; 118 milliliters ounce finely grated Pecorino Romano; 0 teaspoons salt; 1 Tbsp tomato paste; 2 kilograms whole tomatoes in juice, drained, reserving juice, and finely chopped; 1 Turkish or 1/2 California bay leaf; 237 milliliters vegetable oil; 79 milliliters whole milk

Fettuccine Meatball Lasagne might be just the main course you are searching for. This recipe makes 10 servings with 497 calories, 32g of protein, and 31g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a reasonably priced recipe for fans of Mediterranean food. A mixture of egg, ricotta, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

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.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Pot

Add garlic and oregano and sauté, stirring, 1 minute.

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Oregano

Garlic

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.

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Tomato Paste

Bay Leaves

Tomato

Juice

Salt

Stir together bread crumbs and milk in a large bowl and let stand 10 minutes.

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Breadcrumbs

Milk

Equipment you will use

Bowl

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).

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Meatballs

Parsley

Cheese

Garlic

Pepper

Meat

Salt

Egg

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.

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Meatballs

Cooking Oil

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Frying Pan

Transfer as browned to paper towels using a slotted spoon.

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Slotted Spoon

Paper Towels

Stir together all filling ingredients until combined well.

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

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Oven

Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente.

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Pasta

Water

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Pot

Drain in a colander, then rinse under cold water and drain again.

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Water

Equipment you will use

Colander

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.

Ingredients you will need

Fettuccine