Fettuccine Meatball Lasagne

Image of Fettuccine Meatball Lasagne, Gourmet Magazine
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Ingredients

For tomato sauce

  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried oregano, crumbled
  • 2 (28-oz) 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

For meatballs

  • 1 1/2 cups coarse fresh bread crumbs (from an Italian or French loaf)
  • 1/3 cup whole milk
  • 1 lb meatloaf mix (1/3 lb each of ground pork, ground chuck, and ground veal)
  • 2 garlic cloves, minced
  • 1 oz 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

For filling

  • 1 lb ricotta (preferably fresh)
  • 1 large egg, lightly beaten
  • 1 oz finely grated Pecorino Romano (1/2 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt

For pasta and assembly

  • 3/4 lb dried egg fettuccine
  • 1/2 lb chilled fresh mozzarella, coarsely grated

Description

Gina Marie Miraglia Eriquez Got The Idea Of Using Egg Fettuccine In Place Of Lasagne Noodles In This Lasagne From Mary Ann Castaldi.

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