Serves8 to 10
- Active time:1 1/2 hr
- Start to finish:2 1/4 hr
January 2007
Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.
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
Make sauce:
-
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.
Form and fry meatballs:
-
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).
-
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.
Boil and bake pasta:
-
Put oven rack in middle position and preheat oven to 425°F.
-
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.
-
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.
-
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.
Cooks’ note: Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered.