Lasagna with fettuccine, meatballs, tomatoes and cheese

Ingredients 8 servings
Pasta fettuccine 400 g
Olive oil 3 tablespoons
Garlic 5 cloves
Onion 1 clove
Oregano ½ tablespoon
Tomatoes in own juice 1 jar
Tomato paste 1 tablespoon
Bay leaf 1 piece
Salt to taste
White Bread 1.5 cups
Milk ⅓ cup
Minced meat 450g
Pecorino Romano cheese 1 cup
Parsley chopped ½ cup
Egg chicken 2 pieces
Black pepper ¼ teaspoon
Ricotta cheese 450g
Vegetable oil 1 cup
Mozzarella cheese 225g

Instructions
2 hours 15 minutes

1. To warm up the tomato sauce over moderate heat 3 tablespoons of olive oil and sauté it in the finely chopped onion until golden brown (about 6 minutes). Then add the crushed garlic (3 cloves), dried oregano and sauté 1 minute After that send to the pan chopped tomatoes (no juice), tomato paste, bay leaf, salt (1 teaspoon) and cook, stirring occasionally, until thickened (30 -35 minutes).
2. Meanwhile, soak bread in milk for 10 minutes. Then add to the bowl with bread ground beef, garlic (2 cloves), grated pecorino cheese (half a cup) lightly beaten egg, parsley (1/4 cup), salt (1/2 teaspoon) and pepper (1/4 tsp ). Stir until smooth hands and blind from this mass of small meatballs (1/2 teaspoon minced meatball on). Total should have about 135 pieces.
3. At moderate heat in a heavy skillet heat the vegetable oil and fry the meatballs in it, divided into 5 parts. Each batch of fry for 2 minutes with a slotted spoon and spread on a paper towel.
4. Mix the ricotta with a fork 1 beaten egg, grated pecorino (half a cup), parsley (1/4 cup) and salt (1/4 teaspoon).
5. Cook in boiling water (6 liters) and salt (2 teaspoons) of pasta. Cook for 1 minute less than that specified on the package, discard in a colander and rinse under running cold water.
6. In a glass or ceramic baking dish (about 26h18 cm), put 2 cups of tomato sauce. Cover with 1/3 fettuccine for pasta — all the meatballs, they — another layer of tomato sauce (2 cups) and a third of fettuccine. The second layer of pasta put the entire mixture of ricotta with pecorino and parsley, and then the third layer fettuccine and the remaining tomato sauce.
7. Cover the contents of the baking dish evenly grated motsarellly, cover with foil and send in the oven, preheated to 200 degrees. Bake on the middle shelf 10 minutes. Then remove foil and bake in the oven for another 20 minutes.
8. To serve cool (approximately 20 minutes).
Tomato sauce can be made in advance and stored in the refrigerator up to 3 days.

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