In a large bowl, combine all Meatballs ingredients and mix gently. Roll into 1-inch meatballs.
Brown meatballs in a skillet over medium heat. They don't need to be cooked through.
In a saucepan, sauté Garlic in a little olive oil until fragrant. Add Red wine and simmer for 2 minutes. Add all Sauce ingredients and simmer for 20 minutes, stirring occasionally.
Cook pasta according to package directions. Drain.
In a 9x13 inch baking dish, layer half of the pasta, then half of the meatballs, dollops of Ricotta cheese, and half of the sauce. Repeat layers.
Top with mozzarella and parmesan cheese.
Bake for 25-30 minutes, or until cheese is melted and bubbly.
Ingredients
6
1/2 lb225 gGround beef
1/2 lb225 gItalian sausage (sweet or hot)
1/2 cup60 gBreadcrumbs (Panko)
1/4 cup60 mLMilk
11Egg
2 tbsp30 mLFresh parsley-chopped
1 tsp5 mLGarlic-minced
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
28 oz790 gCrushed tomatoes
1/2 cup120 mLTomato paste
1/4 cup60 mLRed wine
2 cloves10 gGarlic-minced
1 tsp5 mLDried basil
1/2 tsp2.5 mLRed pepper flakes (optional)
12 oz340 gPasta (penne or rigatoni)
1 1/2 cup150 gShredded mozzarella cheese
1/2 cup50 gParmesan cheese-grated
1/4 cup30 gRicotta cheese
Equipment
Large bowl
Skillet
Saucepan
9x13 inch baking dish
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine all Meatballs ingredients and mix gently. Roll into 1-inch meatballs.
Brown meatballs in a skillet over medium heat. They don't need to be cooked through.
In a saucepan, sauté Garlic in a little olive oil until fragrant. Add Red wine and simmer for 2 minutes. Add all Sauce ingredients and simmer for 20 minutes, stirring occasionally.
Cook pasta according to package directions. Drain.
In a 9x13 inch baking dish, layer half of the pasta, then half of the meatballs, dollops of Ricotta cheese, and half of the sauce. Repeat layers.
Top with mozzarella and parmesan cheese.
Bake for 25-30 minutes, or until cheese is melted and bubbly.
Comments