Recipe courtesy of Rino's Place
Pasta al Forno
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 55 min (includes resting time)
- Active: 1 hr 10 min
Ingredients
Sauce:
Extra-virgin olive oil, for cooking
1 to 2 cloves garlic, minced
One to two 28-ounce cans marinara sauce
1 bunch fresh basil
Salt and pepper
Pappardelle Pasta:
4 cups all-purpose flour, or more as needed
6 eggs
Meatballs:
1 pound ground beef
1 pound ground pork
1 pound ground veal
1/2 cup panko, or more as needed
1 tablespoon grated Parmesan
3 pinches kosher salt
3 pinches ground black pepper
2 eggs
Canola oil, for frying
Pasta al Forno:
2 cups fresh ricotta
2 cups shredded mozzarella
Kosher salt
Directions
Special equipment:
a pasta sheeter- For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
- For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
- Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
- For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
- For the pasta al forno: Preheat the oven to 350 degrees F.
- Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
- Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.
Cook’s Note
Store-bought pappardelle is fine, too.