Egg Noodle Fettuccine & Meatball Lasagna
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Cooking tools:
- Mixing bowl
- Cast iron skillet
- Nonstick skillet
- Slotted spoon
- Paper towel
- Baking sheet
- Oven
- Stove
- Pot
- Colander
- Baking dish
- Aluminum foil
- Cooling rack
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Whisk
- Fork
Ingredients
- ⅓ cup whole milk
- 1½ cup fresh, untoasted coarse breadcrumbs
- 1 pound ground beef, pork and veal in whatever ratio you prefer
- 2 cloves garlic, peeled and minced
- 1 cup parmesan cheese, freshly grated plus more for passing
- 2 large eggs
- ½ cup flat leaf parsley, minced
- salt & pepper as needed
- 1 cup vegetable oil, plus more as needed
- 1 pound ricotta cheese
- 1 pound dried egg fettuccine
- 6 cups prepared tomato sauce
- ½ pound mozzarella, chilled then grated
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