MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Adam's Lasagne w/Meatballs
Categories: Beef, Pork, Herbs, Pasta, Cheese
Yield: 8 Servings

700 g Veal mince
300 g Pork mince
2 c Grated parmesan cheese
2 c Fresh breadcrumbs
2 lg Eggs lightly beaten
1/2 c Fine chopped parsley
1/4 c Fine chopped sage
Salt & white pepper
8 Sheets San Remo large
- instant curly lasagna
500 g Bocconcini cheese; roughly
- torn

MMMMM------------------------TOMATO SAUCE-----------------------------
2 tb Extra-virgin olive oil
1 lg Onion; fine chopped
1 tb Crushed garlic
2 Fresh bay leaves
2 tb White wine
1 3/8 kg (2 bottles) tomato passata
Salt & pepper

In a large mixing bowl, combine the beef and pork mince,
1 cup parmesan, breadcrumbs, eggs, parsley and sage.
Season with salt and pepper. Using your hands, mix until
well combined.

Roll heaped teaspoons of the mixture into small balls.
Place the meatballs on a tray and refrigerate for 20-30
minutes to firm up.

Meanwhile, for the tomato sauce, heat the olive oil in a
large saucepan over medium heat. Add the onion, garlic
and bay leaves. Cook for 4-5 minutes until the onion
softens, add the wine and allow to bubble for 30
seconds. Add the tomato passata, stir to combine and
bring to the boil. Reduce heat and simmer, partially
covered, for 15-20 minutes until slightly thickened.
Season with salt and pepper. Add the meatballs, one by
one, into the simmering sauce.

Cook for 15-20 minutes, gently shaking the saucepan from
time to time, until the meatballs are just cooked
through. Taste the sauce for seasoning and adjust if
necessary.

Set the oven @ 180ºC/360ºF.

To assemble the lasagne, cover the base of a 32cm x 22cm
oven proof dish with a thin layer of sauce and place 2
sheets of pasta in the base. Spoon in 1/3 of the meat
balls and top with some sauce. Sprinkle 1/4 each of the
parmesan and bocconcini over the meatballs. Repeat with
the remaining pasta, meatballs and cheese finishing with
a final layer of pasta, sauce and cheese.

Transfer to the oven and bake for 35 to 40 minutes until
golden.

Recipe by: Adam Swanson

RECIPE FROM: https://origin.tenplay.com.au

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