Pasta Casserole with Meatballs

Ingredients:

Sauce

• 6 tablespoons extra-virgin olive oil
• 1 medium red onion, peeled and halved
• 1 clove garlic, peeled and crushed
• 1 carrot, peeled and grated
• 1 stalk celery, cut in half
• 0.5 tsp red pepper flakes
• 2 cans of 700 gr. tomato puree
• 10 cm Parmesan rind
• 5 sprigs of fresh basil
• 1 cup ricotta, room temperature

Meatballs

• 1 cup stale Tuscan bread, crusts removed (about 2 small slices)
• 0.5 cup milk, room temperature
• 1 egg, room temperature, beaten
• 0.5 tbsp. grated parmesan
• 1/4 cup fresh parsley leaves, chopped
• 450 g of ground beef tenderloin
• Vegetable oil, for frying

Assembly

• 450 g ziti rigate pasta, boiled in salted water for 5 minutes
• 2 hard-boiled eggs, cut into 4 pieces
• 220 g fresh mozzarella, torn into 2 cm pieces.
• 1 tbsp. freshly grated parmesan

Preparation:

1. Sauce:
   
   Heat a medium Dutch oven over medium-high heat. Add 3 tablespoons olive oil, then add the onion, garlic, carrots, celery, and red pepper flakes. Cook, stirring frequently, until the carrots begin to soften, about 2 minutes. Add 1/2 teaspoon salt and the tomato puree; rinse each can of puree with 1/3 cup water and add it to the pan. Add the Parmesan rind and basil sprigs and stir. Bring the sauce to a boil, then reduce the heat to medium and simmer for 40 minutes.
2. Remove and discard the Parmesan rind, onion, celery, garlic, and basil sprigs. Stir in 1 teaspoon of salt and the remaining 3 tablespoons of olive oil. Add the ricotta and toss to combine. Set aside.
3. Meatballs:
   
   In a medium bowl, soak the bread in the milk and egg for 3 minutes, breaking it up with your fingers. Add the Parmesan cheese, parsley, 0.5 teaspoon salt, and ground beef. Gently mix with your hands, distributing the ingredients evenly.
4. Heat a large skillet over medium heat. Add enough oil to create a 2.5 cm (1 inch) deep pan. When the oil is hot, scoop out the meat mixture, 1 tablespoon at a time, and form into small meatballs. Working in batches to avoid crowding the pan, add the meatballs to the hot oil and fry until evenly browned on all sides, about 3 minutes per side. Transfer with a slotted spoon to a paper towel-lined baking sheet to drain any excess oil.
5. Preheat oven to 200°C. In a large bowl, combine the cooked pasta with 3-4 cups of sauce. Toss thoroughly to coat.
6. Assembly:
   
   Spread 1 cup sauce over the bottom of a 9 x 13-inch baking dish. Top with half the pasta, followed by more sauce. Top with three-quarters of the meatballs and all the eggs, then sprinkle with half the mozzarella and 1/2 cup Parmesan. Top with the remaining pasta, then the remaining meatballs and mozzarella. Drizzle with the remaining sauce and sprinkle with 1/2 cup Parmesan.
7. Bake until golden brown, 30 minutes. Let rest for 10 minutes and serve.