Ingredients
- Sauce & Meatballs:
- 10 basil leaves
- 1/2 cup (120 milliliters) extra-virgin olive oil
- 2 garlic cloves, peeled and lightly smashed
- 1/2 pound (227 grams) ground chuck beef (85% lean)
- 1/2 pound (227 grams) ground pork
- 1/2 pound (227 grams) ground veal
- 1 cup breadcrumbs, preferably Italian-seasoned
- 1 cup (100 grams) grated Pecorino Romano
- 1/2 cup (120 milliliters) whole milk
- 2 large eggs, beaten to blend
- 1 tablespoon chopped parsley
- 2 tablespoons coarse salt, divided
- 2 teaspoons freshly ground black pepper, divided
- 2 (28-ounce) cans crushed tomatoes
- 2 tablespoons tomato paste
- 3 sweet Italian sausages
- Pate Brisee & Assembly:
- 3 cups (360 grams) all-purpose flour, plus more for the surface
- 1 cup (2 sticks) unsalted butter, cold and cut into pieces
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons cold water
- 2 pounds ziti or ziti rigate, cooked for half of the time according to the package directions
- 4 hard-boiled eggs, thinly sliced
- 1 pound grated Pecorino Romano, plus more for serving
- 1 pound shredded mozzarella
Details
- Servings:
8
- Diet:
High-Fiber
- Meal:
lunch, dinner
- Dish:
main course
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