Pasta, Old-Fashioned Style, To Cover

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 cups freshly grated Parmigiano-Reggiano

2 (28-ounce) cans peeled San Marzano tomatoes and juices, passed through a food mill

1 1/2 cups toasted bread crumbs

4 egg yolks

1/2 pound veal, cut into chunks

1/2 pound prosciutto crudo, 1/4-inch dice

1 onion, finely chopped

Besciamella, recipe follows

Pasta Frolla, recipe follows

Several gratings nutmeg

2 1/2 cups flour

1/2 cup butter

1/2 pound beef chuck, cut into chunks

A little ice water

1/2 pound sweet Italian sausages

Neapolitan Meatballs, recipe follows

6 ounces lard

2 tablespoons extra virgin olive oil

Ragu Napoletano (Neapolitan Meat Sauce), recipe follows

4 tablespoons extra-virgin olive oil

1/2 teaspoon salt

Pinch hot chile flakes

3/4 cup red wine

2 pounds rigatoni or ziti pasta

1 teaspoon salt

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