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Mario Batali Meatloaf with Creamy Shells n’ Peas

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MEATLOAF WITH CREAMY SHELLS N’ PEAS

  • For the Meatloaf
  • 2 tablespoons olive oil
  • 1 yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 2 pounds sweet Italian pork sausage (removed from casings)
  • 2 pounds lean ground beef
  • 4 cups plain breadcrumbs
  • 1 cup freshly grated Pecorino Romano
  • 3 eggs (lightly beaten)
  • 1 cup whole milk
  • 1 cup tomato puree (divided)
  • 1/2 cup parsley (chopped)
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • kosher salt and freshly ground black pepper

FOR THE FILLING

  • 1/2 pound small shell-shaped pasta
  • 1 recipe Mario’s Besciamella Sauce
  • 1 cup freshly grated Parmigiano-Reggiano
  • 8 ounces frozen peas (thawed)
  • kosher salt and freshly ground black pepper

Follow Link to Official Directions 

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