- 1 Box (16 oz) fettuccini
- Kosher salt
- Extra-virgin olive oil
- 2 Cloves garlic, minced
- 2 Dried red chiles (or equivalent in crushed red chile flakes)
- 1 Can (28 oz) san marzano tomatoes
- 1/2 cup Torn fresh basil
- 1 Medium onion, finely chopped
- 1 cup Assorted pitted olives
- 3 Sprigs thyme
- 1 Bay leaf
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Salata ricotta for garnish
- Tyler Florence
How to Make It
Preheat the oven to 350Â°F.
Coat a skillet with a 2-count of oil and place over medium heat. Sauté the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.
Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender - it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.