Try this delicious pasta dish:
Preheat oven to 200 degrees. For the meatballs, mix the garlic, parsley, minced meat, parmesan cheese, eggs and breadcrumbs in a baking bowl. Season salt and mince with pepper and knead together thoroughly. Shape into balls the size of walnuts. Heat a little oil in a non-stick frying pan, toast until brown on all sides. Remove from frying pan and place on kitchen roll.
For the sauce, heat the oil in a saucepan and sauté the onion until translucent. Add the chicken livers and roast for 3 minutes. Add the tomatoes, cover and simmer on a moderate heat for 20 min. Add basil, salt and pepper and simmer on low heat for another 10 min.
Cook pasta in boiling hot water for 5 to 7 min. until al dente and drain through a sieve. Turn in a tiny bit of sauce on the other side so that all the pasta is moistened with sauce.
Butter an oblong ovenproof dish (20 x 25 cm, 7 to 8 cm deep). Cover the bottom of the mold with a layer of sauce, then top with a layer of pasta mold. On top, place salami, a meat ball and slices of fontina or possibly mozzarella. Cover with sauce and sprinkle with Parmesan cheese. Repeat until everything is used up together. Pour beaten eggs over the last layer of fontina or possibly mozzarella. Finish with a layer of sauce and Parmesan. Bake for 25 min. Rest 5 min. before finishing the casserole with e