Lasagne Alla Naples

Directions

1. 1
   Prepare the Filling:
2. 2
   Heat 3 tablespoons of the olive oil in a saucepan, add the onion, carrot, celery and garlic and cook over a low heat, stirring occasionally, for 5 minutes, then add the tomato passata.
3. 3
   Season with salt and pepper and simmer for about 1 hour.
4. 4
   Meanwhile, boil four of the eggs for 12 minutes, then refresh in cold water, shell and slice.
5. 5
   Mix together the minced beef, Parmigiano cheese and remaining egg in a bowl and season with salt.
6. 6
   Shape the mixture into small balls.
7. 7
   Heat 1 oz (25 grams) of the butter and the remaining olive oil in a frying pan, add the meatballs and cook until browned all over, then add them to the tomato sauce.
8. 8
   Prepare the Fresh Pasta Dough:
9. 9
   Sift the flour and a pinch of salt into a mound on a work surface.
10. 10
    Make a well in the center and add the eggs.
11. 11
    Using your fingers, gradually incorporate the flour, then knead for about 10 minutes.
12. 12
    If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.
13. 13
    Shape the dough into a ball and leave to rest for 15 minutes.
14. 14
    Roll out on a lightly floured surface or use a pasta machine to make two thin sheets.
15. 15
    Cut into 4-inch (10-cm) squares and cook, a few at a time, in plenty of lightly salted, boiling water for a few minutes.
16. 16
    Drain and place on a damp tea towel.
17. 17
    Preheat the oven to 325F.
18. 18
    Grease a large ovenproof dish with butter, arrange a layer of lasagne on the base and cover with the tomato sauce with meatballs, then the mozzarella and a few slices of eggs, hard-boiled.
19. 19
    Repeat the layers until all the ingredients are used, ending with a layer of tomato sauce.
20. 20
    Dot the top with the remaining butter, cover the dish with foil or baking parchment and bake for about 1 hour.
21. 21
    Leave to stand for 10 minutes before serving.
22. 22
    Serves 6.
23. 23
    That's it!