The Delightful Art of Cooking Neapolitan Lasagna

Ingredients

Serves for 8 people

300 g of lasagna sheets

400 g of fior di latte

3 eggs

400 g of Roman ricotta 

100 g of pecorino cheese

For the ragu

150 g of pork ribs

1 sausage

250 g of beef muscle

50 g of bacon

1 onion

1 carrot

1 stick of celery

1/2 glass of red wine

1.5 liters of tomato puree

salt

extravirgin olive oil

For the meatballs

250 g of minced meat

1 egg

1 slice of bread

20 g of parmesan

salt

seed oil

1

Start preparing the ragù by cutting the three types of meat into chunks.

Saute the chopped onion, celery and carrot together with the diced bacon in a saucepan with some oil.

Then add the meat and cook it for a few minutes.

2

At this point add the wine and let it evaporate, turning the meat from time to time.

Also add the tomato puree and mix.

3

From the moment the sauce starts boiling again, lower the heat to a minimum and cook slowly for 4 hours.

When it's ready, lift the bigger pieces of meat and keep them aside.

4

Meanwhile, prepare the meatballs by placing the minced meat, egg, diced bread, Parmesan and salt in a bowl.

Mix well and form many very small meatballs with your hands.

5

Fry the meatballs in boiling oil, turning them.

6

Put the ricotta in a bowl and add a part of the sauce to be able to work it with a fork.

7

Cook the lasagna sheets for a few minutes in boiling salted water, adding a few drops of oil.

As they are cooked, lift them and put them to dry on a clean tea towel.

8

Meanwhile, boil the eggs for 10 minutes in a saucepan with water.

Then peel them and cut them into slices.

9

Prepare the lasagna by sprinkling the pan with a ladle of ragù.

Then lay the first layer of sheets (if necessary cut some) and cover it with ricotta.

Then add the diced fior di latte and then the eggs.

10

Repeat the steps also adding the meatballs and the sprinkling of pecorino.

Cover again by putting ricotta and tomato puree.

11

Finish with a sprinkling of pecorino and cook in a preheated oven at 200°C for about 30 minutes.

Finish with a sprinkling of pecorino and cook in a preheated oven at 200°C for about 30 minutes.