Traditional Lasagne with Meatballs

Cook Time 1 hour and 25 minutes

Servings 6


500g veal mince
500g pork mince

2 cups fresh breadcrumbs
2 eggs, lightly beaten
¼ cup extra virgin olive oil
½ cup finely chopped flat leaf parsley
1 cup grated parmesan cheese
1 cup grated pecorino cheese
Salt and white pepper


250g San Remo Instant Curly Lasagna
500g ricotta
500g bocconcini
1 cup grated pecorino cheese


4 tbsp extra virgin olive oil
2 garlic cloves, smashed
1L tomato passata
Salt and pepper


In a large mixing bowl, combine veal and pork mince, breadcrumbs, eggs, olive oil, parsley, parmesan and pecorino, and season with salt and pepper. Combine altogether using your hands and mix well. Roll the meatballs - 1 heaped teaspoon of mixture per ball. Place meatballs onto a tray to rest.

In a large pan heat olive oil and garlic on a medium heat. Cook garlic for 3 minutes making sure it doesn’t change colour. Add passata, stir and bring to the boil then reduce heat to a simmer. Cook for 10 minutes and season with salt and pepper.

Place meatballs one by one into the simmering sauce. Cook sauce, covered, for a further 25 minutes or until meatballs are cooked. Check seasoning and adjust if needed with salt and pepper.

Preheat the oven to 180°C. Take a baking dish and spread some sauce across the base. Place 2 sheets of lasagne into the dish (or enough sheets to cover). Pour enough sauce with meatballs to cover the pasta evenly. Sprinkle over a good handful of pecorino, a few tablespoons of ricotta and torn bocconcini. Repeat the process until the last layer. Finish with sauce on top and cover with torn bocconcini.

Bake in the oven for 30-35 minutes.


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