Ingredients
| 100ml mild olive oil | |
| 1 small brown onion, diced | |
| 250g fresh or frozen peas, plus extra to serve | |
| handful of Japanese breadcrumbs | |
| Pina’s ragù alla bolognese (see recipe), warmed | |
| 8-10 store-bought fresh lasagne sheets or flour and water dough (see recipe) or 500g dried lasagne sheets | |
| 500g mozzarella, shredded | |
| 250g freshly shaved green olive mortadella | |
| 3 eggs, lightly beaten | |
| 250g Parmigiano Reggiano, freshly grated, plus extra to serve | |
| salt and freshly ground black pepper |
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Instructions
| 1. | Preheat the oven to 180°C. |
| 2. | Heat 2 tablespoons oil in a saucepan over a low heat, then gently fry the onion until translucent, about 5 minutes. |
| 3. | Stir in the peas, season with salt and pepper and mix well. |
| 4. | Add 125ml of water and simmer with the lid on until the peas are tender, around 5 minutes. |
| 5. | Grease a baking dish with the remaining oil, sprinkle with the breadcrumbs, then cover the base with 500-750ml of the bolognese sauce. |
| 6. | Bring a large saucepan of water to the boil, add salt, then blanch the lasagne sheets (regardless of which type you decide to use) for 3-4 minutes, or until soft enough to handle. |
| 7. | Drain, then do what Mum does, and rest over the side of the pot or put them into a large bowl with a little olive oil stirred through the sheets to stop them from sticking together. |
| 8. | You could also put straight into cold water, then drain and pat dry. |
| 9. | Place a layer of lasagne sheets on top of the sauce, then spread more sauce over the top of the sheets. |
| 10. | Spread shredded mozzarella over the top, then some slices of mortadella, some of the peas, drizzle with the egg and sprinkle with the Parmigiano Reggiano. |
| 11. | Repeat the layers, ending with the bolognese sauce, shredded mozzarella, a few peas and cheese. |
| 12. | Lay a sheet of baking paper, then foil, on top of the lasagne and bake for 30 minutes. |
| 13. | Remove the baking paper and foil and cook for another 15-20 minutes, until it is all golden and bubbly with crusty edges. |
| 14. | Rest the lasagne for 15 minutes. |
| 15. | Garnish with Parmigiano Reggiano and serve with peas, if you like. |
| 16. | PINA’S RAGÙ ALLA BOLOGNESE (BOLOGNESE SAUCE) Makes 3 litres. |
| 17. | Fry 750g minced (ground) beef and 250g minced (ground) pork in a large saucepan over a medium heat (with no oil), breaking up any lumps with a wooden spoon, until slightly browned. |
| 18. | Remove from the pan and set aside. Discard any liquid left behind. |
| 19. | Heat 80ml mild olive oil in the same pan, then add 1 diced brown onion and cook over a low heat until translucent, around 8-10 minutes. |
| 20. | Add 2 crushed garlic cloves and cook for 30 seconds-1 minute, until the mixture is golden. |
| 21. | Add the meat, 1 teaspoon dried oregano and 125ml marsala and season with salt and freshly ground black pepper. Stir thoroughly and fry for 1 minute more. |
| 22. | Add 3 × 700g jars of tomato passata (puréed tomatoes), 1 tablespoon white (granulated) sugar and 1½ passata jars of water (swirling to release the tomato residue from the jars), stir and bring to the boil. |
| 23. | Reduce the heat to low-medium and simmer the sauce for about 45-60 minutes, uncovered, until it has thickened slightly, but is not too thick. |
| 24. | FLOUR AND WATER DOUGH |
| 25. | Put 400g plain (all-purpose) flour or tipo 00 flour in a large bowl and make a well in the centre. |
| 26. | Add 250ml lukewarm water. |
| 27. | Using a fork or the tips of your fingers, begin to stir in the flour from the inside and gradually incorporate more flour to form a rough-textured ball. |
| 28. | Place the dough onto a lightly floured surface and knead for 8 minutes until smooth. |
| 29. | Cover the dough with a clean tea towel and rest for 30 minutes. |
This is an edited extract
from Pranzo by Guy
Mirabella (Hardie
Grant Books), RRP
$70. Photography
by Guy Mirabella.