For the ragu
1 tbsp extra virgin olive oil
1 onion, roughly chopped
1 carrot, chopped
1 sticks celery, chopped
sprigs thyme
2 bay leaves
225 g thigh of beef, diced
225 g pork ribs
225 g pork sausages, such as Cumberland
250 ml red wine
500 ml passata

For the meatballs
2 slices white bread, crusts removed, cut into 5mm dice
100 ml milk
225 g finely minced beef
3 tbsp parsley, chopped
flour, for dusting
extra virgin olive oil, for frying

For the pie
25 g butter, melted
35 g fresh white breadcrumbs
350 g rigatoni pasta
2 hard-boiled eggs, diced
150 g mozzarella, drained and cut into 5mm cubes
175 g ricotta cheese
50 g parmesan, finely grated
3-4 leaves basil, torn
generous splash extra virgin olive oil, for drizzling

1. To make the ragu: heat the oil in a large, heavy-based saucepan and cook the onion, carrot, celery, thyme, bay leaves and meats over a medium heat for 5 minutes or until the meats have started to colour.

2. Pour in the red wine and passata and simmer for a minimum of 2 hours, or until the meat is tender and the ragu is thick with an intensely meaty flavour. If it becomes too thick, add a splash of water. Pass the sauce through a sieve and discard the solids (see cook’s note). Set aside.

3. To make the meatballs: soak the cubed bread in the milk and, once soft, mix to a paste. Combine all the ingredients for the meatballs and mix to a fine consistency (you can use a food processor if liked).

4. Roll the mixture into small marble-sized balls. Dust them with flour, patting off any excess, and sauté in olive oil for 4-5 minutes, turning occasionally until golden brown.

5. While the meatballs are cooking, bring a large pan of salted water to the boil, cook the rigatoni for 5-6 minutes, then drain.

6. Meanwhile, preheat the oven to 180C/160C fan/gas 4.

7. To compile the pie: butter a large baking dish and line it with the breadcrumbs. Put half the pasta into the dish, then pour over half the ragu to lightly cover the top of the pasta. Sprinkle half the egg on top, followed by half the cheese and a few of the torn basil leaves. Top this with half the meatballs. Now add the rest of the pasta and layer up the remaining ingredients in this order: eggs, mozzarella, ricotta, ragu, meatballs, parmesan, then drizzle evenly with olive oil and bake for 35-40 minutes until the top is crispy.

8. Once the pie is cooked, remove it from the oven and leave to cool a little before serving hot with a crisp green salad.

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