Archive for the ‘Minced Pork’ Category

Swedish Meatballs with Dill Mash (Rosemary Schrager)

September 19, 2017

Scandi Meatballs with Cream Sauce (Rachel Allen)

April 23, 2017

Thai Pork Lettuce Cups

April 19, 2017

Pork Meatballs

October 15, 2013

Pork Meatballs


September 27, 2013


Anglo Indian Sausage Patties (Madhur Jaffrey)

September 11, 2013

Anglo Indian Sausage Patties (Madhur Jaffrey)

Umbrian Lentil and Sausage Stew (Antonio Carluccio)

September 26, 2012

Sage Pork And Apple Stuffing

May 15, 2012

La Gran Lasagna (Gennaro Contaldo)

November 24, 2011

La gran lasagna

La gran lasagna

Homemade meatballs in a rich, creamy sauce make this lasagne recipe comfort-food heaven.


For the tomato sauce
For the meatballs
  • 250g/9oz minced beef
  • 250g/9oz minced pork
  • 4 garlic cloves, finely chopped
  • 3 tbsp roughly chopped fresh parsley
  • 1 free-range egg, beaten
  • olive oil, for frying
  • flour, for dusting
For the lasagne

Preparation method

  1. For the tomato sauce, heat the olive oil in a large pan, add the onions and fry gently until softened.
  2. Add the tomatoes, season with salt and freshly ground black pepper and stir in the basil. Reduce the heat and simmer gently for about 25 minutes, or until the tomatoes have broken down and the sauce is reduced. Set aside.
  3. For the meatballs, place all the meatball ingredients, except the oil and flour, into a bowl and mix well. Using your hands, shape the mixture into walnut-sized balls.
  4. Heat a generous amount of olive oil in a large frying pan. Dust the meatballs in flour, then fry in the hot oil until golden-brown on all sides. Do this in batches, depending on the size of your frying pan. Drain on kitchen paper and set aside.
  5. Preheat the oven to 200C/400F/Gas 6.
  6. For the lasagne, spread a little of the tomato sauce over the base of a large ovenproof dish.
  7. Cover with a layer of lasagne sheets, then spoon over some more tomato sauce.
  8. Sprinkle with parmesan, followed by some egg slices and a few meatballs. Dot over some ricotta and pieces of mozzarella.
  9. Top with more sheets of pasta and repeat the layers with the remaining ingredients, finishing with tomato sauce, meatballs, eggs and both cheeses.
  10. Cover the dish with foil and bake in the oven for about 30 minutes.
  11. Remove the foil and cook for a further five minutes, or until the cheese has melted and the top is golden-brown. Serve immediately.