Lasagna from Abruzzo

Preparation:

Preparation: We are in Abruzzo, a land of strong and genuine flavours, like the recipe for the dish we are proposing. Prepare the dough with the flour and three eggs, adding a few tablespoons of water if necessary. Knead the dough energetically for a quarter of an hour, until it is smooth and homogeneous. Let it rest for about 10 minutes in a cool place, then roll it out into a thin sheet which you will cut into rectangles 15 cm wide and as long as the longest side of the pan, edges included. Leave the lasagne to dry for a quarter of an hour, then boil them a few at a time in plenty of boiling salted water to which you have added a spoonful of oil. Drain them al dente and lay them out to dry on a damp cloth. To prepare the ragù, mince the ham fat and brown it in a pan, adding the beef as soon as the fat tends to melt. Leave to flavor for a few minutes on medium heat. When the meat is well browned, pour in the white wine, raise the heat and let it evaporate. Then add the tomatoes for the sauce, deprived of the skin and seeds, and the concentrate. Stir, season with salt and pepper, put the lid on and cook over low heat for about an hour and a half. In the meantime, mix the minced veal with salt, pepper, a spoonful of grated pecorino cheese and two eggs; make many meatballs the size of a walnut from the dough, brown them in a pan with a little butter, wipe away any excess seasoning and add them to the ragù. Finally hard-boil three eggs, shell them and chop them. At this point, arrange everything needed to prepare the dish on the work surface. Line up a part of the lasagne in the buttered pan, making them go up even on the edges; sprinkle them with a third of the ragù and half of the hard-boiled eggs, add a few cubes of mozzarella, finally sprinkle with the pecorino. Cover with a new layer of lasagne and add another third of the ragù, the rest of the eggs and mozzarella and grated pecorino. Finish with a layer of lasagne, which you will cover with meat sauce and melted butter. Place in a hot oven (180 degrees) for about 20 minutes, so that the lasagna takes on a nice golden colour.