Ingredients

Meatball Mix

Method

  1. In a large mixing bowl, combine both minces, parmesan, breadcrumbs, eggs, olive oil, parsley and sage. Season with salt and pepper. Combine altogether using your hands and mix well.
  2. Next roll meatballs, 1 heaped teaspoon of mixture per ball. Place balls on to a tray. Once all balls are rolled, place into refrigerator to rest. To make the sauce:
  3. Take a pan and heat olive oil on a medium heat.  Add onion, garlic and bay leaves.
  4. Sauté for 3-5 minutes or until soft, add wine and reduce by half.
  5. Next, add tomatoes, stir and bring to the boil then reduce heat to a simmer.
  6. Cook for 10 minutes and season with salt and pepper.
  7. Next place meatballs one by one into the simmering sauce.
  8. Cook sauce for a further 25mins or until meatballs are cooked. Check sauce for seasoning and if needed adjust with salt and pepper. Constructing the lasagne:
  9. Pre heat the oven to 180°C.
  10. Taking a baking dish and spread some sauce across the base.  Next place a layer of pasta into the dish. Pour enough sauce with meatballs to cover the pasta evenly. Sprinkle with a good handful of parmesan and torn bocconcini. Repeat the process until the last layer.
  11. Finish with sauce on top and cover the top with torn bocconcini.
  12. Bake in the oven for 30 to 35 minutes.