Fay Khoo shows you how to make fresh baked pasta at home with 5 second meatballs and some of her trademark 'secret' ingredients. Watch the video for more.
Heat 5 tablespoons of olive oil in a large pan and sauté onion, garlic, salt and pepper till soft, then add the tinned tomatoes and basil and bring to a boil. Heat olive oil for sauce in a large pan and sauté onion, garlic, salt and pepper till soft, then
Simmer for 30-40 minutes on a low heat, stirring frequently with a wooden spoon to break up the tomatoes. Season to taste, and add a little sugar if necessary.
For the meatballs, combine the minced pork, beef, salami, eggs and breadcrumbs then roll into balls the size of large marbles, use wet hands to make it easier.
Coat the balls in flour, tap off excess and heat oil in pan to fry the balls, turning to ensure they are sealed evenly. Do not worry if they are not fully brown.
Boil eggs in the meantime for eight minutes and soak in cold water when done before peeling, and chopping roughly.
Cook pasta in salted water and toss with olive oil when done, then combine with meatballs and tomato sauce. Toss well.
Line the base of a lasagna dish with the pasta mixture, creating layers. Sprinkle some eggs and grated parmesan, parmesan and mozzarella, and continue layering till finished, topping with more mozzarella and Parmesan.
Bake in a preheated oven at 180°c for 15-20 minutes, or until the top is golden brown and bubbling.