Pasta al Forno Pugliese (Baked Pasta with Meatballs and Eggs)

• 4 Egg
• 1 medium Yellow onion
• 4 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 700 g Tomato passata
• 350 g Minced beef
• 50 g Breadcrumbs
• 10 g Fresh parsley
• 60 g Parmesan
• 350 g Rigatoni
• 250 g Mozzarella
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Put 4 eggs in a saucepan, cover with cold water and bring to the boil. Reduce to a gentle boil for 10 minutes, then drain and cool under cold running water. Peel and set aside.
2. Finely chop the onion and crush the garlic. Heat 2 tbsp of the olive oil in a saucepan over medium heat, then cook the onion with a pinch of salt for 8 to 10 minutes until soft and sweet. Stir in the garlic for 1 minute.
3. Pour in the tomato passata, add 1 tsp fine sea salt and 0.5 tsp black pepper, and bring to a gentle simmer. Cook for 25 to 30 minutes, stirring occasionally, until thickened and glossy. Taste and adjust seasoning if needed.
4. Meanwhile, finely chop the parsley and grate the parmesan. In a bowl, mix the minced beef with the breadcrumbs, half the parsley, half the parmesan, 0.5 tsp fine sea salt and 0.5 tsp black pepper. Roll into small meatballs, about walnut-sized.
5. Heat the remaining 2 tbsp olive oil in a large frying pan over medium-high heat. Brown the meatballs in batches for 5 to 7 minutes, turning, until well coloured all over; they do not need to be cooked through. Tip the browned meatballs into the ragù and simmer for 10 minutes until the meatballs are cooked through and the sauce tastes rich.
6. Heat the oven to 200°C (390°F). Bring a large pot of well-salted water to the boil and cook the rigatoni for 2 minutes less than the packet suggests, so it is very al dente. Drain well.
7. Slice the mozzarella and slice the hard-boiled eggs. Stir about two-thirds of the ragù through the drained pasta, coating it well. Keep the remaining ragù for layering and the top.
8. Spoon half the pasta into a baking dish and level it gently. Dot over half the mozzarella and half the egg slices, then spoon over a little of the remaining ragù. Add the rest of the pasta, then top with the remaining ragù, mozzarella and egg slices, and finish with the remaining parmesan.
9. Bake for 20 to 25 minutes until bubbling and crisp at the edges. If you want a deeper golden top, grill for 2 to 3 minutes, watching closely. Rest for 10 minutes before slicing and serving, scattered with the remaining parsley.

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