Sagne Chine

Calabria · pasta · serves 8 · 300 min total · hard

Calabria's Easter pasta — sagne (lasagne) chine (full). Every Easter, the women of the village layer this baroque baked pasta with meatballs, artichokes, eggs, peas, cheese — the season in a tray.

Ingredients

• 500 g fresh lasagne sheets
• 300 g ground pork
• 200 g tiny pork meatballs
• 200 g Calabrian sausage
• 200 g peas
• 200 g artichoke hearts
• 4 eggs hard-boiled eggs
• 250 g mozzarella
• 150 g pecorino, grated
• 700 g passata
• 1 medium onion
• 120 ml red wine
• 4 tbsp olive oil

Method

1. Ragù: soffritto of onion, brown ground pork and crumbled sausage. Add wine, then passata. Simmer 90 minutes.
2. Brown meatballs separately in olive oil. Set aside.
3. Sauté artichoke hearts and peas in olive oil 8 minutes.
4. Slice hard-boiled eggs. Cube mozzarella.
5. Parboil pasta sheets briefly.
6. Layer in a deep tray: ragù, pasta, meatballs, artichokes, peas, egg slices, mozzarella, pecorino. Repeat 3 layers.
7. Top with pasta, ragù, more pecorino.
8. Bake at 180°C (355°F) 50 minutes. Rest 20 minutes. Slice.

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