Growing up, sharing food was more like a competition, I would look across the table to see if anyone was after the dish that I wanted, then hatch a plan to get to it first. My ideas have slowly changed when I moved across the continent to the UK. I met my husband, who is Italian, and from there I was introduced to a whole new ideology regarding food and sharing. I understood that food was an experience and one that should be enjoyed with time and friends.

Italians really do enjoy their food and drink, but also more importantly than anything they enjoy the company and time they spend at the table. Being welcomed in an Italian’s home to eat, drink, and meet their friends, is an act of love, endearment, and care.

The sharing of delicious food is the backdrop for the memories and experiences cherished forever. It is a way to mark time, celebrate special events and curate relationships with others. I have now been lucky enough to have experienced many meals in an Italian home and can say one thing for certain, I always go away with a tummy full of food.

I will never forget the first time I tasted my husband’s home-made pasta for his lasagne dish. It was divine, and I realised that I had never tasted a true lasagne before. Sharing this meal with kids and family is an even greater experience, because I get to see the joy of their faces. It places as one of my top food memories, this leisurely tradition Italian midday meal with friends could not be acquired for any fee at a restaurant.

Below is the lasagne recipe that I enjoy greatly and is easy to share. It is a classic that is loved and revered by any pasta fanatic.

L'Appetito Vien Mangiando!

Recipe:

Ingredients for the Ragù:

• One finely chopped onion
• One finely chopped celery stalk
• One finely chopped carrot
• 200g of minced pork
• 200g of minced beef
• Two glasses of red wine (one for you)
• 800mL of finelly chooped tomatoes

Ingredients to make the pasta sheets:

one egg for 100g of flour

• 200g of all purpose flour
• 2 medium eggs
• One or two handful of spinach leaves (optional if you'd like your pasta sheets green)

Ingredients for the bechamel sauce:

• 50g of butter
• 50g of all purpose flour
• 500mL of full fat milk
• 2 or 3 pinches of salt
• a pinch of grated nutmeg

Ingredients to assemble the Lasagne:

• 100-200g of Parmiggiano reggiano (or padano)
• one shredded mozzarella (optional)
• 250g of Ricotta cheese (optional)

Method:

Step 1 - make the Ragù:

Heat a large casserole or pan and add a couple of table spoons of olive oil, when the oil is nice and hot add the onion, celery and carrot. Let it sizzle for five minutes, keep stirring. Add the minced beef and pork, after 2-3 mins when the mince is coloring add one glass of wine (drink the other glass while cooking).

When the wine has evaporated add the chopped tomatoes (or "passata"), I like to wash the containers with water which I add to the sauce so we don't waste food and water is added to the sauce.

Low simmer for at least 2h up to 8h. The sauce should be thick and rich in flavours.

Step 2 - make the Pasta sheets:

The traditional method consists of making a hole into the pile of flour and add the eggs. Whisk the eggs with a fork adding slowly the flour around it. When all the flour is incorporated, use your hands to work the dough. When nice and smooth make it rest in the fridge for at least 30 minutes.

If you're lazy ( or don't have time) and have a stand mixer, add the flour and eggs to the mixer. Mix until the no more flour is left in the bowl. Work with your hands until smooth.

For the green pasta option you just need to blend the flour with the spinach before mixing it with the eggs.

Make the sheets with the pasta machine and cook them for 2 minutes in a large pot with boling salty (like the sea) water.

Step 3 - bechamel sauce:

Put the butter in a pot, when is all melted add the flour. Tost the roux for 2-5 mins. Add gradually the milk and keep whisking. Add salt and nutmeg.

Take a spoon and check the consistency of the sauce, wipe the sauce from the back of the spoon with your finger, the right consistency is achieved when the sauce doesn't move across the spoon. This gives you the opportunity to also check the seasoning of the sauce, bear in mind that we will add more salt to the lasagne with the parmisan cheese.

When the sauce is ready you should put cling film on the sauce so the sauce doesn't create a patina. The lid doesn't work, the cling film needs to touch the sauce.

Step 4 - the assembly:

When all the ingredients are ready we're good to assemble everything in a tray. Beforehand remember to turn the oven on to 190°C.

Add a couple of teaspoon of the ragu to the tray so the pasta doesn't stick to the bottom. Cover the tray with the pasta sheets to make the first layer, then in this order add ragu, bechamel, mozzarella (optional), a few teaspoon of ricotta cheese around (optional) and grated parmisan cheese.

Repeat the layers until all the ingredients are finished. By the last layer the ragu should cover the last pasta sheet completely.

Cover the tray with aluminium foil and put it in the oven, take the foil after 30mins and cook for another 15mins. Before serving cut it into portions and let it rest for 10 minutes.