Pasta 'ncasciata

Step 1: Layer 2 aubergines in a colander, sprinkling 1 tbsp salt between the layers. Leave to drain for 30 minutes, then rinse and pat very dry.

Step 2: Meanwhile, warm 3 tbsp olive oil in a casserole over a medium heat and cook 1 onion until soft. Add 10 ½ oz beef mince and 7 oz pork mince and fry, breaking it up, until no pink remains and the meat starts to brown.

Step 3: Add 4 ¼ cups tomato passata, 8 basil leaves and 1 ½ tsp salt and simmer gently, partly covered, until thick and rich. The mince will be well past 160°F.

Step 4: Heat 1 ¼ cups sunflower or olive oil in a wide frying pan over a medium-high heat. Fry the aubergine in batches until golden on both sides and soft, then drain on kitchen paper.

Step 5: Heat the oven to 375°F (350°F fan). Oil a 26 cm springform or deep round tin and dust it with half of ½ oz dried breadcrumbs. Line the base and sides with about two-thirds of the aubergine slices.

Step 6: Cook 1 ⅛ lb anelletti, rigatoni or penne in boiling salted water for 3 minutes less than the packet says; it will finish in the oven. The usual mistake is boiling it fully: it then turns soft and the cake collapses when sliced.

Step 7: Drain the pasta and mix it with most of the ragù and 1 ½ oz parmigiano reggiano or pecorino.

Step 8: Spoon in a third of the pasta, then scatter over half of 1 ¾ oz salami, 1 ¾ oz cooked ham, 1 ½ eggs and 3 ½ oz caciocavallo. Repeat, then finish with the last of the pasta.

Step 9: Cover with the remaining aubergine and ragù, and sprinkle with the rest of ⅝ oz parmigiano reggiano or pecorino and ½ oz dried breadcrumbs. Bake until bubbling and crisp on top.

Step 10: Rest for 20 minutes, then release the tin and cut into wedges.