Instructions

1. Heat the oil in a large, heavy-based saucepan and cook the onion, carrot, thyme, bay leaves and meats over a medium heat for 5 minutes or until the meats have started to colour.
2. Pour in the red wine and passata and simmer for a minimum of 2 hours, or until the meat is tender and the ragu has an intensely meaty flavour. If it becomes too thick you can add a little water.
3. Pass the sauce through a sieve and discard the solids and set aside.
4. Preheat the oven to 180C/160C fan/gas 4.
5. To make the meatballs: soak the cubed bread in the milk and, once soft, mix to a paste. Combine all the ingredients for the meatballs and mix to a fine consistency.
6. Roll the mixture into small marble-sized balls. Dust them with flour, patting off any excess, and sauté in olive oil for 4-5 minutes, turning occasionally until golden brown.
7. To build the bake: bring a large pan of salted water to the boil, cook the rigatoni for 5-6 minutes, then drain. Stir the cheeses into the ragu, then add the cooked meatballs and pasta and toss well.
8. Butter a large baking dish and line it with two-thirds of the breadcrumbs. Pour in the pasta mixture then sprinkle with the rest of the breadcrumbs and bake for 35-40 minutes.
9. Once cooked, remove the pie from the oven and leave to cool a little before serving hot.