The big meatball lasagne

Method

1. For the tomato sauce, heat the olive oil in a large frying pan, then add the onions and garlic and cook gently for about 10 minutes until softened but not coloured. Add the tomatoes, season with salt and pepper and bubble over a high heat, uncovered, for 25-30 minutes until reduced, stirring occasionally. Add the basil, taste the sauce, then add the sugar if it needs it. Cook for 2 minutes, taste and season. Mix the cheeses in a bowl and set aside.
2. Meanwhile, make the meatballs. Combine all the ingredients, except the oil and flour, in a mixing bowl and season. Shape into about 20 balls the size of walnuts. Heat a good glug of olive oil in a large frying pan over a medium-high heat. Dust the meatballs with flour, then fry (in batches if necessary) until golden all over. Drain on kitchen paper.
3. Heat the oven to 200°C/180°C fan/ gas 6. Spread a layer of the tomato sauce over the base of a 3 litre baking dish. Top with a layer of lasagne sheets, then spoon over more sauce. Sprinkle with a third of the cheese mixture, half the meatballs and half the ham and salami. Top with pasta, more sauce, half the remaining cheese and the rest of the meat. Finish with a layer of pasta sheets, sauce and cheese.
4. Cover with foil and bake for 30 minutes, then uncover and cook for a further 10 minutes until golden. Stand for 5 minutes, then serve.