Gennaro Contaldo served up a tasty pasta pie with beef mince, chicken mince, Italian sausages and a tomato and béchamel on Saturday Kitchen.

The ingredients for the pastryare: 330g ‘00’ flour, plus extra for dusting , pinch sea salt, 180g butter, cold and cut into small pieces, plus extra for greasing, 60g caster sugar, ½ lemon, zest only and 3 free-range egg yolks, lightly beaten, plus 1 small free-range egg yolk, beaten with a little milk, for egg wash.

For the ragù: 2 tbsp extra virgin olive oil, ½ small onion, finely chopped, ½ celery stick, finely chopped, ½ small carrot, peeled and finely chopped, 2 bay leaves, 100g beef mince, 100g turkey or chicken mince, 2 Italian pork sausages, skins removed and crumbled (approximately 150g in total), 200g chestnut or button mushrooms, finely sliced
80ml white wine, sea salt and freshly ground black pepper.

For the béchamel sauce: 25g butter, 25g ‘00’ flour, 300ml whole milk, pinch ground nutmeg, 20g Parmesan, grated, sea salt and freshly ground black pepper.

For the pasta: 300g dried tortiglioni, rigatoni or broken-up ziti, 1 small egg yolk, beaten with a little milk, for egg wash and salt.

To serve: 200g mixed leaf salad, ½ lemon, juice only and 2 tbsp olive oil.

See recipes by Gennaro in his book titled: Gennaro’s Hidden Italy available from Amazon now.