Egg Lasagne d’Abruzzo

Blanch the tomatoes in a pan with boiling water; once drained, peeled and deseeded, chop the pulp coarsely.Chop the beef, the veal and the ham separately; remove the skin off the scamorza and dice it. In a saucepan heat 3 tbsp of oil with the chopped ham; add the beef and brown it all over.Season with a pinch of salt and a grind of pepper, pour the white wine and let it evaporate over a high heat.Add the chopped tomato, the tomato concentrate melted in tbsp 2 of cool water and simmer, over a medium heat for about an hour stirring from time to time with a wooden spoon.In the meanwhile put 2 eggs in a small saucepan and hardboiled them fro 7-8 minutes; cool them under running water, shell them and chop them coarsely.In a bowl put the minced veal add the egg leftover, 2 tbsp of grated parmesan, salt and pepper and mix the ingredients until mixed well.Make bite-size meatballs and brown few of them at a time in a non-stick pan with the rest of the oil; drain them on kitchen roll, add them to the ragù and simmer for about 15 minutes.Cook the lasagne in a large saucepan with plenty of boiling salted water. Drain it al dente plunge for a second in cold water and place them on a very clean tea towel.In a butter greased oven-proof dish, arrange a layer of lasagne, spread a layer of ragù, sprinkle with bits of scamorza, a bit of hardboiled egg and a bit of parmesan; repeat this process until the ingredients are finished, finishing with the ragù.Put the oven-proof dish in a preheated oven at 200 °C and cook the lasagne for about 20 minutes. When ready remove the lasagne from the oven and serve warm.