Pasta 'Ncasciàta Recipe

Ingredients

• 3 tbsp of extra virgin olive oil
• 1 Tropea onion, finely chopped
• 300g of pork mince
• 300g of beef mince
• 600g of passata
• fine sea salt, as needed
• freshly ground black pepper, as needed
• 200g of stale bread, white
• 250g of pork mince
• 250g of beef mince
• 100g of pecorino, grated
• 2 tbsp of parsley, finely chopped
• 2 eggs
• 2 tbsp of breadcrumbs
• extra virgin olive oil, for frying
• 2 large aubergines, cut into 0.5cm slices, patted dry with kitchen paper
• 500g of rigatoni pasta
• 200g of provola cheese, diced
• 150g of soppressata, thinly sliced
• 4 eggs, hard-boiled, peeled and quartered (optional)
• pecorino, as needed