Stracci di antrodoco

Begin by making the tomato sauce. Sauté the onion and garlic in a splash of olive oil and a pinch of salt. Cook until soft, then add the tinned tomatoes. Simmer for 15–20 minutes until slightly reduced

Meanwhile, start making the filling. Sauté the onions, garlic and celery in lard or olive oil with a pinch of salt. Once soft, add the mince and stir until browned all over

Season the tomato sauce with salt and pepper, then transfer to a blender and blitz to a smooth sauce

Add the tomato purée to the mince and stir to cook out for 1 minute. Add two thirds of the tomato sauce and stir to incorporate. Simmer on a very low heat for 45–60 minutes, adding a little stock if it starts to stick

When the ragù is ready, remove the pan from the heat and preheat the oven to 180°C/gas mark 4

Place a large non-stick frying pan over a medium-high heat. As you wait for it to warm up, crack one of the eggs into a large bowl and whisk in the flour. Once combined without lumps, add the rest of the eggs, milk and seasoning

Add a splash of oil to the hot frying pan and ladle in enough mixture to make a thin, crêpe-like frittata. Cook for a minute or so then flip over and cook for a further minute – turn the heat down if the pan is getting too hot

Repeat until you have 4 or 5 fritattas, storing each one between sheets of greaseproof paper when ready

Once the frittatas are cool enough to handle, spoon some of the ragù filling down the centre of each one. Tear up the mozzarella and divide equally between the frittatas

Carefully roll up and transfer to a baking dish. Repeat until you have filled the dish, then pour over the rest of the tomato sauce. Top with a healthy grating of Parmesan and bake for 25 minutes

Serve with fresh basil and salad leaves