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Generously butter grease a 23cm/9 inch springform pan. Wrap the outside in foil to avoid leakage.
In a skillet, add the ground beef, sausage, onions, garlic and chilli flakes. Brown the meat for about 5 minutes.
Once the meat is cooked and onions softened, add the wine and cook until wine has reduced.
Now add the crushed tomatoes, tomato paste, Italian seasoning, bay leaf, salt and pepper.
Stir and simmer on low about 1 hour or until sauce has thickened.
Cook the pasta but not completely, 5 minutes before al dente. Drain and spread out to prevent them from sticking together.
In a large bowl, combine the ricotta, egg, pesto, parmesan cheese, salt and pepper.
In a separate bowl, mix together the mozzarella and fontina cheese.
Assembly:
continued on the next page
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