Timpano di Maccheroni

Mario Batali
Servings: 8
2+ hr

Timpano is an Italian baked pasta pie stuffed with meatballs, sausages, tomato sauce, and filled with pasta. It's great to bring to a party, or perfect for any celebration – this dish is the star of any meal!

  • Ingredients
  • step-by-step directions
Timpano di Maccheroni
  • 2 Lb Rigatoni or Ziti
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 1/2 cups All-Purpose Flour
  • 6 oz Lard (can use Butter or Vegetable Shortening)
  • 4 Egg Yolks
  • 1/2 teaspoon Kosher Salt
  • 1 teaspoon Ice Water
  • 2 tablespoons Unsalted Butter
  • 1 1/2 cups Toasted Bread Crumbs
  • 1 Recipe Ragu Napoletano
  • 2 cups Freshly Grated Parmigiano-Reggiano
  • 1 Recipe Besciamella Sauce
  • 1/2 Lb Proscuitto Crudo (cut into 1/4-inch dice)
  • Several Gratings Nutmeg
  • 1 Recipe Polpette alla Napoletana
  • 1/4 cup Extra-Virgin Olive Oil
  • 1/2 Lb Boneless Veal Shoulder (cut into chunks)
  • 1/2 Lb Boneless Beef Chuck (cut into chunks)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 Onion (finely chopped)
  • 3/4 cup Dry White Wine
  • 2 28- oz can Peeled Plum Tomatoes and Juice (passed through a food mill)
  • 1/2 Lb Sweet Italian Sausage
  • Pinch Red Pepper Flakes
  • 5 tablespoons Unsalted Butter
  • 1/4 cup Flour
  • 3 cups Whole Milk
  • 2 teaspoons Kosher Salt
  • Grated Nutmeg
  • 1/4 cup Extra-Virgin Olive Oil
  • 1 Large Onion (cut in 1/4-inch dice)
  • 4 Garlic Cloves (thinly sliced)
  • 3 tablespoons Chopped Fresh Thyme
  • 1/2 Carrot (finely shredded)
  • 2 28-0 z cans Peeled Whole Tomatoes (crushed by hand and juices reserved)
  • Kosher Salt
  • 3 cups Day-Old Bread (cut into 1-inch cubes)
  • 1 1/4 Lb Ground Beef
  • 3 Eggs (beaten)
  • 3 Garlic Cloves (minced)
  • 3/4 cup Grated Pecorino Cheese
  • 1/4 cup Finely Chopped Italian Parsley
  • 1/4 cup Pine Nuts (baked for 8 mins in 400º oven)
  • 1/2 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 cup Extra-Virgin Olive Oil
  • Place the flour on a wooden work surface and make a well in the top. Cut the lard into 1/2-inch pieces and place in the center of the well with the yolks, 1/2 teaspoon salt, and a teaspoon of ice water. Mix well with the tips of your fingers to form a lumpy mass. Bring together as a dough and knead for 4 to 5 minutes. Wrap in plastic and set aside.
  • Preheat the oven to 375F. Bring 6 quarts of water to a boil in a spaghetti pot and add salt.
  • Roll out the pasta to a large circle 1/4 inch thick. Butter the metal bowl and dust with the bread crumbs. Lay the pasta in the bowl to line it completely, with a 1 1/2-inch edge hanging over the rim.
  • Cook the rigatoni in the boiling water, cooking 3 minutes less than the package instructions direct. Drain and refresh under cold running water until cold, 2 to 3 minutes. Toss with the olive oil and set aside.
  • For the ragu, season and sear beef and veal in olive oil on medium until dark golden brown. Remove to a plate and repeat, searing 5-6 chunks at a time. Add onion and sautee, scraping brown bits off the bottom of the pan. Cook until the onions are golden brown and very soft (about 10 minutes). Add wine, browned meat chunks, tomatoes, sausages, and pepper flakes. Bring to a boil. Reduce heat to a simmer and cook 2.5-3 hours, stirring occasionally and skimming off fat as necessary. Remove meat and sausages from sauce and save. Season sauce to taste.
  • For the bechamel, heat butter in medium sauce pan until melted. Add flour and stir until smooth. Cook over medium heat until light golden brown, about 6-7 minutes. Heat the milk in a seperate pan until it's just about to boil. Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil and cook for 30 seconds. Remove from heat and season with salt and nutmeg. 
  • For basic tomato sauce, cook garlic and onion in oil on medium until light golden brown. Add thyme and carrot and cook for 5 minutes, until the carrot is quite soft. Add tomatoes and juice and bring to a boil. Lower heat and simmer for 30 minutes, or until sauce is thick. Season with salt. 
  • For the meatballs, soak bread cubes in water to cover for a minute or two. Drain and squeeze excess moisture out. Combine bread with beef, eggs, garlic, pecorino, parlsey, pine nuts, salt and pepper. Mix to incorporate. Form the mixture into 12-15 balls. Heat oil in a large, heavy-bottomed skillet. Add meatballs in batches, cooking until golden brown on all sides. Add tomato sauce and simmer for 30 minutes until balls are cooked. 
  • Mix half of the cooked rigatoni with 2 1/2 cups meat sauce and 1/2 cup of Parmigiano. Mix the remaining rigatoni with 1/2 the beciamella, 1/4 cup parmigiano, prosciutto, and nutmeg. Place the creamed rigatoni into the bowl and press lightly. Sprinkle with more grated Parmigiano. Arrange the meatballs on top in an even layer and press down carefully. Sprinkle with more Parmigiano. Spread the meat-sauced pasta over the meatballs and press down gently.
  • Fold the extra pasta over whole thing and press down gently. Cover the open top with foil and bake for 1 hour 20 minutes.
  • Remove from the oven, remove the foil, and invert onto a large serving platter without removing the bowl. Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl. Serve immediately with the remaining Parmigiano on the side, cutting the timpano into wedges.
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