Timballo di Anelletti

Timballo di Anelletti

• 8 ounces of anelletti pasta
• 3 ounces of ground veal
• 3 ounces of ground beef
• 3 ounces of ground pork
• 5 ounces of green peas
• 2 eggs hard boiled, quartered
• Fontina, parmesan, romano and grana padano cheese
• some minced parsley
• 1 carrot
• 1 small chopped onion
• 1 garlic clove
• 1/2 cup of white wine
• 6 fluid ounces of tomato sauce
• 2-3 tablespoons of breadcrumbs
• extra virgin olive oil
• salt and pepper to taste
• butter the pan and line it with breadcrumb

Method

• Preparing ragù

In a saucepan add extra virgin oil, add chopped onion until it becomes translucent.
Add ground beef, veal and pork and let it cook for a few minutes.
Add white wine. Add tomato sauce, and add salt and pepper to taste. Cook over low heat for about 30 minutes.
Add green peas, and cook another 15-20 minute
Stop cooking when the sauce has thickened

• Preparing pasta

Meanwhile cook anelletti following package instructions. Drain and transfer them in a bowl.

• Mixing ingredients

In the bowl containng anelletti pasta, add the cheeses, carrot and minced parsley.
Pour the anelletti, ragù and cheese mixture into a baking pan, add the hard boiled eggs cut in quarters. Continue doing layers of pasta mixture until done. Sprinkle the pie surface with bread crumbs, and some cheese. Bake at 180 °C (350 ° F) for 30-40 minutes.

  cover the top with breadcrumb:

and it's done:

adapted from:
http://talesofambrosia.com/2011/09/28/timballo-di-anelletti-and-another-big-surprise/