Entree: Italy – Abruzzo – Timballo abruzzese (Abruzzo timbale)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 30 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) ziti or short tube pasta
- 4 oz (113 g) pancetta, diced
- 8 oz (227 g) ground beef
- 8 oz (227 g) ground pork
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (about 150 g)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine
- 14 oz (400 g) canned crushed tomatoes or passata
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) beef or chicken stock
- 1 bay leaf
- 1 cup (150 g) frozen peas, thawed
- 6 oz (170 g) provolone, sliced
- 3/4 cup (75 g) grated Pecorino Romano
- 3 large eggs, approx. 150 g, beaten
- 1/2 cup (50 g) dry breadcrumbs
- 2 tbsp (28 g) unsalted butter, softened (for greasing)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped flat-leaf parsley, for finishing

Instructions

1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta.
2. In a deep skillet, warm 2 tbsp (30 ml) olive oil over medium heat. Add the diced pancetta and cook until browned and rendered, about 5 minutes. Remove with a slotted spoon and set aside.
3. Add remaining 1 tbsp (15 ml) olive oil to the skillet. Add the chopped onion and cook until translucent, 6–8 minutes. Stir in the garlic and cook 1 minute.
4. Add ground beef and ground pork, breaking up with a spoon. Brown thoroughly, then return pancetta to the pan. Season with salt and pepper.
5. Pour in the white wine and let reduce by half. Stir in tomato paste, crushed tomatoes, stock and bay leaf. Simmer gently, uncovered, 20–25 minutes until thickened. Adjust seasoning and remove bay leaf.
6. Cook pasta to just under al dente according to package directions (about 1–2 minutes less than package). Drain well and return to pot.
7. Stir the ragù into the hot pasta along with the thawed peas, grated Pecorino Romano and the beaten eggs. Mix quickly so the eggs warm and coat the pasta evenly; the mixture should be cohesive but not soupy.
8. Butter a 9-inch (23 cm) springform pan or timbale mold with the softened butter. Line bottom and sides with a thin layer of sliced provolone, leaving some for the top.
9. Pack half the pasta mixture into the prepared pan, pressing down to compact. Add a layer of remaining provolone slices, then top with the remaining pasta and press smooth.
10. Sprinkle the top evenly with breadcrumbs and dot with small pieces of butter or a light drizzle of olive oil.
11. Bake in the preheated oven 25–30 minutes until set and golden on top. For a deeper crust, place under a hot broiler 1–2 minutes watching closely.
12. Let rest 10 minutes, then run a knife around the edge, release the springform, or invert onto a serving platter. Sprinkle with chopped parsley, slice, and serve warm.