Baked Sicilian Anelletti Timballo

Method14 steps · about 2 hr

1. 1

   Step 1: First make the meat sauce.

2. 2

   Step 2: Chop the carrot (2–3), onion (1 medium), garlic and celery finely. Fry the vegetables in olive oil until they start to soften. Be careful not to let them to burn!

   Uses 2–3 carrots, chopped · 2–3 celery stalks, chopped · 1 medium onion, chopped · 3 peeled garlic cloves, chopped · Olive oil for soffritto; the exact amount is unstated

3. 3

   Step 3: Add the 400 g ground meat to the softened vegetables and cook until browned. Add the ½ glass red wine and stir until its strong wine aroma subsides.

   Uses Prepared carrot, celery, onion and garlic · 400 g ground-meat route · 1/2 glass red wine

4. 4

   Step 4: When the wine has evaporated pour in the passata (350 g) and mix it in well with the meat. Add the fresh basil (1 handful) and salt and pepper as required.

   Uses Meat and softened vegetables from step 3 · 350 g passata · 1 handful basil · Salt to taste for ragù · Black pepper to taste for ragù

5. 5

   Step 5: Cover and gently simmer the sauce for 50 minutes, stirring occasionally to prevent sticking. Add a little water only if it becomes too thick. The peas go in for the final 10 minutes of the minimum 1-hour simmer.

   Add peas to ragù · 50 minUses Sauce from step 4; add water only if it becomes too thick · Unmeasured water for thinning sauce if needed

6. 6

   Step 6: Stir the 150 g peas into the simmered sauce and simmer for 10 minutes more, until the peas are cooked and the ragù has simmered for at least 1 hour in total.

   Finish ragù with peas · 10 minUses Sauce from step 5 · 150 g peas

7. 7

   Step 7: Put water on to boil for the pasta. Add salt once it starts to boil. Cook the pasta 2-3 minutes less than instructed on the packet. Drain and add the anelletti (400 g) to the meat sauce when it is ready. Mix the pasta and sauce well and allow to cool.

   Cook anelletti · 3 minUses 400 g anelletti · Unmeasured pot of water for pasta · Salt to taste for pasta water · Prepared sauce from step 6

8. 8

   Step 8: Grease the sides and base of a deep cake tin with olive oil (3 tbsp) (I use a spring form tin which makes getting the timballo out easier!)

   Uses 3 tbsp oil to grease tin

9. 9

   Step 9: Line the sides and base of the tin with breadcrumbs.

   Uses Breadcrumbs to coat tin, amount as required

10. 10

    Step 10: Once the pasta and meat mixture has cooled spoon a thick layer into the base of the tin.

    Uses Part of the cooled pasta-ragù mixture for the thick base layer

11. 11

    Step 11: Make another layer from the chopped ham and caciocavallo cheese (150 g) and finish off with another thick layer of the pasta and meat sauce.

    Uses Prepared pasta and sauce in the tin · 150 g cooked ham, cubed · 150 g cheese, cubed · Remaining mixture for the thick top layer

12. 12

    Step 12: Press the mixture down and cover the top with more breadcrumbs and grated parmesan cheese.

    Uses Prepared pasta, ham and cheese layers · Breadcrumbs for top, amount as required · 50 g grated cheese for top

13. 13

    Step 13: Preheat the oven to 200°C. Bake the assembled timballo for 25–30 minutes, until hot throughout and the breadcrumb top is browned.

    Bake timballo · 30 minUses Pressed and topped dish from step 12

14. 14

    Step 14: When it is ready, allow to cool for 15 minutes before inverting it onto a serving plate and removing the tin.

    Rest timballo · 15 minUses Baked dish from step 13