Timpano Di Maccheroni Al Ragu Neapolitan Ragu

* Exported from MasterCook *

TIMPANO DI MACCHERONI AL RAGU NEAPOLITAN RAGU

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds pork loin
salt and pepper
2 tablespoons parsley -- minced
1 pound onions -- quartered
2 cloves garlic
2 ounces pancetta -- chopped
1/4 cup olive oil
2 1/2 cups dry red wine
6 ounces tomato paste
1 cup tomato puree
Water
1/2 pound Italian sausage -- crumbled
PASTRY CRUST
3 1/3 cups flour
1/2 cup sugar
1 cup butter
5 each egg yolks
1 1/2 teaspoons salt
PEAS AND MEATBALLS
1/2 ounce dried mushrooms
Water
1/2 pound ground beef
1 each egg
1/4 cup Parmesan cheese
1 sprig fresh parsley -- minced
Salt
Freshly ground black pepper
1/2 cup bread crumbs
1 tablespoon butter
1 each chicken livers
1 each chicken giblets
2 ounces pancetta -- sliced
1/3 cup onion -- minced
1/2 cup dry white wine
2 tablespoons tomato paste
ASSEMBLY
2 each pigeon breast, skinless
salt and pepper
2 tablespoons butter
2 tablespoons onion -- finely chopped
1/2 cup dry white wine
1 pound perciatelli
3/4 cup parmesan cheese
1/2 pound lowfat mozzarella cheese -- cut in strips
2 each eggs, hard-boiled -- chopped

Season pork all over with salt and pepper to taste and parsley.
In meat grinder or food processor, chop together onions, garlic and
pancetta. Cook pork, ground pancetta mixture and olive oil in large
casserole, preferably earthenware, covered over very low heat,
turning meat only once, until onions begin to color, about 1 hour.
Add red wine and cook, stirring occasionally. After about 2 hours,
onions will be well-browned and most liquid will be evaporated.
Raise heat to medium, add 2 to 3 tablespoons tomato paste and cook,
stirring constantly, until tomato paste mixes in and becomes dark
brown. Repeat, using 2 to 3 tablespoons at a time, until all tomato
paste is used. Add tomato puree and 1/4 cup water, lower heat, cover
and cook another two hours, adding water from time to time to keep
sauce from drying out.
When pork is tender enough that meat fork slides in easily, remove
from sauce and set aside. Add sausage and continue cooking sauce one
hour more. Sauce should be "dark, unctuous, shiny and thick."

Pastry Crust
Combine flour and sugar in large mixing bowl and cut in butter. Beat
egg yolks and salt until light and add, little at time, until flour
mixture just holds together. Divide in two parts, one slightly
smaller than other. Gather both into balls, flatten into discs, wrap
tightly and refrigerate one hour.

PEAS AND MEATBALLS
In small bowl, cover mushrooms with hot water. Set aside one hour.
In large bowl, combine ground beef, egg, Parmigiano-Reggiano,
parsley, salt and pepper to taste and bread crumbs. Form into
walnut-sized meatballs.
Melt butter in small skillet over medium-high heat and briefly fry
chicken liver and heart just until cooked through, about five
minutes. Remove and reserve.
In large saute pan, cook pancetta and minced onion over low heat
until soft, about 10 minutes, then add white wine. Cook until wine
evaporates. After 10 minutes, add mushrooms and filtered soaking
liquid, tomato paste, cooked chicken liver and heart and meatballs.
Simmer for 10 minutes, then set aside to cool. When cool, add peas.

ASSEMBLY
Season pigeon breasts or chicken with salt and pepper to taste and
fry in butter on both sides until brown, three to five minutes. Add
finely chopped onion and white wine and cook, covered, until wine
evaporates. Cool and cut meat into pieces.
Roll out larger pastry ball into large circle and place in 9-inch
springform pan. Gently push into corners to cover bottom and sides of
pan and leave remainder draped outside.
Cook perciatelli in rapidly boiling water until just tender. Dress
with 1 cup ragu and 1/4 cup grated Parmigiano-Reggiano. Spread half
of perciatelli over bottom of pan. Scatter pieces of pigeon breast
over, then peas, meat mixture, then mozzarella, then hard-boiled
eggs. Cover with 2 cups ragu and 1/4 cup Parmigiano-Reggiano, then
another layer of sauced perciatelli. Finally, cover everything with
remaining 1 cup ragu and remaining Parmigiano-Reggiano.
Roll out smaller pastry ball and drape over top of pie. Trim to fit
just inside of pan and fold excess from bottom crust over top. Crimp
to seal, making sure edges are inside of springform rim.
Bake at 400 degrees until brown and firm, about 45 minutes. Set aside
to cool for 10 minutes before unmolding and serving. Makes 10 to 12
servings.

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