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Timpano Di Maccheroni Al Neapolitan

Make Timpano Di Maccheroni Al Ragu Neapolitan Ragu at home with Pork Loin, Onions Quartered, Garlic, Olive Oil, and Tomato Paste. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 1/2 lb
• 1 lb
• 2 clove
• 1/4 cup
• 6 oz
• 1 cup
• 3 1/3 cup
• 1/2 cup
• 1 cup
• 1 1/2 tsp
• 1/2 lb
• 1/4 cup
• 1/2 cup
• 1 tbsp
• 1/3 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 3/4 cup
• 1/2 lb

Method (preview)

1. 1

   Season pork all over with salt and pepper to taste and parsley.

2. 2

   In meat grinder or food processor, chop together onions, garlic and pancetta.

3. 3

   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.

4. 4

   Add red wine and cook, stirring occasionally. After about 2 hours, onions will be well-browned and most liquid will be evaporated.

5. 5

   When pork is tender enough that meat fork slides in easily, remove from sauce and set aside.

6. 6

   Add sausage and continue cooking sauce one hour more.

7. 7

   Sauce should be “dark, unctuous, shiny and thick.”

8. 8

   Combine flour and sugar in large mixing bowl and cut in butter.

9. 9

   Beat egg yolks and salt until light and add, little at time, until flour mixture just holds together.

10. 10

    Divide in two parts, one slightly smaller than other.

11. 11

    Gather both into balls, flatten into discs, wrap tightly and refrigerate one hour.

12. 12

    In small bowl, cover mushrooms with hot water. Set aside one hour.

13. 13

    In large bowl, combine ground beef, egg, Parmigiano-Reggiano, parsley, salt and pepper to taste and bread crumbs. Form into walnut-sized meatballs.

14. 14

    Melt butter in small skillet over medium-high heat and briefly fry chicken liver and heart just until cooked through, about five minutes.

15. 15

    Remove and reserve.

16. 16

    In large saute pan, cook pancetta and minced onion over low heat until soft, about 10 minutes, then add white wine.

17. 17

    Cook until wine evaporates.

18. 18

    After 10 minutes, add mushrooms and filtered soaking liquid, tomato paste, cooked chicken liver and heart and meatballs.

19. 19

    Simmer for 10 minutes, then set aside to cool. When cool, add peas.

20. 20

    Season pigeon breasts or chicken with salt and pepper to taste and fry in butter on both sides until brown, three to five minutes.

21. 21

    Add finely chopped onion and white wine and cook, covered, until wine evaporates.

22. 22

    Cool and cut meat into pieces.

23. 23

    Roll out larger pastry ball into large circle and place in 9-inch springform pan.

24. 24

    Gently push into corners to cover bottom and sides of pan and leave remainder draped outside.

25. 25

    Cook perciatelli in rapidly boiling water until just tender.

26. 26

    Spread half of perciatelli over bottom of pan.

27. 27

    Cover with 2 cups ragu and 1/4 cup Parmigiano-Reggiano, then another layer of sauced perciatelli.

28. 28

    Finally, cover everything with remaining 1 cup ragu and remaining Parmigiano-Reggiano.

29. 29

    Roll out smaller pastry ball and drape over top of pie.

30. 30

    Trim to fit just inside of pan and fold excess from bottom crust over top.

31. 31

    Crimp to seal, making sure edges are inside of springform rim.

32. 32

    Bake at 400 degrees until brown and firm, about 45 minutes.

33. 33

    Set aside to cool for 10 minutes before unmolding and serving.