Note: You will need a 4-quart metal mixing bowl.
Pasta, Old-Fashioned Style, to Cover: Pasta al'Antica Per Timpano
Total:
1 hr 5 min
Active:
40 min
Yield:
8 servings
Level:
None
Total:
1 hr 5 min
Active:
40 min
Yield:
8 servings
Level:
None

Ingredients

Pasta Frolla:
Ragu Napoletano (Neapolitan Meat Sauce):
Neapolitan Meatballs (Polpette alla Napoletana):
Basic Tomato Sauce:
Besciamella Sauce:

Directions

Place 6 quarts water in a spaghetti pot, bring to a boil and add 2 tablespoons salt. Drop pasta in and cook 2 minutes less than the package instructions, remove and refresh under cold running water until cool, 2 to 3 minutes. Remove from refreshing bath and toss with 2 tablespoons oil and set aside.

Preheat oven to 375 degrees F

Roll out the pasta frolla to 1/4-inch thick. Butter the metal bowl and dust with the bread crumbs. Lay the pasta frolla in to completely line all of the bowl plus 1 1/2 inches over the edge and set aside.

Mix half of the cooked rigatoni with 2 1/2 cups Ragu Napoletano, 1/2 cup of Parmigiano and set aside. Mix the remaining half of the cooked rigatoni with half of the besciamella, 1/4 cup parmigiano, the prosciutto and a generous grating of nutmeg, and set aside.

Place the white mixed pasta into the mold and press down lightly. Sprinkle over with grated Parmigiano.

Place the meatballs (polpette) over the white pasta carefully in a consistent layer and press carefully down. Sprinkle with Parmigiano. Place the red pasta over the polpette and press down gently.

Fold the extra 1 1/2 inches of pasta frolla over the whole thing and press gently. Cover the open top with foil and place in oven to bake for 35 to 40 minutes.

Remove from oven, remove foil, invert onto a large serving platter, and allow to rest 3 minutes. Carefully loosen the pasta around the base with a knife and knock with knuckles to remove from bowl. Serve immediately with remaining Parmigiano on the side. This will be cut like a cake to serve.

Pasta Frolla:

Make a well in the flour on a wooden work surface. Cut the lard into 1/4-inch pieces and place in the center of the well with the yolks, salt and a teaspoon of ice water. Mix well with the tips of your fingers to form a lumpy mass. Bring together as a dough and knead for 4 to 5 minutes. Wrap in plastic and set aside.;

Ragu Napoletano (Neapolitan Meat Sauce):

In a large pasta pot or Dutch oven, combine the veal, beef, onion, and oil over high heat and cook until meat is seared on all sides and meat juices have evaporated, 10 to 12 minutes.

Add the wine and cook, stirring constantly, until wine evaporates and meat is darker brown, about 5 minutes.

Stir in the tomatoes, sausages, salt, and chile flakes. Reduce heat to simmer and cook 21/2 to 3 hours, stirring occasionally and skimming fat as necessary.

Remove from heat and remove meat from ragu. Adjust seasoning with salt and pepper, and allow to cool.

Yield: 4 cups, for 8 pasta servings

Neapolitan Meatballs (Polpette alla Napoletana):

In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to wring excess moisture.

In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt, and pepper, and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball.

In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes.

Add the tomato sauce and reduce the heat to a simmer. Add all meatballs, cook for 10 minutes and allow to cool.

Basic Tomato Sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds one week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups

Besciamella Sauce:

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat. Season with salt and nutmeg and set aside.

IDEAS YOU'LL LOVE

Summer Garden Pasta

Recipe courtesy of Ina Garten

Herb Pasta Dough

Recipe courtesy of Michele Urvater

Pasta, Pesto, and Peas

Recipe courtesy of Ina Garten

Shrimp Scampi and Pasta with Herb Breadcrumbs

Recipe courtesy of Valerie Bertinelli

Pasta with Bacon and Tomatoes

Recipe courtesy of Valerie Bertinelli

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Kid Friendly Pasta Salad

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking