Special equipment: 1 medium metal bowl to hold about 6 quarts
Preheat oven to 375 degrees F.
Butter the entire inside of the metal bowl. Use all the butter to coat entirely. Pour bread crumbs into bowl and shake around to cover entire inside of bowl.
Pour 1 cup of the cheese in with the rice and mix thoroughly. Put a handful of rice into bottom of buttered and breaded bowl and pack the rice tightly. Keep adding and packing rice into bowl to cover entire inside of bowl about 1-inch thick.
Pour chicken livers into bottom of bowl. Sprinkle with a little cheese.
Slide the sunny-side eggs on top of chicken livers. Sprinkle with a little cheese. Pour the ragu carefully over the eggs. Pack down firmly. Sprinkle with a little cheese.
In another separate bowl, combine the penne with the peas and bechamel, and add this mixture on top of ragu. Again, pack down firmly and sprinkle with a little cheese. Place the meatball halves on top of pasta mixture. Next, place the sausage pieces on top of meatball halves. Sprinkle with the rest of the cheese.
Cover this entire layered bowl with the rest of the rice and pack down firmly.
Place in oven and bake for 1 hour until browned on top. When finished, let rest for 10 minutes and carefully run a knife along the edge of the bowl. Turn over onto a large platter and knock on the bottom of the bowl. Sartu should easily slide out of bowl. Slice and eat immediately.
In a small saucepan, heat the milk over medium heat.
In a small saute pan, heat the butter over medium heat until melted and add flour all at once, stirring vigorously. Cook for about 5 minutes, stirring constantly. Add the heated milk and whisk until smooth. Lower heat and simmer for 30 minutes.
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.
Cook rice according to package instructions, cutting cooking time in half. Drain the rice and set aside in a large bowl. For eggs, fry all three in a non-stick pan and slide onto a plate and set aside.