These are central and supplemental recipes for the Pasticcio demonstrated in IT1A02.
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9 hr
5 hr
4 hr
10 to 12 servings


Pie crust:
Tortellini Filling:
Bolognese Sauce (Ragu Bolognese):
Brown Chicken Stock:


To assemble the Pasticcio: Preheat the oven to 350 degrees F. 

Roll out the dough to 2 (14-inch) ovals, and each 1/8-inch thick. Wrap in plastic and reserve both crusts in the refrigerator. 

Bring the chicken stock to a rapid boil. Cook all of the tortellini in the stock for about 4 to 5 minutes, or until the pasta is al dente. Drain the tortellini and gently toss with the Ragu Bolognesi, just to coat. Add 3 whole eggs to the tortellini mixture to bind. Carefully incorporate the eggs so as not to damage the integrity of the tortellini. Reserve this mixture for the assembly. 

Working in layers, place 1 of the crusts in the bottom of a 2 1/2-quart, oval casserole dish. Allow the edge of the crust to drape over the sides of the dish. Place 1/2 of the meatballs on the bottom of the casserole dish. Spoon1/2 of the tortellini mixture on top of the meatballs. Drizzle 1 cup of the besciamela sauce on top of the pasta. Next, sprinkle 1/2 of the cheese on top. Pour the rest of the tortellini mixture into the casserole dish. Place the rest of the meatballs on top of the pasta. Drizzle the remaining besciamela on top of the meatballs. Sprinkle the remaining Parmigiano on the top. 

Top the casserole with the second pie crust. Crimp the top and bottom piecrust edges together. Create a vent on the top layer of crust with a sharp knife. Brush the top of the pasticcio with an egg wash made from one beaten egg and 1 teaspoon of milk. 

Bake in the oven for 1 hour and 20 minutes, or until the crust is a deep golden brown. 

Let rest 15 minutes before serving.

Pie crust:

In a large bowl combine the flour, lemon zest and butter with a pastry blender, your finger, or in a food processor until it resembles a coarse meal. Add enough water so that the dough just comes together, divide the dough into 2 equal pieces and wrap each piece in plastic. Allow to rest in the refrigerator for 1 hour.


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

In a large bowl, combine the bread, pork, beef, eggs, garlic, Parmigiano, parsley, salt, and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 25 to 28 meatballs, each about golf ball size. 

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. Drain on paper towels to remove excess oil. Reserve browned meatballs for assembly.


Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides. Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices. Add the prosciutto and mortadella and cook for 5 minutes more. Remove from heat and allow to cool. Place in a food processor and mix to combine. Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again. Set aside in the refrigerator until ready to use. 

Pasta: Mound 3 cups of flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs and oil. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. 

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. 

Roll the pasta into sheets using a pasta machine. For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting. 

With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. Place 3/4 teaspoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers. 

Set the tortellini aside on a sheet pan, wrap well with plastic wrap, and refrigerate. Reserve for later assembly. 

Yield: 1 1/4 pounds, about 6 servings

Bolognese Sauce (Ragu Bolognese):

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. 

Yield: 6 1/2 cups, about 10 to 12 servings 

Brown Chicken Stock:

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.


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 10 minutes and remove from heat. Season with salt and nutmeg and set aside. 

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