Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
43
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Bread Crumb1 cup
Egg (sliced hardboiled)1 cup
Pecorino60 g
Tomato Sauce1 cup
Cheese (scamorza grated)1 cup
Carrot (diced)2 cup
Celery (diced)1 cup
Onion (diced)1 cup
White Wine (dry)1
SaltDirections:
1
To assemble, brush bottom of clay bowl* or oven-proof bowl with olive oil
2
Sprinkle bread crumbs evenly around surface
3
Place half eggplant strips in the clay all around circumference, with half laying over sides of clay
4
In a mixing bowl toss pasta with egg, bolognese, basil, and pecorino cheese together
5
Season with salt and pepper (you may add garlic here, red pepper flakes, etc)
6
Place the mixture in the clay
7
Top with rest of the sliced eggplant and close top with the overhang of eggplant
8
Remember to start at the opening so each slice closes the other
9
Spread tomato sauce over the eggplant slices and then spread with grated scamorza cheese
10
Lightly oil the top
11
Bake in the oven at 325 degrees F for about 1 hour
12
(See Cook's Note) Bolognese Ragu: Cook the pancetta in a heavy bottom pan over medium-low heat for 2 to 3 minutes, fat should begin to render Add the chopped vegetables and cook 3 minutes until onion becomes tender and vegetables wilting
13
Add the ground meat, and turn heat to medium
14
Brown the meat, cooking 5 to 6 minutes
15
Stir in the wine and tomato paste
16
Reduce heat to low, cook 1 1/2 hours, stirring continuously
17
Check for seasoning and adjust with salt and pepper as necessary