Timballo alla Nettie
- The Bolognese Layer:
- 4 cloves garlic
- 2 stalks celery, roughly chopped
- 2 medium yellow onions, roughly chopped
- 1 medium carrot, roughly chopped
- ¼ cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 tablespoons kosher or sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground nutmeg
- ¾ pound of ground beef, at room temperature
- 6 Italian sausage links, casing removed
- ½ pound of chicken
- 1 cup dry white wine
- 2 cups meat broth, preferably homemade
- 2 cups heavy cream
- 2 cups concentrated tomato puree
- The Eggplant Layer:
- 2 large eggplants
- 4 tbsp. olive oil
- The Ricotta Parmigiana Layer:
- 1 cup of ricotta
- ½ cup of Parmigiana Reggiano
- ½ cup of Grana Padano
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. crushed red pepper
- 1 tbsp. dried mixed Italian seasonings
- 1 egg, beaten
- The Pasta Layer:
- 1 box of rigatoni
At a glance
Recipe type: Dinner
- Put garlic, celery, onions and carrots in a food processor and process until very finely chopped. Add oil and butter to a heavy-bottomed pot over medium heat. Let melt. Add the finely chopped vegetables, sprinkle with half of the salt, pepper and nutmeg and cook until softened and most of the liquid has evaporated.
- Add the ground beef and sausage, breaking apart as much as possible. Sprinkle with the remaining salt, pepper and nutmeg and cook, stirring frequently, until the meat looks fully cooked, about 30 minutes. Add the white wine and allow the liquid to reduce by half. Add the broth. Add the chicken and allow to cook for an additional ½ hour. When the chicken is cooked, take it out and chop very finely. Put the chicken back in the pan. Add the cream and tomato puree. Bring to a simmer and then reduce. Let the ragu cook 3 to 4 hours, stirring occasionally. Taste for seasoning. You can allow it to sit as long as you have time for so the flavor really develops. While that is cooking, start preparing your eggplant.
- The Eggplant Layer: First, you will want to clean your eggplant. Next, using a mandoline, cut your eggplant holding it on its side in long thin strips. Once you have cut enough eggplant, prepare a large grill pan with the olive oil and begin grilling your eggplant. Just briefly grill it so the eggplant is cooked through, since the eggplant is thin, it will cook pretty quickly. Once you are done grilling all of the eggplant, put the slices on a plate to cool. After around ten minutes, you can start making the eggplant “encasing” for the Timballo.
- You will want to use a very large cake pan, preferably one with a removable bottom, the one I used was a 9 by 5 inch cake pan. You will first want to spray the cake pan with a non-stick spray. First, start draping some of the eggplant slices over the rim on the pan, overlapping with each other to cover the entire side of the pan and hanging over the rim. Once the entire rim is covered, start layering the slices on the bottom, making sure it is completely covered. The idea is to have enough eggplant hanging off of the side so you can then “close” the timballo. Save a few slices to top the timballo with. Now you can prepare your Ricotta Parmigiana Layer
- The Ricotta Parmigiana Layer: In a medium size bowl, add your ricotta, parmigiana, grana padano, salt, pepper, dried Italian seasonings and egg. Thoroughly mix. Now start preparing the pasta.
- The Pasta Layer: Start boiling a large pot of salted water. Put your pasta in when it is boiling and cook until al dente. Drain and put the pasta back in the pan and add some of the Bolognese….there will be a lot of “liquid” that almost separates from the Bolognese itself because of all the fat from the meat, use a lot of that to cover the pasta! Now it’s time to assemble the Timballo!!
- Assembling the Timballo alla Nettie: Pre-heat your oven to 350 degrees. Put your cake pan with the already prepared eggplant on a sturdy surface. Start off pouring a layer of the pasta in the cake pan, covering the eggplant surface. Fill with around 2 inches of pasta. Then add a layer of the Bolognese, around 2 inches. Then add an inch of the Ricotta Parmigiana Mix. Top with a little more pasta. Then, using the eggplant that is draping over the side of the pan, bring it over the pasta, almost “closing” it. Then use your additional eggplant slices to cover the Timballo. Make sure it is covered with eggplant so nothing leaks out. Put the Timballo on a baking sheet and put in the oven. Bake for 30 minutes. When it is done, take it out and allow it to cool for at least half an hour before slicing and serving. When those 30 minutes are FINALLY over, cut yourself a big slice and enjoy!!