Big Night' Timpano
INGREDIENTS
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FOR THE PASTA:
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2 cups flour
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1/4 teaspoon salt
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3 large eggs, lightly beaten
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1 tablespoon olive oil
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FOR THE MEATBALLS:
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1 pound ground pork
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1 pound ground beef
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1 teaspoon fennel seed
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1 egg, lightly beaten
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1/2 cup chopped parsley
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1 cup fine bread crumbs
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FOR THE SAUCE:
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1 medium onion, diced
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1 medium carrot, minced
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1 medium rib celery, minced
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4 cloves garlic, minced
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2 tablespoons tomato paste
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4 tablespoons chicken broth or white wine
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2 28-ounce cans Italian plum tomatoes, passed through the medium disk of a food mill to remove seeds
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1/2 cup shredded fresh basil
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2 teaspoons salt
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Freshly ground black pepper, to taste
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FOR THE TIMPANO:
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1/2 pound penne or other short-shaped pasta, cooked al dente, drained and reserved
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3 tablespoons olive oil
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6 hard-boiled eggs, cut in quarters
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1 pound mozzarella, cut into 1-inch cubes
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1/2 pound thinly sliced Genoa salami
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