serves 6 to 8
1 kg / 2 lb. 2 oz. anelletti
150 g / 5 ½ oz. Sweet Provola cheese
150 g / 5 ½ oz. breadcrumbs
80 g / 3 oz. Grated Sicilian Pecorino DOP
salt to taste
for the meat sauce
600 g / 1 lb. 5 oz. pork shoulder, chopped
600 g / 1 lb. 5 oz. beef muscle, chopped
2 onions, minced
1 celery stalk
2 L / 2 qt. tomato purée
1 tbsp. tomato paste
1 glass water
1 glass white wine, best if aged
extra-virgin olive oil
for the peas
400 g / 14 oz. fresh peas
1 small onion, thinly sliced
50 g / 1 ¾ oz. butter
salt to taste
pepper to taste
Mince the onions and then brown in a saucepan with a glass of water and some oil. Add the chopped meat and brown well. Pour in the wine and let bubble up until the alcohol evaporates, then simmer for 10 minutes. Add the tomato paste, the tomato purée, the bay leaves and let simmer over low heat for at least 2 hours, if not more. The sauce is ready when the meat is tender, overcooked and breaks up.
In a saucepan, brown the onion, thinly sliced, then add the peas. Cook for 5 minutes.
Bring a large pot of lightly salted water to boil and cook the anelletti until al dente. Then drain, toss with the meat sauce and let cool. Dice the Provola cheese and add it to the pasta along with the peas. Grease a tall baking dish and lightly coat it with a handful of breadcrumbs. Pour in the seasoned anelletti. Flatten gently until the surface is even. Top the timballo with breadcrumbs and grated Pecorino.
Heat the oven to 180°C (350°F) and bake for 30 to 40 minutes.