*  Exported from  MasterCook  *
 
               TIMPANO DI MACCHERONI AL RAGU NEAPOLITAN RAGU
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        pork loin
                         salt and pepper
    2      tablespoons   parsley -- minced
    1      pound         onions -- quartered
    2      cloves        garlic
    2      ounces        pancetta -- chopped
      1/4  cup           olive oil
    2 1/2  cups          dry red wine
    6      ounces        tomato paste
    1      cup           tomato puree
                         Water
      1/2  pound         Italian sausage -- crumbled
                         PASTRY CRUST
    3 1/3  cups          flour
      1/2  cup           sugar
    1      cup           butter
    5      each          egg yolks
    1 1/2  teaspoons     salt
                         PEAS AND MEATBALLS
      1/2  ounce         dried mushrooms
                         Water
      1/2  pound         ground beef
    1      each          egg
      1/4  cup           Parmesan cheese
    1      sprig         fresh parsley -- minced
                         Salt
                         Freshly ground black pepper
      1/2  cup           bread crumbs
    1      tablespoon    butter
    1      each          chicken livers
    1      each          chicken giblets
    2      ounces        pancetta -- sliced
      1/3  cup           onion -- minced
      1/2  cup           dry white wine
    2      tablespoons   tomato paste
                         ASSEMBLY
    2      each          pigeon breast, skinless
                         salt and pepper
    2      tablespoons   butter
    2      tablespoons   onion -- finely chopped
      1/2  cup           dry white wine
    1      pound         perciatelli
      3/4  cup           parmesan cheese
      1/2  pound         lowfat mozzarella cheese -- cut in strips
    2      each          eggs, hard-boiled -- chopped
 
 Season pork all over with salt and pepper to taste and parsley.
 In meat grinder or food processor, chop together onions, garlic and
 pancetta. Cook pork, ground pancetta mixture and olive oil in large
 casserole, preferably earthenware, covered over very low heat,
 turning meat only once, until onions begin to color, about 1 hour.
 Add red wine and cook, stirring occasionally. After about 2 hours,
 onions will be well-browned and most liquid will be evaporated.
 Raise heat to medium, add 2 to 3 tablespoons tomato paste and cook,
 stirring constantly, until tomato paste mixes in and becomes dark
 brown. Repeat, using 2 to 3 tablespoons at a time, until all tomato
 paste is used. Add tomato puree and 1/4 cup water, lower heat, cover
 and cook another two hours, adding water from time to time to keep
 sauce from drying out.
 When pork is tender enough that meat fork slides in easily, remove
 from sauce and set aside. Add sausage and continue cooking sauce one
 hour more. Sauce should be “dark, unctuous, shiny and thick.”
 
 Pastry Crust
 Combine flour and sugar in large mixing bowl and cut in butter. Beat
 egg yolks and salt until light and add, little at time, until flour
 mixture just holds together. Divide in two parts, one slightly
 smaller than other. Gather both into balls, flatten into discs, wrap
 tightly and refrigerate one hour.
 
 PEAS AND MEATBALLS
 In small bowl, cover mushrooms with hot water. Set aside one hour.
 In large bowl, combine ground beef, egg, Parmigiano-Reggiano,
 parsley, salt and pepper to taste and bread crumbs. Form into
 walnut-sized meatballs.
 Melt butter in small skillet over medium-high heat and briefly fry
 chicken liver and heart just until cooked through, about five
 minutes. Remove and reserve.
 In large saute pan, cook pancetta and minced onion over low heat
 until soft, about 10 minutes, then add white wine. Cook until wine
 evaporates. After 10 minutes, add mushrooms and filtered soaking
 liquid, tomato paste, cooked chicken liver and heart and meatballs.
 Simmer for 10 minutes, then set aside to cool. When cool, add peas.
 
 ASSEMBLY
 Season pigeon breasts or chicken with salt and pepper to taste and
 fry in butter on both sides until brown, three to five minutes. Add
 finely chopped onion and white wine and cook, covered, until wine
 evaporates. Cool and cut meat into pieces.
 Roll out larger pastry ball into large circle and place in 9-inch
 springform pan. Gently push into corners to cover bottom and sides of
 pan and leave remainder draped outside.
 Cook perciatelli in rapidly boiling water until just tender. Dress
 with 1 cup ragu and 1/4 cup grated Parmigiano-Reggiano. Spread half
 of perciatelli over bottom of pan. Scatter pieces of pigeon breast
 over, then peas, meat mixture, then mozzarella, then hard-boiled
 eggs. Cover with 2 cups ragu and 1/4 cup Parmigiano-Reggiano, then
 another layer of sauced perciatelli. Finally, cover everything with
 remaining 1 cup ragu and remaining Parmigiano-Reggiano.
 Roll out smaller pastry ball and drape over top of pie. Trim to fit
 just inside of pan and fold excess from bottom crust over top. Crimp
 to seal, making sure edges are inside of springform rim.
 Bake at 400 degrees until brown and firm, about 45 minutes. Set aside
 to cool for 10 minutes before unmolding and serving. Makes 10 to 12
 servings.
 
                    - - - - - - - - - - - - - - - - - -