Baked Sicilian Anelletti Timballo

Name: Baked Sicilian Anelletti Timballo
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 serving
Ingredients: 400 g ground beef or beef and pork or veal mix; ½ glass red wine; 150 g peas; 2-3 carrots; 2-3 celery stalk; 1 medium sized onion; 3 garlic cloves; extra virgin olive oil; 1 handful basil leaves; 350 g tomato passata rustica; salt and pepper to taste; 400 g anelletti; breadcrumbs; 3 tablespoon extra virgin olive oil; 50 g grated parmesan; 150 g cooked ham; 150 g Caciocavallo or Primo sale cheese

User Reviews

5.0

87 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings
6
Calories
730 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Baked Sicilian Anelletti Timballo

Daisy Meyer

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A delicious and impressive looking baked pasta dish from Sicily, which will wow your guests!

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Ingredients

Servings

For the meat sauce (ragu)

400 g ground beef or beef and pork or veal mix (14oz)
½ glass red wine
150 g peas (5oz)
2-3 carrots
2-3 celery stalk
1 medium sized onion peeled
3 garlic cloves peeled
extra virgin olive oil
1 handful basil leaves
350 g tomato passata rustica (12oz)
salt and pepper to taste

For the Timballo

400 g anelletti (14 oz)
breadcrumbs as required
3 tablespoon extra virgin olive oil
50 g grated parmesan (2oz) grana or pecorino
150 g cooked ham (5oz) cut into cubes
150 g Caciocavallo or Primo sale cheese (5oz) cut into cubes

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Instructions

First make the meat sauce.
Chop the carrot, onion, garlic and celery finely. Fry the vegetables in olive oil until they start to soften. Be careful not to let them to burn!
Add the minced meat and cook until browned. Add the glass of red wine and stir well
When the wine has evaporated pour in the passata and mix it in well with the meat. Add the fresh basil and salt and pepper as required.
Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.
10 minutes before the sauce is cooked, add the peas.

While the sauce is cooking you can get on with the rest of the dish.

Put water on to boil for the pasta. Add salt once it starts to boil. Cook the pasta 2-3 minutes less than instructed on the packet. Drain and add the anelletti to the meat sauce when it is ready. Mix the pasta and sauce well and allow to cool.
Grease the sides and base of a deep cake tin with olive oil (I use a spring form tin which makes getting the timballo out easier!)
Line the sides and base of the tin with breadcrumbs.
Once the pasta and meat mixture has cooled spoon a thick layer into the base of the tin.
Make another layer from the chopped ham and caciocavallo cheese and finish off with another thick layer of the pasta and meat sauce.
Press the mixture down and cover the top with more breadcrumbs and grated parmesan cheese.
Cook the timballo at 200 degrees in a preheated oven for 25-30 minutes.
When it is ready, allow to cool for 15 minutes before inverting it onto a serving plate and removing the tin.

Nutrition Information

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Calories 730kcal (37%) Carbohydrates 65g (22%) Protein 36g (72%) Fat 34g (52%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 98mg (33%) Sodium 681mg (28%) Potassium 878mg (25%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 4233IU (85%) Vitamin C 25mg (28%) Calcium 311mg (31%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 730 kcal

% Daily Value*

Calories	730kcal	37%
Carbohydrates	65g	22%
Protein	36g	72%
Fat	34g	52%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	98mg	33%
Sodium	681mg	28%
Potassium	878mg	19%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	4233IU	85%
Vitamin C	25mg	28%
Calcium	311mg	31%
Iron	4mg	22%