Baked Sicilian Anelletti Timballo
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6
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Calories
730 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Baked Sicilian Anelletti Timballo
Description
The recipe centers on a flavorful ragù made by sautéing finely chopped carrot, celery, onion, and garlic in olive oil, then browning ground meat and deglazing with red wine. Tomato passata and fresh basil form the sauce base, which simmers for over an hour to meld flavors and tenderize the vegetables. Peas are added near the end of cooking.
Anelletti pasta is boiled slightly under the package instructions so it remains firm, then mixed thoroughly with the cooled meat sauce. Cubed ham and caciocavallo cheese are folded in to provide layers of savory richness. The mixture is packed into an olive-oiled deep cake tin coated with breadcrumbs for crisp edges and baked to develop a golden crust.
Serving this timballo warm reveals a tender but structured pasta layered with a robust, tomato-meat sauce punctuated by melted pockets of cheese. It can be sliced like a savory cake and served as a satisfying main course. The recipe reflects traditional Sicilian comfort food with a focus on slow cooking and melding simple, quality ingredients for depth.
Ingredients
For the meat sauce (ragu)
- 400 g ground beef 14oz, or beef and pork or veal mix
- ½ glass red wine
- 150 g pea (5oz)
- 2-3 carrot
- 2-3 celery stalk
- 1 onion peeled, medium sized
- 3 garlic peeled, cloves
- extra virgin olive oil
- 1 handful basil leaves
- 350 g tomato passata rustica (12oz)
- salt to taste
- black pepper to taste
For the Timballo
- 400 g anelletti (14 oz)
- breadcrumbs as required
- 3 tablespoon extra virgin olive oil
- 50 g Parmesan Cheese 2oz) grana or pecorino, grated
- 150 g ham 5oz) cut into cubes, cooked
- 150 g caciocavallo cheese 5oz) cut into cubes, or primo sale cheese
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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