Timpana Loaf
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Ingredients:
100g Pancetta/Bacon
2 Onions
400g Minced Beef
1/4tsp Salt
1/4tsp Pepper
1/4tsp Sugar
2tbsp Tomato Purée (kunserva)
50g Sugo di Pomodoro
100ml Beef Stock
500g Cooked Rigatoni
50g Grated Cheddar
50g Grated Cheese (pecorino or similar)
1 Large Maltese Loaf
Directions:
1. Fry the pancetta for a minute on medium-high heat. Do not use oil as it contains enough fat.
2. Add chopped onions and fry until onions become soft.
3. Add beef mince and cook for a couple of minutes. Stirring frequently.
4. When beef is browned, add tomato purée, salt, pepper, sugar, and sugo.
5. Cook for a minute and add the beef stock. Stir well, then let it simmer for about 5 minutes.
6. Remove from heat and let it cool down for about 10 minutes.
7. In the meantime hollow out a large Maltese loaf, boil the pasta in salty water (leaving it slightly al dente) and beat 3 eggs.
8. In a large bowl combine cooked pasta, beef sauce, eggs, cheddar, and grated cheese.
9. Tightly fill up your loaf. You should have enough pasta to fill it up and have some left for nibbling. Reserve some before adding the raw eggs.
10. Sprinkle some grated cheese and freshly ground pepper on top and wrap the sides with foil to avoid over-browning.
11. Bake in a preheated 200°c oven for 40 minutes, or until the tips of rigatoni become dark brown. (these are the best part)
12. Let it cool down for about 15 minutes and cut into portions.
13. Enjoy!