Timballo
Timballo: The Italian Pasta Cake That Steals the Show
Hearty, cheesy, and irresistibly golden, this stunning baked Timballo layers rich pork and veal ragu with tender penne, sweet peas, and sharp parmesan. Shaped like a cake but bursting with rustic Italian flavour, it’s the ultimate centrepiece for your next comfort-food feast.
Hearty, cheesy, and irresistibly golden, this stunning baked Timballo layers rich pork and veal ragu with tender penne, sweet peas, and sharp parmesan. Shaped like a cake but bursting with rustic Italian flavour, it’s the ultimate centrepiece for your next comfort-food feast.
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Timballo
Servings: 6
Hearty, cheesy, and golden-crusted, this stunning Timballo layers rich pork and veal ragu with tender penne, peas, and parmesan. Shaped like a cake and bursting with rustic Italian flavour, it’s a crowd-pleaser for any occasion.
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Ingredients
- ¼ cup extra virgin olive oil
- 1 onion chopped
- 1 celery stick chopped
- 1 carrot chopped
- 2 garlic cloves crushed
- 2 tsp fennel seeds toasted and crushed
- 750 g mixed pork and veal mince
- 2 x 400g cans crushed tomatoes
- 400 g penne pasta
- ½ cup parmesan grated (plus extra to serve)
- 1 cup frozen peas
- Basil leaves to taste
- Sea salt flakes & cracked black pepper
Equipment Used
Instructions
- Preheat the oven to 180°C.
- Bring a saucepan of salted water to the boil over high heat and cook the penne until al dente. Drain and set aside to cool.
- Heat the olive oil in a saucepan over medium heat. Add the garlic, onion, celery, and carrot with a good pinch of sea salt flakes. Cook for 3-4 minutes until softened and lightly caramelised, then add the fennel seeds and cook for a couple of minutes until fragrant.
- Add the pork and veal mince and cook for 8-10 minutes, stirring often, until browned. Once the mince has softened and the flavours have melded, add the crushed tomatoes. Stir well and let it simmer for 15 minutes, stirring occasionally, until the sauce thickens and the tomatoes reduce to a jam-like consistency.
- Stir in the frozen peas and basil leaves. Season with salt and pepper. Toss the pasta through the sauce, along with the grated parmesan, making sure everything is well combined.
- Line a 22cm-round springform cake pan with baking paper. Spoon the pasta mixture into the pan, pressing it down firmly to ensure it holds together. Bake for 30 minutes until set and golden on top.
- Remove from the oven and let it cool for 15 minutes before carefully releasing it from the pan.
- Serve topped with extra parmesan and basil leaves.
