Timpana

Rich baked macaroni encased in pastry.

• Serves: 6-8 people
• Preparation: 30 min
• Cooking: 1 hr 20 min

Ingredients

• 500g short pasta (traditionally macaroni)
• 2 tbsp olive oil
• 1 large onion (150g), finely chopped
• 2 cloves garlic, minced
• 500g beef mince
• 400g chopped tomatoes (tin or fresh)
• 2 tbsp tomato paste
• 120ml red wine (½ cup)
• 1 tsp dried oregano
• 1 bay leaf
• 100g frozen peas (optional but traditional)
• 2 eggs, lightly beaten
• 80g grated Parmesan or Pecorino
• Salt and black pepper to taste
• 2 sheets shortcrust pastry (about 500g total)
• 1 egg, beaten (for glazing)

Method

1. Cook the onion and minced meat, add tomato and simmer the ragù until thick; cool it slightly.
2. Boil the macaroni a few minutes short of al dente and drain well.
3. Mix the pasta with ragù, beaten eggs and grated cheese so the filling will set.
4. Line a deep greased dish with pastry, leaving enough overhang to seal the top.
5. Pack in the pasta, cover with pastry, seal and cut steam vents.
6. Brush with egg and bake at 180°C until the pastry is deeply golden and the centre is set.

Food safety: Heat the centre of the casserole to at least 74°C.