Make It an Ultimate Big Night With Timballo | In the Kitchen With

Join Chef Anna Gass for a dish that every adventurous home cook should make at least once, timballo. Also called timpano, like in the cult-classic Big Night, this dish is an Italian-American classic that combines, pasta, meatballs, eggs, sausage, and red sauce in a glorious golden crust. Serve this at your next Sunday supper or dinner party when you need a real crowd-pleaser. GET THE RECIPE ►►

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PREP TIME: 1 hour 45 minutes
COOK TIME: 3 hours
SERVES: 6 to 8


Sauce & Meatballs:
10 basil leaves
1/2 cup (120 milliliters) extra-virgin olive oil
2 garlic cloves, peeled and lightly smashed
1/2 pound (227 grams) ground chuck beef (85% lean)
1/2 pound (227 grams) ground pork
1/2 pound (227 grams) ground veal
1 cup breadcrumbs, preferably Italian-seasoned
1 cup (100 grams) grated Pecorino Romano
1/2 cup (120 milliliters) whole milk
2 large eggs, beaten to blend
1 tablespoon chopped parsley
2 tablespoons coarse salt, divided
2 teaspoons freshly ground black pepper, divided
2 (28-ounce) cans crushed tomatoes
2 tablespoons tomato paste
3 sweet Italian sausages


Pate Brisee & Assembly:
3 cups (360 grams) all-purpose flour, plus more for the surface
1 cup (2 sticks) unsalted butter, cold and cut into pieces
1 tablespoon sugar
1/2 teaspoon kosher salt
2 tablespoons cold water
2 pounds ziti or ziti rigate, cooked for half of the time according to the package directions
4 hard-boiled eggs, thinly sliced
1 pound grated Pecorino Romano, plus more for serving
1 pound shredded mozzarella


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