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1
In a 12 to 14-inch saucepan, combine 1/2 cup of olive oil, and onions.
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2
Cook until soft.
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3
Season the pork with salt and pepper and add to onions.
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4
Cook until deep brown.
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5
Add tomato paste, tomato sauce, and chicken stock.
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6
Bring the mixture to a boil over high heat, stirring well to combine.
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7
Season, to taste, with salt.
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8
Turn the heat to low and let simmer until the meat becomes very tender, about 1 hour to 1 hour 30 minutes, stirring every 15 minutes.
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9
If the sauce becomes too thick, add some extra chicken stock or water.
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10
Throughout the cooking process, the meat should always be just covered in sauce.
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11
In the meantime, bring 12 cups of water to a boil in a saucepan, and add 1/2 teaspoon of salt.
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12
Add the rice and cook, stirring occasionally, over medium-high heat, covered, until the rice is al dente, about 25 minutes.
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13
Drain the rice and place it in a large, shallow bowl.
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14
Allow the rice to cool for at least 30 minutes.
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15
When the meat sauce is done and the rice is cool, stir the beaten eggs into the rice.
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16
Mix well to combine.
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17
Stir 3/4 of the meat ragu, 1/2 cup freshly grated cheese, and the nutmeg into the rice.
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18
Season the mixture, to taste, with salt and pepper.
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19
Mix again to combine and then set the mixture aside.
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20
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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21
Add the penne, and cook the pasta according to the package directions, until al dente.
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22
While the pasta cooks, melt 6 tablespoons of butter in a small saucepan.
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23
Remove from the heat.
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24
Drain the pasta, reserving 1 cup of the cooking liquid.
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25
Place the drained pasta in a bowl.
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26
Add 1 cup of the meat ragu, 1 cup pecorino, the melted butter, the hot pepper flakes, and 1/2 cup of the bread crumbs.
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27
Season the mixture, to taste, with salt and pepper and stir well to combine.
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28
Preheat the oven to 375 degrees F.
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29
Generously butter the sides and bottom of a round 12 to 14-inch baking dish with 4-inch sides.
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30
Add 3/4 cup bread crumbs to the dish, turning and rotating the dish so that the bread crumbs coat all of the sides.
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31
Spoon 1/3 of the rice into the dish, spreading the to form an even layer across the bottom of the dish.
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32
Top the rice with 1/2 of the pasta.
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33
Use a wooden spoon to gently smooth the pasta so that it to forms an even layer across the top.
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34
Spoon 1/2 of the ragu over the pasta.
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35
Top with another layer of rice (1/2 of what remains), followed by the remaining pasta, then the remaining ragu.
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36
Cover the ragu with the remaining rice, and use a wooden spoon to smooth the rice across the top so that it forms an even layer.
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37
Sprinkle the top of the rice with remaining 1/4 cup of bread crumbs and sprinkle the remaining 2 tablespoons of oil and caciocavallo atop the bread crumbs.
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38
Bake until golden brown, about 30 minutes.
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39
Remove the timbale from the oven and allow to cool 10 minutes.
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40
To unmold the timbale, run the blade of a thin knife around the inside edge of the pan separate any sticking ingredients.
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41
Place a round serving plate, one that is 6 inches larger than the baking pan over the timbale.
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42
Being careful to keep the platter in contact with the baking dish, and not allowing the dish to slip on the platter, invert the baking dish over the platter.
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43
Gently remove the baking dish, leaving the timbale on the platter.
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44
If the timbale does not slide out easily, don't tug or try to force it out.
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45
Instead, wipe the bottom and the sides of the baking dish with a hot kitchen towel.
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46
If necessary, carefully shake the platter and dish in unison, being careful not to separate one from the other.
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47
The timbale should now release easily when the dish is lifted.
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48
Allow the timbale to rest 10 minutes before serving.
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49
The dish can be simply served as is, with a big serving spoon or cut into wedges, topped with remaining ragu, more cheese and chili flakes.
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50
In a 3-quart saucepan, heat the olive oil over medium heat.
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51
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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52
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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53
Add the tomatoes and juice and bring to a boil, stirring often.
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54
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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55
Season with salt and serve.
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56
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
