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1
Preheat the oven to 400 degrees F.
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2
In a 12-inch saucepan over medium-high heat, heat 3 tablespoons olive oil until hot but not smoking.
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3
Add the tomatoes and their juices and stir to combine.
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4
Season, to taste, with salt and pepper.
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5
Add 1 cup of water, bring to a boil, and lower the heat so that the sauce simmer gently.
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6
Let the sauce simmer for 30 minutes.
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7
Meanwhile, roughly chop the reconstituted porcini mushrooms.
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8
Once the tomato sauce has simmered 30 minutes, add the porcinis to the sauce and continue simmering for another 15 minutes.
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9
Saute liver, sausage, and pancetta until browned.
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10
Add the tomato sauce with the porcinis and season, to taste, with salt and pepper.
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11
Let the sauce simmer 15 minutes more.
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12
In a 12-inch saute pan over medium high heat, heat 1 tablespoon olive oil until hot but not smoking.
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13
Add the rice and toast slightly, until golden brown, about 2 minutes, making sure to turn the rice to toast all sides.
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14
Add the chicken stock and cook until the rice is tender but still al dente.
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15
Remove the rice from the heat and use a wooden spoon to stir in the grated Parmigiano and parsley.
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16
Add the eggs and stir until they are well-mixed throughout the rice.
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17
Using a spatula, spread the rice out on a baking sheet or serving platter to cool to room temperature.
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18
Lightly oil the sides and base of a 4-quart metal mixing bowl or similarly sized round pan with high sides (e.g., a springform pan with 3-inch sides).
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19
Dust the bowl, base and sides, with half of the bread crumbs, shaking out any excess.
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20
Spoon 1/4 the rice into the bowl to form an even layer, about 3/4-inch thick.
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21
Carefully ladle the meat ragu over the rice.
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22
Use the remaining rice to form a second layer over the meat ragu.
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23
Save any extra rice (you don't want the layer to be more than 3/4-inch thick) for a future use.
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24
Top the rice with remaining bread crumbs.
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25
Place the timballo in the oven and bake until the bread crumbs form a deep, golden brown crust on the top, about 1 hour.
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26
If the bread crumbs begin to darken too quickly, cover the top of the bowl with tin foil and return to the oven for the remainder of the cooking time.
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27
Remove from the oven and invert the timballo onto a large serving platter without removing the bowl.
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28
Let the timbal rest 10 minutes, then knock with your knuckles top release the bowl, or unclasp the springform pan.
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29
Cut into wedges and serve immediately.
