3 tablespoons olive oil
1 onion, chopped
2 anchovies (optional)
1/2 cup red wine
5 cloves garlic
One 16-ounce can San Marzano tomatoes, blended, then passed through a sieve
3 large, very ripe tomatoes, cut into quarters, blended, then passed through a sieve
2 teaspoons dried oregano
Pinch salt
Sauté the onion and anchovies in olive oil until the onions are translucent. After 10 minutes add the wine, then allow it to reduce by half. Transfer everything to a blender along with the garlic and purée until smooth, then return everything to the pot. Simmer with the tomatoes (both canned and fresh), oregano, and salt for 3 to 4 hours.
BIG NIGHT TIMPANO
1 oven-safe mold (I used a pot that was 6 inches wide and 4 inches high)
1 pound ricotta
1/4 head escarole, grilled (optional)
1 raw egg
Pinch salt
Pinch chili flakes
4 cups dried pasta (such as penne, ziti, or rigatoni), cooked
Enough cooked pasta sheets to cover your mold and top (wide lasagna sheets can also work)
1 pound meat such as sausage, pancetta, or meatballs, cut into small pieces
3 to 4 medium boiled eggs, halved (a smaller mold may only be able to fit 3 eggs), plus one egg for an egg wash
1/2 pound mozzarella
I thought it would be great to stuff the pasta with a ricotta filling instead of mixing everything together like traditional timpano. I grilled some escarole and minced it finely, then added it to ricotta with an egg and seasoned it with salt and chili. This mixture gets piped into each tube of pasta; I used a pastry bag.
Line your mold with pasta sheets, and then begin layering. I started with the ricotta-stuffed pasta, then added a layer of pasta sauce, and tapped the mold against the table. The fewer pockets of air in the timpano, the better its structure will be.
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