Directions

Make Basic Tomato Sauce (if low on time you can buy pre-made jar tomato sauce)

1Place the pointed end of the 12-15 cloves and pierce into peeled whole onion so that you have a studded onion. Next put 3 tablespoons of olive oil in a large sauce pan on medium heat and then place whole clove studded onion in oil and brown over medium meat for about 5 minutes until the flavors are infused into the oil. Remove whole onion. Add garlic and sauté for 1 minute until golden brown. Then add crushed tomatoes, tomato paste, red wine, sugar, salt, pepper and basil. Turn down the heat to low simmer and cook nice and slow for about and hour. If sauce consistency is too thick then add more wine or water and if sauce is too thin then add more paste to suit your preference. Taste and adjust seasoning as desired.

Make Béchamel Sauce (if low on time you can buy the pre-made jar Béchamel sauce)

1In a medium saucepan, heat the butter until it is melted. Add the flour and stir until smooth. Cook over medium heat until light golden brown, 6 to 7 minutes.

2Meanwhile, heat the milk in a separate pan until just about to boil. Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil and cook for 30 seconds. Remove from heat and season with salt and nutmeg.

Make the Italian Meatballs (makes about 12-15 meatballs)

1Preheat oven to 350 F (176 C)

2Place the ground meats, both breadcrumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

3Lightly spray a baking sheet and place meatballs a few inches apart and bake in oven for about 25-30 minutes until no longer pink in center.

4Take meatballs out of oven to rest. Meatballs can be placed in freezer for later use or place meatballs directly into marinara sauce and serve.

Toast breadcrumbs over a medium heat until golden brown. Set aside

Pan fry your Italian sausages. Cool and cut on a diagonal and set aside.

Boil your rigatoni pasta according to the directions. Drain and drizzle with a little olive oil and set aside.

Directions for dough and assembly of Timpano

1To make the dough: Place the flour on a wooden work surface, make a well in the top.

2Cut the butter into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water.

3Mix well with the tips of your fingers to form a lumpy mass

4Bring together as a dough and knead for 4-5 minutes.

5Wrap in plastic and set aside. (it is very probable that depending on the size of your bowl you may need to double the dough recipe) - We used a

6Preheat oven to 375-degrees F (190 C).

7Roll out dough to a large circle ¼-inch thick.

8Butter the metal bowl and dust thickly with the toasted bread crumbs.

9Line the buttered dish completely with the sheet of dough, with a 1 ½-inch edge overhang.

10Boil 6 quarts (6000ml) of water in a large pasta pot, then add 2 Tablespoons of salt.

11Cook the rigatoni in the boiling water, 3 minutes less than the package instructions state.

12Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.

13Toss with olive oil, and set aside

14Mix half of the cooked rigatoni/ziti with 2 ½ cups tomato sauce and ½ cup of Parmiagiano, and set aside.

15Mix the remaining cooked rigatoni with half of the Béchamel sauce, ¼ cup of Parmesan cheese, and nutmeg.

16Place this béchamel sauced rigatoni/ziti into the bowl, and press lightly.

17Place 1/3 this tomato sauce rigatoni into the bowl and press lightly.

18Sprinkle with some of the grated Parmesan cheese and mozzarella cheese.

19Arrange the meatballs on top in an even layer, and press down again.

20

21Sprinkle with more Parmesan cheese and mozzarella cheese.

22Spread the tomato sauced pasta over the meatballs and press down gently. Make sure to press down between each layer to remove the air.

23Add a layer of sliced cooked Italian sausage and if you wish cooked eggs and repeat with a final layer of rigatoni with tomato sauce.

24Fold the extra dough over the whole thing, and press gently to seal.

25Cover the open top with foil and bake for about 2 hours.

26Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.

27Allow to rest at LEAST 30 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl. The longer rest time the better as it allows the

28cheese to bind the timpano for a clean and neat slice.

29Serve immediately with the remaining shredded Parmesan cheese on the side, cutting the timpano into wedges to serve. Timpano is great dish for a crowd with a side salad. Open a bottle of sparkling grape juice for the kids and a glass of red or bubbly for the adults and have your self a Happy Holiday.