Timpana

Recipes / Meat

Timpana is a baked pasta pie with layers of mince, bacon and hard-boiled eggs in between the layers of penne.

Recipe «Timpana» presented in category Recipes / Meat, to prepare this dish you will need no more 2:15 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp olive oil, 1 brown onion, halved, finely chopped, 250g beef mince, 250g pork mince, 55g tomato paste , 2 x 400g cans Italian diced tomatoes, 250ml Massel beef stock, 300g dried penne pasta , 4 bacon rashers, rind and excess fat trimmed, finely chopped, 1 eggplant, thinly sliced crossways, 3 eggs, lightly whisked, 70g finely grated parmesan, 3 hard-boiled eggs, peeled, chopped, Salt & freshly ground black pepper, 3 sheets frozen ready-rolled puff pastry, just thawed, 1 egg, extra, lightly whisked.

Ingredients:

  • 2 tbsp olive oil 
  • 1 brown onion, halved, finely chopped 
  • 250g beef mince 
  • 250g pork mince 
  • 55g tomato paste 
  • 2 x 400g cans Italian diced tomatoes 
  • 250ml Massel beef stock 
  • 300g dried penne pasta 
  • 4 bacon rashers, rind and excess fat trimmed, finely chopped 
  • 1 eggplant, thinly sliced crossways 
  • 3 eggs, lightly whisked 
  • 70g finely grated parmesan 
  • 3 hard-boiled eggs, peeled, chopped 
  • Salt & freshly ground black pepper 
  • 3 sheets frozen ready-rolled puff pastry, just thawed 
  • 1 egg, extra, lightly whisked 
  • Barbecue sauce, to serve 
  • Mixed salad leaves, to serve 

Instructions

  1. Heat half the oil in a large frying pan over high heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the beef and pork mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato paste and cook, stirring, for 1 minute or until heated through. Add the tomato and stock, and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 45 minutes or until sauce thickens. Remove from heat and set aside for 30 minutes to cool.
  2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Set aside to cool.
  3. Heat a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Add the remaining oil to the pan. Add half the eggplant and cook for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant.
  4. Preheat oven to 180°C. Combine the mince mixture, pasta, egg and parmesan in a large bowl. Add the bacon and hard-boiled eggs and gently fold until just combined. Taste and season with salt and pepper.
  5. Line the base and side of a round 23cm (base measurement) cake pan with 2 of the pastry sheets. Trim excess pastry. Spoon half the pasta mixture over the pastry base. Top with eggplant. Spoon the remaining pasta mixture over the eggplant and smooth the surface. Top with the remaining pastry and lightly press the edges to seal. Brush with the extra egg. Bake in preheated oven, covering with foil if pastry browns too quickly, for 1 hour or until golden brown.
  6. Turn timpana onto a baking tray and bake for a further 15 minutes or until golden. Remove from oven. Set aside for 20 minutes to cool slightly. Cut into wedges and serve with barbecue sauce and mixed salad leaves, if desired.