For the sauce, season the meat with salt and pepper and roast it on high heat in a large pot with a drizzle of olive oil. Once golden, add the vegetables, herbs, spices, and butter. Let it caramelize and pour the white wine in. Once the alcohol evaporates, add the tomatoes and simmer on low heat for about 1.5 hours, stirring every now and then.

Once the sauce is ready, strain the meats and the vegetables from the sauce and discard herbs, garlic, and celery.

To make the crespelle, beat the eggs in a bowl, add the water, and gradually incorporate the sifted flour with a whisk to avoid lumps. Season with salt and let it rest for 30 minutes before cooking.

Heat up a crepes pan or a non-stick pan and add a tiny amount of olive oil. With kitchen paper, remove the oil excess and add a small ladle of batter on the hot pan. Cook the crespelle on both sides for 1 to 2 minutes on medium heat.

Let the crespelle cool on the table with a towel under them. Once all the batter is cooked, let the crespelle cool down completely before stacking them.

For the mini meatballs, mix the minced meat with the eggs, grated cheese, and breadcrumbs. Season with salt, pepper, and nutmeg. Roll little quantities of meat mix into meatballs.

Fry the meatballs on high heat with a drizzle of oil and a knob of butter. Pour the wine in, let the alcohol evaporate, and cook for 2 more minutes.

Prepare an egg wash by beating the egg well with the milk and dressing with salt.

Grease a baking tray with a thin layer of butter and start to layer with crepes, tomato sauce, mini meatballs, peas, mozzarella, and Grana Padano cheese. Finish with a ladle of egg wash.

Cover with a couple of crepes and repeat the operations until there are no more crepes or you have reached the top of the baking tray.

Spread a couple of knobs of butter over the top of the timballo and pierce it with a few toothpicks. Bake at 160/170 degrees for about 45/55 minutes.

Remove from the oven and allow to rest for at least 15/20 minutes before cutting and serving.