For the Pasta

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500 g (1.1 lb) Sicilian anelletti pasta

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For the Ragu

500 g (1.1 lb) mixed ground meat (beef and pork)

1 large onion

1 carrot

1 celery stalk

700 ml (3 cups) tomato purée

1 tbsp tomato paste

100 ml (⅓ cup) red wine

150 g (1 cup) peas (fresh or frozen)

Extra virgin olive oil, di quello buono, as needed

Salt and pepper, to taste

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For the Filling

3 eggplants

200 g (7 oz) caciocavallo cheese, diced

100 g (3.5 oz) cooked ham, diced (optional)

100 g (1 cup) grated Parmigiano Reggiano

3 hard-boiled eggs, sliced (optional)

Seed oil for frying

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For the baking dish

Breadcrumbs, as needed

Butter, for greasing

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1. Make the ragù: Sauté finely chopped onion, carrot, and celery in olive oil. Add the ground meat and brown well. Deglaze with red wine. Stir in tomato purée, tomato paste, peas, salt, and pepper. Let simmer gently for at least 3 hours, until thick and flavorful.

2. Prepare the eggplants: Slice the eggplants lengthwise (about 3–4 mm thick). Sprinkle with salt and let them release excess water for 30 minutes. Pat dry, then fry in hot seed oil until golden. Drain on paper towels.

3. Cook the pasta: Boil the anelletti very al dente (3–4 minutes less than the package says). Drain and toss with the ragù, grated cheese, and a drizzle of oil.

4. Line the baking pan: Butter and coat the pan with breadcrumbs. Line the bottom and sides with the fried eggplant slices, overlapping slightly and letting them hang over the edges.

5. Assemble the timballo: Pour in half of the dressed pasta. Add diced cheese, ham (if using), and sliced hard-boiled eggs (if using). Cover with the rest of the pasta. Fold the overhanging eggplant slices over the top to seal the timballo. Sprinkle with breadcrumbs and parmigiano.

6. Bake: Bake at 180°C / 350°F for 40–45 minutes, until golden on top. Let rest for at least 30 minutes before releasing, very gently, the mold.