Beer Maccheroni Timballo with Ragù and Eggplant
Category: Main Dishes (Primi piatti)
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Rigatoni | 300g |
| Ground Beef (Manzo) | 350g |
| Carrots | 60g |
| Celery | 60g |
| Dark Beer | 200g |
| Eggplants | 900g |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Butter | 20g |
| Tomato Passata | 700g |
| Salted Ricotta | 50g |
| Yellow Onions | 60g |
| Extra Virgin Olive Oil | 50g |
| Butter (for greasing) | 15g |
Directions:
-
Prepare the Vegetables and Meat:
Begin by washing and cleaning the celery, carrot, and onion. Once cleaned, chop them roughly into large pieces (approximately 1-2 cm). Place them into a mixer and pulse for a few moments until finely chopped. Set this aromatic vegetable mix aside.
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-
Grate the Ricotta:
Grate the salted ricotta and set it aside for later use. This will add a sharp, creamy touch to the timballo. -
Slice the Eggplants:
Wash and trim one of the eggplants, then slice it thinly using a mandolin (approximately 3 mm thick slices). You will need about 25 slices. These slices will be used to line your baking dish, so ensure they are uniform in thickness. Grill the eggplant slices for a few minutes on each side on a hot grill pan, just enough to give them a light char. -
Cube the Second Eggplant:
Take the second eggplant, cut off the ends, and dice it into small cubes. -
Cook the Ragù:
In a large pan, heat the extra virgin olive oil and sauté the finely chopped vegetables (carrot, celery, onion) until softened. Add the ground beef, seasoning with salt and pepper, and cook gently for about 15 minutes until the meat is browned. Next, pour in the tomato passata, stir well, and let it simmer for an additional 10 minutes to combine the flavors. -
Cook the Rigatoni:
Meanwhile, cook the rigatoni in plenty of salted water until al dente. Drain the pasta and mix it with some of the grated ricotta to help bind the pasta together. -
Assemble the Timballo:
Preheat your oven to 180°C (or 160°C for a fan-assisted oven). Grease a 1.5-liter pudding mold with the 15g of butter. Begin layering the grilled eggplant slices around the mold, ensuring they cover the sides completely. Then, layer the pasta mixture into the mold, pressing it down gently to ensure an even distribution. Continue layering until the mold is filled. -
Bake the Timballo:
Place the assembled timballo in the oven and bake for 40-45 minutes, or 30-35 minutes if using a fan oven. The top should be golden and slightly crispy when done. If, after baking, you notice any liquid oozing from the bottom, return the timballo to the oven covered with aluminum foil for an additional 10 minutes at the same temperature. -
Serve:
Once baked, remove the timballo from the oven and allow it to rest for about 10 minutes to set. Slice carefully and serve warm for a hearty, comforting meal.
Enjoy your Beer Maccheroni Timballo with Ragù and Eggplant—a perfect dish that combines the richness of ragù, the earthy flavors of eggplant, and the distinctive taste of dark beer, all enveloped in a layer of delicious, creamy ricotta. Buon appetito!
