Pasta Timballo Layered With Eggplant Bolognese Ragu Hardboiled Egg And Scamorza Cheese

Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese

Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese

By Food Network
3 hours 25 minutes

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Details
  • Servings:   6
  • Calories:   1221
  • Protein:   70g
  •  
  • Fiber:   5g
  • Sugar:   6g
  • Carb Total:   35g
  •  
  • Trans Fat:   2g
  • Saturated:   33g
  • Fat Total:   85g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
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Ingredients
  • 1/4 cup bread crumbs
  • 1 small eggplant, peeled and sliced thin (1/16-inch)
  • 2 cups penne pasta cooked until al dente
  • 1/4 cup sliced hardboiled egg
  • 6 ounces bolognese ragu, recipe follows
  • Fresh basil leaves, as much as you like
  • 1/4 cup pecorino
  • 2 ounces tomato sauce
  • 1/2 cup scamorza cheese grated
  • 10 ounces salt pork or pancetta, rendered
  • 1 quart water
  • 1 cup diced carrots
  • 2/3 cup diced celery
  • 1/2 cup diced onion
  • 1 1/4 pounds boneless ground beef, pork and veal
  • 1/2 cup dry white wine
  • 2 tablespoons tomato paste, mixed with 5 ounces broth of choice
  • Salt and pepper
Instructions

Pasta Timballo Layered With Eggplant, Bolognese Ragu, Hardboiled Egg And Scamorza Cheese serves 6 original recipe by Food Network.

View original preparation instructions

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