Timpano di Maccheroni

Peel and quarter the onion, roughly chop the celery and carrot, and peel the garlic cloves

Hard-boil the eggs, then quarter them lengthwise once cooled

Combine the onion, celery, carrot, garlic, pancetta, and parsley in a food processor and pulse about ten times, one second per pulse

Heat a large pot over medium heat, add the olive oil, then add the chopped vegetable mixture (battuto)

Lower the heat and sauté until the vegetables soften and brown very lightly

Add the pork ribs to the pot, cover, and cook over low heat

Uncover the pot, raise the heat to high, and add the red wine

Allow the wine to boil to burn off the alcohol

Lower the heat and allow the mixture to simmer gently until the wine has reduced to about 1 cup

Remove the pork ribs and reserve for another purpose

Whisk the tomato paste into the pot, then add the plum tomatoes, stirring and breaking up the tomatoes to combine with the wine reduction and tomato paste

Add the sausages to the pot, cover, and cook over low heat for one more hour

Remove the sausages, cool, cut them into fourths, and reserve

Combine the flour, butter, and salt in the bowl of a food processor and pulse about ten times, one second per pulse

Add the eggs and run the machine steadily until a ball forms and just begins to clean the sides of the bowl

If the dough seems too soft, add 1-2 tablespoons of flour and run the machine for five or six seconds to recombine; if too dry, add 1-2 tablespoons of ice water and do the same

Turn the dough ball out onto plastic wrap, cover tightly, and refrigerate

Mix together the ground beef, egg, and bread crumbs, then stir in the garlic, parsley, and Parmigiano, and season with salt and pepper

Form the ground beef mixture into balls about the size of golf balls, making seven to nine balls total

Heat a small sauté pan over medium-high heat and add enough olive oil to cover the bottom to a depth of about 1/4 inch

Add the meatballs and sauté all over until browned with a slight crust

Remove the meatballs, drain on paper towels, and reserve

Heat a small sauté pan over medium-high heat, then add the butter

When melted and foam subsides, add the shallot and cook until wilted

Pat the chicken livers dry, season with salt and pepper, and add to the pan

Cook on each side until no trace of pink remains and they are browned slightly

Carefully add the cognac, tilt the pan to ignite or ignite with a match, and cook, swirling, until flames subside

Remove the chicken livers and reserve with their sauce

Heat a small sauté pan over medium-high heat, add the butter

When melted and foam subsides, add the shallot and cook until wilted

Season the chicken breasts with salt and pepper, and add to the pan

Cook until the first side begins to brown and edges whiten, then turn and repeat

Raise the heat to high, add the white wine, and boil to burn off the alcohol

Reduce heat to medium, add the lemon juice and parsley, and reduce the liquid to about two to three tablespoons

Remove the chicken breasts and reserve with their sauce

Remove the pastry dough from the refrigerator and divide into two portions, one slightly larger than the other

Return the smaller portion to the refrigerator

Lightly flour a board or countertop, then roll the larger pastry portion into a rough circle approximately 14-15 inches in diameter and 1/4 inch thick

Thoroughly butter the bottom and sides of a 10-12 inch springform pan, place the dough in the pan, pressing to flatten the bottom and up the sides

Trim the top edge, cover loosely with plastic wrap, and refrigerate

Remove the second portion of dough from the refrigerator and roll into a roughly formed circle approximately 10-12 inches in diameter

Place on a floured sheet pan, cover loosely with plastic wrap, and refrigerate

Preheat the oven to 350°F and bring a large pot of water to a boil for the pasta

Cook the penne (or ziti) until al dente, drain, and reserve

While the pasta is cooking, slice the chicken breasts diagonally into 1/2-inch to 1-inch strips

Remove the pastry shell from the refrigerator and assemble all the ingredients necessary for final assembly

Place a layer of pasta in the bottom of the pastry shell, about 1 inch deep

Ladle about 1 cup of the ragu evenly over the pasta, then sprinkle half the peas over that

Arrange half the sausages, meatballs, chicken breast strips, chicken livers, hard-boiled eggs, and mozzarella on top of the pasta, then sprinkle with freshly grated Parmigiano and chopped parsley

Repeat the layering process with the remainder of the pasta, ragu, peas, sausages, meatballs, chicken breast strips, chicken livers, hard-boiled eggs, mozzarella, and Parmigiano

Reserve enough ragu for one final coating before attaching the top crust

Pour any accumulated juices from the chicken breasts and chicken livers over the pasta before sealing with the top crust

Remove the top crust from the refrigerator, place on top of the springform pan, trim the edges, then pinch the top and bottom crusts together with your fingers

Make two or three 1-inch slits in the top crust to vent steam

Place in the center of the preheated 350°F oven and bake until the pastry is well browned, ingredients heated through, and cheese melted

Remove the sides from the springform pan, place the Timpano on a platter, and serve at the table