Step 1

First make the meat sauce.

Step 2

Chop the carrot, onion, garlic and celery finely. Fry the vegetables in olive oil until they start to soften. Be careful not to let them to burn!

Step 3

Add the minced meat and cook until browned. Add the glass of red wine and stir well

Step 4

When the wine has evaporated pour in the passata and mix it in well with the meat. Add the fresh basil and salt and pepper as required.

Step 5

Cover the sauce and allow to simmer on a low heat for at least an hour, stirring occasionally so it doesn't stick. If it gets too thick add some water.

Step 6

10 minutes before the sauce is cooked, add the peas.

Step 7

Put water on to boil for the pasta. Add salt once it starts to boil. Cook the pasta 2-3 minutes less than instructed on the packet. Drain and add the anelletti to the meat sauce when it is ready. Mix the pasta and sauce well and allow to cool.

Step 8

Grease the sides and base of a deep cake tin with olive oil (I use a spring form tin which makes getting the timballo out easier!)

Step 9

Line the sides and base of the tin with breadcrumbs.

Step 10

Once the pasta and meat mixture has cooled spoon a thick layer into the base of the tin.

Step 11

Make another layer from the chopped ham and caciocavallo cheese and finish off with another thick layer of the pasta and meat sauce.

Step 12

Press the mixture down and cover the top with more breadcrumbs and grated parmesan cheese.

Step 13

Cook the timballo at 200 degrees in a preheated oven for 25-30 minutes.

Step 14

When it is ready, allow to cool for 15 minutes before inverting it onto a serving plate and removing the tin.