Home » Timbale of Sicilian anelletti al ragù

Timbale of Sicilian anelletti al ragù

by Ada Parisi
5 min read

Timbale of Sicilian anelletti al ragù. If you make this dish will be as if you came to eat at my house. Because it is one of the traditional Sicilian dishes that marked my childhood, and I'll often, very often indeed. Whenever I miss home or that my brother comes over for dinner. Is’ the timeless timbale of Sicilian anelletti al ragù, a celebration of gluttony, Golden and crispy casket enclosing a soft mixed meat ragù, stringy cheese and peas. From us is just the Sunday dish, What do you love and you don't prepare yourself to those who never betrays. Indeed, if you want to bring to the table a lunch all made in Sicily, have a look at all my SICILIAN RECIPES and all my OF RECIPES LASAGNE if you like baked pasta.

Obviously the sauce needs to be done to perfection with pork, veal and beef, There must be the tomato paste and a very good red wine and must cook at least two hours and thirty. You can prepare it in pan, and when the dish arrives at the table they party, or if you want to serve it in a less rustic in small single-serving pies or a timbale only using one ring mold. Be prepared to serve the bis. Also try the summer version of the timbale of anelletti alla siciliana, but no sauce so that enclose the fried eggplant timbale in a casket: but I recommend, used the eggplant in season. Is, If you like, on my YouTube Channel you will also find a VIDEO RECIPE This summer version of timbale Sicilian anelletti. Have a good day,.

TIMBALE anelletti SICILIANI A SAUCE ' (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )



150 grams of ground beef

150 grams of minced veal

150 grams Minced pork

a small onion

4 tablespoons tomato paste

500 ml of tomato puree

extra virgin olive oil as required

two cloves

a bay leaf

salt and pepper

300 milliliters of red wine good (I used a Chianti Classico, but maybe a Nero d'Avola)


400 grams of anelletti Sicilians

100 grams of boiled peas

100 grams of shredded PDO parmigiano Reggiano

250 g of scamorza or provola not too seasoned (They are also fine fresh cheese, Their tumors Il primo Charlie)

4 boiled eggs

40 grams butter

butter and bread crumbs for the mold, to taste


To make the timbale Sicilian anelletti with meat sauce, I suggest you start right from the sauce, which can be done the day before and refrigerate. Finely chop the onion and sauté in a pan with extra virgin olive oil, then add little by little minced meat, rosolandola well before adding the other. When all the meat is in the Pan, Add the tomato paste and wine and let evaporate the alcohol part over high heat. Finally, combine the tomato puree, The cloves, the Laurel; Add salt and cook over a low heat and covered for at least two hours. From time to time try to see if you need to adjust a little more salt.

Preheat oven to 200 degrees static, greasing the mold (or individual stencils) and sprinkle evenly with breadcrumbs. Slice cheese and sliced ​​hard-boiled eggs.

Boil the Sicilian anelletti very al dente, Let's say for less than half the cooking time indicated on the package (consider that they must Cook for at least 20 minutes in the oven and are definitely not eligible scotti). Drain and dress with butter, then add the meat sauce, the peas, the grated cheese and mix well.

Pour half of the Sicilian anelletti into the mold or into the molds, sprinkle the smoked cheese or provolone and a few pieces of egg slice hard and cover with the rest of the dough. Bake the pie Sicilian anelletti with meat sauce until the surface is golden and crisp.

If you opted for individual stencils you can turn them out immediately and serve, If you have chosen a single mould ring you have to wait a few minutes for the paste is compact for the Tin. If you choose to cook the timbale Sicilian anelletti the sauce in the pan you just need to make portions and serve. Bon appétit!

MATCHING: A great red Tuscan, such as the Chianti Classico, is our combination for this Sicilian recipe from taste succulent, Thanks to a full-bodied and dense ragout, cooked long. We tried this dish with a Chianti Classico Riserva produced by Albola Castle (Casa vinicola Zonin), After a careful selection of the best Sangiovese grapes in the vineyards at 400 metres above sea level. It's a red body, DENSO, with aromas of cherries, dried flowers, elegant notes of violets; a generous taste, with velvety tannins and good acidity, that gives the wine a general balance in the tasting.

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Patrizia 27 December 2017 - 12:16

My mom my grandma and my aunt were of Messina.. I grew up with dishes and those perfumes I've still in my memory. This Christmas I followed qs recipe… I just added the primosale… and nothing I wanted to first of all thank you for allowing me to relive some of those scents and feel so near me even those who nn are gone and secondly get you really a million compliments because the recipe is really great… was appreciated also from my in-laws and everyone did at least twice daily.. there are those who did the tris 🙂
In short, a real success (I had already made in the past but following another recipe and I'm afraid I had come well)… Thank you thank you greeting cards!!!!

Ada Parisi 4 January 2018 - 18:15

The first salt there is great! And I'm glad you liked my recipe, is family and I care very. And I must say that I also like the cuisine of Piedmont, so I am doubly glad my timballo has been appreciated by your relatives. A warm greeting, ADA

Mariolina Rovella Cali ' March 20, 2015 - 06:21

Is’ your interpretation more’ simple of anelletti timbale; missing hard boiled eggs and fried eggplant with which the mould is lined. I follow you and your blog and’ one of those who appreciate the precision with which are the recipes. I am Sicilian and 10 I had a restaurant once a week had a menu’ Siciliano,much appreciated. TTI do best wishes for your work.

Sicilians creative in the kitchen March 20, 2015 - 13:54

Hi Gj! Thank you for your appreciation. And even more because it comes from one of my fellow! As for the timbale, in the family we always have two timbales. The traditional one more summer with Eggplant boiled eggs cheese and tomato sauce plain that you find on the blog, and this sauce that traditionally we prepare in winter not to be without little rings on Sundays and especially at Easter and may day. Tradition of Palermo, I grew up with these versions of the timbale of little rings to exploit seasonally… I embrace you. ADA

ALE Daniels March 19, 2015 - 22:43

Superb dish dear Ada. I am just right a parcel of little rings, Maybe I'm doing something for Easter… 😉
But please suggest me a Sicilian wine or pugliese; personally and for many good reasons, Chianti doesn't handle right. For charity, I repeat that these are my personal opinion.
Thank you very much!

Sicilians creative in the kitchen March 20, 2015 - 15:32

Hello Ale, This is just one of the dishes that we prepare family for Easter. As for the Chianti, You can substitute a Cerasuolo di Vittoria Docg. You could try that Cos farm or Gulfi. About Puglia, I would see a Salice Salentino Doc of the company Paul Leo. See you soon. ADA


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