2 cups 00 flour
6 egg yolks, beaten
6 tablespoons extra-virgin olive oil, divided
½ cup onion, diced
¼ cup carrot, diced
¼ cup celery, diced
1 pound ground beef
1 can crushed tomatoes (28 ounces)
Salt and pepper, to taste
2 pounds lasagna noodles, cooked al dente
1 cup ricotta cheese, drained well
½ cup Parmesan cheese, grated
1 cup fresh basil leaves
½ cup mozzarella cheese, grated
½ cup unsalted butter, melted
4 cloves garlic, minced
¼ cup parsley, chopped
½ teaspoon red chili flakes
Preheat oven to 375 degrees.
In a large skillet over medium to heat, add 2 tablespoons of olive oil. Next, add the onion and sauté until the onions become soft about 5 minutes. Add the celery and carrot, and sauté for an additional 5 minutes. Raise heat to high and add the ground beef. Cook until meat is no longer pink, about 8 minutes. Add the tomatoes, and simmer over low heat until the sauce thickens. Season with salt and pepper.
In the bowl of a stand mixer fitted with a dough hook, add the flour, eggs, 2 tablespoons olive oil, and kosher salt to taste. Mix on low speed until a dough begins to form. Increase speed to medium to high, and knead for five minutes or until smooth. Wrap in plastic wrap and leave out to rest for 30 minutes.
Coat the interior of a Dutch oven with the remaining 2 tablespoons olive oil. Unwrap dough, dust with flour, and on a well-floured work surface, begin rolling out into 1 large disc, about ⅛ inch thick. Roll around the rolling pin, and unroll into the Dutch oven, carefully pressing down to the bottom. Make sure there is still about 6 inches or more hanging outside the vessel.
Start filling your Timpano by adding a layer of lasagna noodles followed by a layer of ricotta cheese. Next, add a layer of meat sauce followed by Parmesan cheese and fresh basil. Continue this order until the entire Timpano is filled, ending with a layer of pasta and a final layer of grated mozzarella cheese. Carefully, fold the excess dough up from the sides, and press down on the top to seal shut.
Cover the Dutch oven and bake for 1 hour and 30 minutes. For a crispier crust, bake uncovered. Let the Timpano rest in the pan for 1 hour before placing a large cutting board over top of the Dutch oven to invert and reveal the Timpano.
In a small bowl, add the melted butter, minced garlic, parsley, and chili flakes, then stir to combine. Brush Timpano all over with the garlic-butter mixture, and cut into slices, like you would a cake. Serve immediately.