Timpana

Method

Heat olive oil in a large pan and fry the chopped onions and garlic until softened, then add the beef mince and cook until browned, stirring occasionally. Stir in the tomato puree, canned tomatoes, mushrooms and stock, then simmer for 20-25 minutes until the sauce thickens, season with salt and pepper. Meanwhile, cook the pasta sheets according to packet instructions until al dente, drain and set aside. Mix the beaten eggs with ricotta cheese and half the Parmesan until well combined. In a buttered baking dish, layer sheets of pasta with the meat sauce and ricotta mixture, beginning and ending with pasta. Pour any remaining meat sauce over the top, sprinkle with remaining Parmesan cheese and bake in a preheated oven at 180°C for 30-35 minutes until the top is golden and the timpana is heated through. Allow to rest for 5 minutes before serving.