Yield: 8 servings
Prep Time: 1 hour 30 minutes
Cook Time: 4 hours 45 minutes
Inactive Prep Time: 6 minutes
Ease of preparation: expert

6 quarts water
2 tablespoons salt
2 pounds rigatoni or ziti pasta
2 tablespoons extra-virgin olive oil
Pasta Frolla, recipe follows
Butter
1 1/2 cups toasted bread crumbs
Neapolitan Meat Sauce (ragu Napoletano), recipe follows
2 cups freshly grated Parmigiano-Reggiano
Bechamel (besciamella), recipe follows
1/2 pound prosciutto crudo, 1/4-inch dice
Several gratings nutmeg
Neapolitan Meatballs (Polpette alla Napoletana), recipe follows
1/2 cup butter

*Note: You will need a 4-quart metal mixing bowl

Place 6 quarts water in a spaghetti pot, bring to a boil, and add 2 tablespoons salt. Drop the rigatoni in and cook 2 minutes less than the package instructions, remove, and refresh under cold running water until cool, 2 to 3 minutes. Remove from refreshing bath and toss with 2 tablespoons oil and set aside.

Preheat oven to 375 degrees F.

Roll out the pasta frolla to 1/4-inch thick. Butter the metal bowl and dust with the bread crumbs. Lay the pasta frolla in to completely line the entire bowl, plus 1 1/2 inches over the edge, and set aside.

Mix half of the cooked rigatoni with 2 1/2 cups Ragu Napoletano and 1/2 cup of Parmigiano and set aside. Mix the remaining half of the cooked rigatoni with half of the besciamella, 1/4 cup Parmigiano, the prosciutto, and a generous grating of nutmeg, and set aside.

Place the white mixed pasta into the mold and press down lightly. Sprinkle with grated Parmigiano. Place the meatballs (polpette) over the white pasta carefully in a consistent layer and press down carefully. Sprinkle with Parmigiano. Place the red pasta over the polpette and press down gently. Fold the extra 1 1/2 inches of pasta frolla over the whole thing and press gently. Cover the open top with foil and place in oven to bake for 35 to 40 minutes.

Remove from oven, remove foil, invert onto a large serving platter, and allow to rest 3 minutes. Carefully loosen the pasta around the base with a knife and knock with knuckles to remove from bowl. Serve immediately with remaining Parmigiano on the side. This will be cut like a cake to serve.

Pasta Frolla

2 1/2 cups all-purpose flour
6 ounces lard
4 egg yolks
1/2 teaspoon salt
A little ice water

Put the flour in the center of a wooden work surface and make a well.

Cut the lard into 1/4-inch pieces and place in the center of the well with the yolks, salt, and a teaspoon of ice water. Mix well with the tips of your fingers to form a lumpy mass. Bring together as a dough and knead for 4 to 5 minutes. Wrap in plastic and set aside.

Neapolitan Meat Sauce (Ragu Napoletano)

1/2 pound veal, cut into chunks
1/2 pound beef chuck, cut into chunks
1 onion, finely chopped
4 tablespoons extra-virgin olive oil
3/4 cup red wine
2 (28-ounce) cans peeled San Marzano tomatoes and juices, passed through a food mill
1/2 pound sweet Italian sausages
1 teaspoon salt
Pinch hot chili flakes

In a large pasta pot or Dutch oven, combine the veal, beef, onion, and oil over high heat and cook until meat is seared on all sides and meat juices have evaporated, 10 to 12 minutes. Add the wine and cook, stirring constantly, until wine evaporates and meat is darker brown, about 5 minutes.

Stir in the tomatoes, sausages, salt, and chile flakes. Reduce heat to simmer and cook 2 1/2 to 3 hours, stirring occasionally and skimming fat, as necessary. Remove from heat and remove meat from ragu. Adjust seasoning with salt and pepper, and allow to cool.

Yield: 4 cups, for 8 pasta servings

Neapolitan Meatballs (Polpette alla Napoletana)

3 cups day-old bread, cut into 1-inch cubes
1 1/4 pounds ground beef, preferably chuck
3 eggs, beaten
3 cloves garlic, minced
3/4 cup pecorino, grated
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/4 cup pine nuts, toasted for 2 minutes in a 400 degree F oven
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
2 1/2 cups basic tomato sauce, recipe follows

In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to wring out excess moisture.

In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt, and pepper, and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball.

In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs, working in batches, if necessary, to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes. Add the tomato sauce and reduce the heat to a simmer. Add all meatballs, cook for 10 minutes, and allow to cool.

Yield: 12 to 15 meatballs

Basic Tomato Sauce

1/4 cup extra-virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 garlic cloves, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Kosher salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes more.

Add the tomatoes and their juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt, to taste.

*Note: This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups

Bechamel (Besciamella)

5 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.

Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 30 seconds and remove from heat.

Season with salt and nutmeg and set aside.