Yield
12 to 16 servings
Advance Prep
The ragù should be made the day before the pie is prepared and can be made 2 days ahead. The meat is not used in the timpano and could be served with any left-over sauce.
Both the meatballs and the ragù can be made ahead of time and frozen.
The pastry can be made one day ahead of time, wrapped in plastic and refrigerated. Let it come to room temperature before rolling it out.
Source/Adapted From
Cucina & Famiglia by Joan Tropiano Tucci and Gianni Scappin with Mimi Shanley Taft