Pasta Timballo

Ingredients

• 1 cup diced Fresh Mozzarella or Smoked Mozzarella
• 1 cup fresh bread crumbs
• 1 egg, lightly beaten with 2 tablespoons water
• 1 garlic cove, pressed
• 1 large egg, lightly beaten
• 1½ quarts Pork Ragù for a Crowd, heated to a gentle simmer
• 1½ tablespoons minced flat leaf parsley
• 2 tablespoons freshly grated Parmigiano Reggiano
• 2 tablespoons freshly grated Pecorino Romano
• 3 hard boiled eggs, peeled and coarsely chopped
• Freshly ground pepper
• Vegetable or olive oil (not Extra Virgin) for frying
• ¼ cup whole milk, heated to a simmer
• ¼ pound ground beef
• ¼ pound ground pork
• ¼ pound ground veal
• ½ teaspoon Kosher or sea salt
• ¾ pound (12 ounces) dry Rigatoni or Penne Rigate pasta

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