Timballo Genovese Timpano

Ingredients

• Sauce & Meatballs:
• 10 basil leaves
• 1/2 cup (120 milliliters) extra-virgin olive oil
• 2 garlic cloves, peeled and lightly smashed
• 1/2 pound (227 grams) ground chuck beef (85% lean)
• 1/2 pound (227 grams) ground pork
• 1/2 pound (227 grams) ground veal
• 1 cup breadcrumbs, preferably Italian-seasoned
• 1 cup (100 grams) grated Pecorino Romano
• 1/2 cup (120 milliliters) whole milk
• 2 large eggs, beaten to blend
• 1 tablespoon chopped parsley
• 2 tablespoons coarse salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 2 (28-ounce) cans crushed tomatoes
• 2 tablespoons tomato paste
• 3 sweet Italian sausages
• Pate Brisee & Assembly:
• 3 cups (360 grams) all-purpose flour, plus more for the surface
• 1 cup (2 sticks) unsalted butter, cold and cut into pieces
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 2 tablespoons cold water
• 2 pounds ziti or ziti rigate, cooked for half of the time according to the package directions
• 4 hard-boiled eggs, thinly sliced
• 1 pound grated Pecorino Romano, plus more for serving
• 1 pound shredded mozzarella

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