Timballo

Chop the onion, carrots, celery & garlic as finely as possible.

Cut the lamb into coarse pieces. Braise in a generous splash of olive oil. Season the meat with pepper and salt.

Remove the lamb shoulder from the pan, add a little extra olive oil to the pan if needed, and sauté the chopped vegetables in it. As soon as they are translucent, add some tomato concentrate and cook briefly.

Reduce the braised vegetables with the red wine and let it cook down sufficiently.

Add both the peeled tomatoes and the passata, stir, and then return the pieces of meat to the sauce along with a bouquet garni. Let the mixture simmer for about two hours over low heat until the meat falls apart easily.

Remove the bouquet garni from the sauce, season to taste with pepper, salt & a tablespoon of sugar. Pull the pieces of lamb apart a bit with two forks if necessary. Add the frozen peas and let simmer for another 5 minutes.

Cook the pasta in salted water for 2 minutes less than indicated on the package. Drain and add to the sauce.

Cut the mozzarella into small cubes and add them to the pasta along with the Grana Padano and breadcrumbs. Set aside a little Grana Padano and breadcrumbs for garnish.

Spoon the pasta into a large springform pan and press down firmly. Finish the top with the remaining Grana Padano and breadcrumbs.

Place in a preheated oven at 200 degrees for 30 minutes.