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An elaborate baked pasta dome enclosed in pastry is Italian celebratory cooking at its grandest. This protein-rich mediterranean showpiece feeds the whole family and freezes beautifully.
Make the pastry: In a bowl, cut the unsalted butter into the flour with a pinch of salt until the mixture resembles coarse crumbs. Add 2 large eggs and enough cold water to form a dough. Wrap and chill for 30 minutes.
Prepare the sauce: Heat olive oil over medium heat in a large skillet. Sauté diced onion until translucent, then add minced garlic, stirring for 1 minute before adding ground beef and pork. Sauté the meat until browned, breaking up clumps, then stir in crushed tomatoes, basil, 1 tsp salt, and black pepper. Simmer gently for 25 minutes.
Cook the pasta: Boil pasta in well-salted water until just shy of al dente (about 2 minutes less than package), then drain and toss with half the prepared sauce.
Prepare the filling: Slice the hard-boiled eggs and mozzarella. In a large bowl, combine sauced pasta, peas, sliced eggs, mozzarella, and provolone.
Assemble the timballo: Roll out the chilled pastry to line a 9-inch ovenproof bowl, leaving some overhang. Layer half of the pasta mixture in, spoon on some remaining sauce, then repeat. Fold over pastry edges and seal with the final beaten egg as wash.
Bake: Preheat oven to 375°F (190°C). Place the assembled timballo on a baking sheet. Brush with egg wash, pierce the top to vent steam, and bake for 60 minutes until deeply golden. Cool for 20 minutes before unmolding and slicing.
