Modern Timbale of Macaroni

Ingredients

• 1 tablespoon Ham fat (Rendered ham fat or substitute with butter or olive oil)
• 0.5 small Onion (Finely chopped)
• 1 stalk Celery stalk (Finely chopped)
• 1 tablespoon Fresh parsley (Finely chopped)
• 0.25 small Carrot (Finely chopped)
• 4 ounces Mushrooms (Chopped)
• 2 tablespoons Tomato paste
• 5 tablespoons Hot water
• 0.5 pound Macaroni
• 1 teaspoon Salt (Or to taste)
• 2 tablespoons Parmesan cheese (Grated)
• 2 tablespoons Butter (Divided)
• 0.25 cup Bread crumbs
• 0.5 cup Cooked meat (optional) (Diced ham, chicken, or beef)
• 1 large Hard-boiled egg (optional) (Cut into quarters)

Instructions

1. 1Finely chop the ham fat, onion, celery, parsley, and carrot.
2. 2Put the chopped vegetables and ham fat into a saucepan over medium heat. Fry until the vegetables are softened, about 5 minutes. Add the chopped mushrooms and cook for another 5 minutes.
3. 3Add the tomato paste to the saucepan, then thin it with the hot water. Alternatively, use tomato sauce directly. Cook for 5 minutes, stirring occasionally. Remove the mushrooms from the sauce and set aside.
4. 4Boil the macaroni in salted water for 15 minutes, or until al dente. Drain well.
5. 5Add the tomato sauce to the drained macaroni. Stir in the grated Parmesan cheese and 1 tablespoon of butter.
6. 6Preheat oven to 350°F (175°C). Butter a baking dish or mold well. Sprinkle bread crumbs evenly over the bottom and sides of the dish. Pour half of the macaroni mixture into the dish. Place a layer of the reserved mushrooms over the macaroni. If using, add the cooked meat and hard-boiled egg pieces. Top with the remaining macaroni mixture. Sprinkle another thin layer of bread crumbs over the top.
7. 7Bake in the preheated oven for 30 minutes, or until the top is golden brown and the timbale is heated through.
8. 8Let the timbale cool slightly before inverting it onto a serving plate. Serve warm.