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NEAPOLITAN RAGU
1 1/2 pounds boneless pork butt, in 1 piece
Salt, pepper
2 tablespoons finely minced parsley
1 pound onions, quartered
2 cloves garlic
2 ounces chopped pancetta
1/4 cup olive oil
2 1/2 cups dry red wine
1 (6-ounce) can tomato paste
1 cup tomato puree
Water
1/2 pound Italian sausage, crumbled

PASTRY CRUST

3 1/3 cups flour
1/2 cup sugar
1 cup butter
5 egg yolks
1 1/2 teaspoons salt

PEAS AND MEATBALLS

1/2 ounce dried mushrooms
Water
1/2 pound ground beef
1 egg
1/4 cup grated Parmigiano-Reggiano
1 sprig parsley, minced
Salt
Freshly ground black pepper
1/2 cup dried bread crumbs
1 tablespoon butter
1 chicken liver
1 chicken heart
2 ounces sliced pancetta
1/3 cup minced onion
1/2 cup dry white wine
2 tablespoons tomato paste
1/2 pound small green peas

ASSEMBLY
2 boneless pigeon breasts or 2 boneless chicken thighs
Salt, pepper
2 tablespoons butter
2 tablespoons finely chopped onion
1/2 cup dry white wine
1 pound perciatelli or bucatini
3/4 cup Parmigiano-Reggiano
1/2 pound mozzarella, cut in strips
2 hard-boiled eggs, chopped

NEAPOLITAN RAGU
Season pork all over with salt and pepper to taste and parsley. In meat
grinder or food processor, chop together onions, garlic and pancetta.
Cook pork, ground pancetta mixture and olive oil in large
casserole,preferably earthenware, covered over very low heat, turning meat
only once, until onions begin to color, about 1 hour. Add red wine and
cook, stirring occasionally. After about 2 hours, onions will be
well-browned and most liquid will be evaporated.

Raise heat to medium, add 2 to 3 tablespoons tomato paste and cook,
stirring constantly, until tomato paste mixes in and becomes dark
brown.Repeat, using 2 to 3 tablespoons at a time, until all tomato paste
is used. Add tomato puree and 1/4 cup water, lower heat, cover and cook
another 2 hours, adding water from time to time to keep sauce from drying
out.

When pork is tender enough that meat fork slides in easily, remove from
sauce and set aside. Add sausage and continue cooking sauce 1 hour
more.Sauce should be "dark, unctuous, shiny and thick."

PASTRY CRUST
Combine flour and sugar in large mixing bowl and cut in butter. Beat egg
yolks and salt until light and add, little at time, until flour mixture
just holds together. Divide in 2 parts, 1 slightly smaller than other.
Gather both into balls, flatten into discs, wrap tightly and refrigerate 1
hour.

PEAS AND MEATBALLS
In small bowl, cover mushrooms with hot water. Set aside 1 hour. In large
bowl, combine ground beef, egg, Parmigiano-Reggiano, parsley, salt and
pepper to taste and bread crumbs. Form into walnut-sized meatballs.
Melt butter in small skillet over medium-high heat and briefly fry chicken
liver and heart just until cooked through, about 5 minutes. Remove and
reserve.

In large saute pan, cook pancetta and minced onion over low heat until
soft, about 10 minutes, then add white wine. Cook until wine evaporates.
After 10 minutes, add mushrooms and soaking liquid, tomato paste, cooked
chicken liver and heart and meatballs. Simmer for 10 minutes, then set
aside to cool.When cool, add peas.

ASSEMBLY
Season pigeon breasts with salt and pepper to taste and fry in butter on
both sides until brown, 3 to 5 minutes. Add finely chopped onion and white
wine and cook, covered, until wine evaporates. Cool breasts and cut into
pieces. Roll out larger pastry ball into large circle and place in 9-inch
springform pan. Gently push into corners to cover bottom and sides of pan
and leave remainder draped outside.

Cook perciatelli in rapidly boiling water until just tender. Dress with 1
cup ragu and 1/4 cup grated Parmigiano-Reggiano. Spread half of
perciatelli over bottom of pan. Scatter pieces of pigeon breast over, then
peas, meat mixture, then mozzarella, then hard-boiled eggs. Cover with 2
cups ragu and 1/4 cup Parmigiano-Reggiano, then another layer of sauced
perciatelli. Finally, cover everything with remaining 1 cup ragu and
remaining Parmigiano-Reggiano.

Roll out smaller pastry ball and drape over top of pie. Trim to fit just
inside of pan and fold excess from bottom crust over top. Crimp to seal,
making sure edges are inside of springform rim.

Bake at 400 degrees until brown and firm, about 45 minutes. Set aside to
cool for 10 minutes before unmolding and serving.
Makes 10 to 12 servings.

Each of 12 servings contains about: 824 calories; 926 mg sodium; 307 mg
cholesterol; 54 grams fat; 49 grams carbohydrates; 27 grams protein; 1.10
grams fiber.

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