Preheat the oven to 400 degrees F.
In a 12-inch
saucepan over medium-high heat, heat 3 tablespoons olive oil until hot but not smoking. Add the tomatoes and their juices and stir to combine. Season, to taste, with salt and pepper. Add 1 cup of water, bring to a boil, and lower the heat so that the sauce
simmer gently. Let the sauce simmer for 30 minutes.
Meanwhile, roughly
chop the reconstituted
porcini mushrooms. Once the
tomato sauce has simmered 30 minutes, add the porcinis to the sauce and continue simmering for another 15 minutes.
Saute
liver, sausage, and
pancetta until browned. Add the tomato sauce with the porcinis and season, to taste, with salt and pepper. Let the sauce simmer 15 minutes more.
In a 12-inch saute pan over medium high heat, heat 1 tablespoon olive oil until hot but not smoking. Add the rice and toast slightly, until golden brown, about 2 minutes, making sure to turn the rice to toast all sides. Add the
chicken stock and cook until the rice is tender but still
al dente.
Remove the rice from the heat and use a wooden spoon to stir in the grated Parmigiano and parsley. Add the eggs and stir until they are well-mixed throughout the rice. Using a
spatula, spread the rice out on a baking sheet or serving platter to cool to room temperature.
Lightly oil the sides and base of a 4-quart metal mixing bowl or similarly sized round pan with high sides (e.g., a springform pan with 3-inch sides).
Dust the bowl, base and sides, with half of the bread crumbs, shaking out any excess. Spoon 1/4 the rice into the bowl to form an even layer, about 3/4-inch thick. Carefully ladle the meat ragu over the rice. Use the remaining rice to form a second layer over the meat
ragu. Save any extra rice (you don't want the layer to be more than 3/4-inch thick) for a future use. Top the rice with remaining bread crumbs.
Place the
timballo in the oven and bake until the bread crumbs form a deep, golden brown
crust on the top, about 1 hour. If the bread crumbs begin to darken too quickly, cover the top of the bowl with tin foil and return to the oven for the remainder of the cooking time.
Remove from the oven and invert the timballo onto a large serving platter without removing the bowl. Let the timbal rest 10 minutes, then knock with your knuckles top release the bowl, or unclasp the
