Pasta, Old-Fashioned Style, to Cover: Pasta al'Antica Per Timpano

INGREDIENTS

• 1 onion, finely chopped
• Pasta Frolla, recipe follows
• 1/2 teaspoon salt
• 1/2 medium carrot, finely shredded
• 1/2 pound beef chuck, cut into chunks
• 2 1/2 cups basic tomato sauce, recipe follows
• 3 cups milk
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• 1/2 pound veal, cut into chunks
• 3 eggs, beaten
• 1/2 pound sweet Italian sausages
• Ragu Napoletano (Neapolitan Meat Sauce), recipe follows
• 4 tablespoons extra-virgin olive oil
• 1 1/2 cups toasted bread crumbs
• 3 cloves garlic, minced
• Besciamella, recipe follows
• 1 1/4 pounds ground beef, preferably chuck
• 3/4 cup pecorino, grated
• 3/4 cup red wine
• 1/2 cup butter
• 1/4 cup extra virgin olive oil
• 2 pounds rigatoni or ziti pasta
• 2 tablespoons extra virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 tablespoons flour
• 4 garlic cloves, peeled and thinly sliced
• 1/2 pound prosciutto crudo, 1/4-inch dice
• 3 cups day-old bread, cut into 1-inch cubes
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 6 ounces lard
• 2 (28-ounce) cans peeled San Marzano tomatoes and juices, passed through a food mill
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 2 1/2 cups flour
• 1/4 cup pine nuts, toasted for 2 minutes in a 400 degree oven
• Several gratings nutmeg
• A little ice water
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• Salt, to taste
• Neapolitan Meatballs, recipe follows
• Pinch hot chile flakes
• 2 teaspoons salt
• 2 cups freshly grated Parmigiano-Reggiano
• 5 tablespoons butter
• 4 egg yolks
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon pepper