My timpano was a delicious success, even Mario did NOT have his recipes tested (Mario - if you're reading this, I love you but you MUST test your recipes, and I'll volunteer if you want my help).
After I adjusted the pastry recipe (added more liquid, used my processor), adjusted the ragu recipe (used my own tomato sauce recipe, added more grated cheese), adjusted the beciamella recipe (added more cheese and nutmeg), substituted acini di pepe for tube pasta, changed the overall cooking times and temps, and used a glass bowl, it was a beautiful thing: golden brown crust with densely-packed tiny balls layered white/red.
My question (especially to Den, alkapal, and Will): Everyone liked the clumps of sweet sausage I left in the ragu, but is there a way to make my ground pork clump the same way? It either pattified or disintegrated. TIA!