Timbale Of Rice And Meat

Preparation:

Preparation: Fry the sliced onion in a saucepan with 3 tablespoons of olive oil for 2-3 minutes over moderate heat; add the meat and brown it in the pan for 5-6 minutes, pour over the red wine and raise the heat to help it evaporate. Add the chopped tomatoes, the bunch of basil, the necessary salt and a generous grind of pepper; cover the pan, reduce the heat to a minimum and continue cooking for about 2 hours, turning the piece of meat from time to time. After the indicated time, remove the meat from the heat and chop it finely; put half back in the saucepan with the cooking juices and place the rest in a bowl. Add a beaten egg, half the grated parmesan and two tablespoons of breadcrumbs; mix the ingredients very carefully in order to obtain a homogeneous mixture; then, with moistened hands, make many small meatballs from it, slightly smaller than a walnut; fry them in a pan with plenty of hot olive oil for 3-4 minutes at moderate heat; as they are browned, drain the meatballs and pass them on a sheet of absorbent paper to remove the excess oil. Boil the rice in a pot with plenty of boiling salted water for a maximum of 15 minutes, so that it remains al dente; drain it well, place it in a bowl and dress it with half of the prepared sauce. Grease a mold with a capacity of at least 2 liters with a knob of butter and sprinkle it with the rest of the breadcrumbs; arrange a layer of rice on the bottom of the mold and on top of this place a few meatballs, a few slices of mozzarella, a spoonful of parmesan cheese and two of ragù; cover the filling with another layer of rice and continue in the same way until you have run out of ingredients. Season the timbale with a few spoonfuls of raw oil and put it in a preheated oven (200 degrees) for 15-20 minutes, just enough to melt the mozzarella and form a light golden crust on the surface. Let the preparation rest for about ten minutes before serving.