Timbale of rice and meat

In a saucepan, fry the sliced onion with 3 tablespoons of olive oil for 2-3 minutes on moderate heat; Add the meat and Brown it in the sauce for 5-6 minutes, add the red wine and raise the heat to promote evaporation.

Add the chopped tomatoes, the basil leaves, salt and ground pepper and a generous; cover the Pan, lower the heat to low and continue cooking for about 2 hours, turning from time to time the piece of meat.

Spent the time indicated, remove the meat from the fire and finely chop finely; rimettetene half in saucepan with cooking and put the rest into a bowl.

Add beaten egg, half grated grana and two tablespoons of breadcrumbs; stir ingredients with great care in order to obtain a homogeneous compound.

then, with your hands wet, made from this many small meatballs, slightly smaller than a walnut; Let them FRY in a pan with plenty of hot olive oil for 3-4 minutes on moderate heat; as they will be browned, drain the meatballs and put them on a paper towel to remove excess grease.

Boil the rice in a saucepan with salted boiling water for 15 minutes, so that it remains very al dente; drain well, place it in a bowl and season with half of the prepared sauce.

Grease a mould with a capacity of at least 2 litres with a knob of butter and sprinkle with the remaining breadcrumbs; place at the bottom of the mold with a layer of rice and put some polpettina, some slices of mozzarella cheese, one tablespoon of parmesan and two of meat sauce; cover the filling with another layer of rice and continue in the same way until you run out of ingredients.

Dress the timbale with a spoonful of raw oil and pass in the oven already warm (200 degrees) for 15-20 minutes, just enough to melt mozzarella and a light golden crust forms on the surface.

Let rest for 10 minutes before serving.