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About the Recipe
Spaghetti and minced meat are a great pairing, as we all know from the delicious spaghetti Bolognese. The timbale of pasta sees these two ingredients united in a more creative and very inviting-looking version!
Timbale - (French: [tɛ̃bal]) derived from the French word for "kettledrum", also known as timballo. A creamy mixture (as of meat or vegetables) baked in a mold also : the mold in which it is baked.
Ingredients
Meat
500 g of ground meat
1 teaspoon of thyme
1 teaspoon of rosemary
1 teaspoon of chili powder
2 teaspoons of oregano
2 teaspoons of paprika powder
salt
pepper
Pasta
300 g of spaghetti
2 cloves of garlic
1 diced onion
1 green pepper
1 yellow pepper
1 1/2 cup of red wine
2 1/2 cups of tomato sauce
2 teaspoons of olive oil
Preparation
Season the minced meat with thyme, rosemary, chilli powder, oregano, paprika powder, salt and pepper and mix everything together.
Divide the minced meat and spaghetti into 4 portions. Wrap the minced meatballs around the raw spaghetti
Cut the onions, garlic and chillies. Put the olive oil in a large pan and brown the spaghetti with the minced meatballs. Add the vegetables and garlic, deglaze with the red wine and pour the tomato puree. Add the mozzarella and bake for 30 minutes at 350 ° F in a convection oven.
In this timbale of pasta instead of peppers you can also use zucchini and carrots!
