Rice timbales with bolognese sauce are a single course which everyone likes, even kids. My daughter called them “squashed arancini”, and she was right: in them, you will find the rice, the bolognaise sauce, the crunchy crust…but they are cooked in the oven and they do not need to be moulded by hand one by one, so they are easier and quicker to prepare.
I have already prepared rice timbales with mushrooms, really delicious, and I started thinking to prepare them with a classic bolognese sauce: my guests ate even the crumbs!

Bolognese sauce rice timbales

Bolognese sauce rice timbales

Ingredients for 6 people:
600 gr rice
1/2 onion
½ glass white wine
100 ml cooking cream

Extra Virgin Oil of Olive
Salt, pepper
300 gr pork minced
300 gr veal minced
1/2 onion
300 ml tomato sauce
1/2 glass red wine
Extra Virgin Oil of Olive
Salt, pepper
150 gr mozzarella cheese
100 ml tomato sauce
Bread crumbs
50 gr butter

To prepare the bolognese sauce:
Finely chop the onion and brown it with Extra Virgin Oil of Olive.
Add the minced meat and cook at medium heat.
Add the wine.
Add the tomato sauce, lower the heat, season with salt and pepper and cook for 30 minutes, stirring often.
Cooling apart.
Finely chop the onion and brown it with Extra Virgin Oil of Olive in a pot.
Add the rice and toast it for some minutes.
Add the white wine.
Add the saffron, stir to combine.
Add 2 ladles of water and cook at medium heat, seasoning with salt and pepper.
Add more water whenever the rice needs it.
When the rice is cooked, turn the stove off and add the cream and the parmesan. Stir to combine.
Prepare little baking dishes by putting some baking paper on them and pour half part of the rice in their base.
Add in order: bolognaise sauce, mozzarella cheese, rice again.
On each baking dish, put 3-4 tablespoon of tomatoes sauce, a pinch of breadcrumbs and little flakes of butter.
Cook for 15-20 minutes at 200°.

Bolognese sauce rice timbales

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