How to make
In a pot of salted water, cook the bucatini according to the time indicated on the package. For this timbale recipe, bucatini pasta or thicker macaroni are better suited. Strain the pasta and drizzle it with olive oil.
Stir, so that it spreads on all of the pasta and to prevent it from sticking. Spread the sides of a bowl (mine is 18 cm in diameter) with cold butter. Start lining up the bucatini from the bottom to the top, by pressing them lightly against the walls to make them stick.
Refrigerate the bowl while you prepare the sauce. Dice the bacon. Heat a cup of olive oil in a pan and fry it, until it aquires a golden color. Add the chopped onion and garlic and the diluted with 1-2 tbsp. of water minced meat and fry for about 5 minutes.
Pour the red wine, wait for the alcohol to evaporate and pour a cup of warm water. Add the ground tomatoes, season with a bay leaf, a pinch of marjoram and a pinch of black pepper. Cover the pot and cook the sauce, until it remains in fat.
Finely chop the rest of the macaroni (you will have leftovers from layering it). Mix them with the sauce. Leave them to cool and then pour them into the bowl with the rolled up macaroni. Refrigerate the pasta dish again for 30-40 minutes. Pour the chilled bucatini timbale into a suitable plate, cut it and serve it!
Enjoy!
