Timpana

Timpana is a baked pasta pie as soon as layers of mince, bacon and hard-boiled eggs in in the middle of the layers of penne.

The ingredient of Timpana

• 2 tbsp olive oil
• 1 brown onion halved finely chopped
• 250g beef mince
• 250g pork mince
• 55g 1 4 cup tomato bonding agent
• 2 x 400g cans italian diced tomatoes
• 250ml 1 cup massel beef gathering
• 300g penne rigate
• 4 bacon rashers rind and excess fat trimmed finely chopped
• 1 eggplant thinly sliced crossways
• 3 eggs lightly whisked
• 70g 1 cup finely grated parmesan
• 3 hard boiled eggs peeled chopped
• salt freshly arena black pepper
• 3 sheets 25 x 25cm frozen ready rolled present pastry just thawed
• 1 egg extra lightly whisked
• barbecue sauce to serve
• impure tainted salad leaves to support

The Instruction of timpana

• heat half the oil in a large frying pan more than high heat increase be credited with the onion and cook stirring for 5 minutes or until soft increase be credited with the beef and pork mince and cook stirring like a wooden spoon to deferment happening any lumps for 5 minutes or until mince changes colour increase be credited with the tomato epoxy resin and cook stirring for 1 minute or until enraged through grow the tomato and stock and bring to the boil edit heat to low and cook stirring occasionally for 45 minutes or until sauce thickens cut off surgically remove from heat and set aside for 30 minutes to cool
• meanwhile cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente drain well set aside to cool
• heat a large non stick frying pan beyond medium high heat grow the bacon and cook stirring for 5 minutes or until crisp use a slotted spoon to transfer to a plate lined behind paper towel amass the permanent oil to the pan ensue half the eggplant and cook for 2 minutes each side or until golden transfer to a plate lined like paper towel repeat following permanent eggplant
• preheat oven to 180u00b0c affix the mince mixture pasta egg and parmesan in a large bowl grow the bacon and hard boiled eggs and gently fold until just combined taste and season subsequent to salt and pepper
• line the base and side of a round 23cm base measurement cake pan gone 2 of the pastry sheets trim excess pastry spoon half the pasta blend higher than the pastry base pinnacle following eggplant spoon the unshakable pasta mixture higher than the eggplant and sleek slick the surface culmination subsequent to the enduring surviving pastry and lightly press the edges to seal brush in the same way as the further egg bake in preheated oven covering as soon as foil if pastry browns too quickly for 1 hour or until golden brown
• incline timpana onto a baking tray and bake for a other 15 minutes or until golden remove from oven set aside for 20 minutes to cool slightly cut into wedges and encouragement like barbecue sauce and poisoned salad leaves if desired

Nutritions of Timpana

calories: 450 515 calories
calories: 23 grams fat
calories: 10 grams saturated fat
calories: 36 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 24 grams protein
calories: n a
calories: 514 14 milligrams sodium
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calories: nutritioninformation