This is called 'Riso al forno con il ragù' in Italian. It's a simpler version of a classic dish and is sure to compete with your favourite lasagne or pasta bake! It could become a new family favourite. You need to make sure you have plenty of sauce since the rice absorbs a lot of liquid as it bakes.
3 tablespoons extra virgin olive oil
1 shallot, finely diced
1/2 carrot, finely diced
500g beef mince
salt, to taste
120ml white wine
2 (400g) tins Italian tomatoes, crushed or passata
500g Arborio rice
1 egg, lightly beaten
200g grated Pecorino cheese
200g fresh mozzarella, diced
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Directions Preparation:1hour › Cook:30min › Extra time:10min › Ready in:1hour40min
Bolognese Sauce: Heat olive oil in a large saucepan over medium-low heat then cook the shallot and carrot until soft, about 2 or 3 minutes. Add beef mince in batches then season with salt and cook, stirring often, until well browned, about 10 minutes.
Stir in wine and tomatoes. Reduce heat, cover and simmer the sauce for 1 hour. Taste, adjust seasoning, remove from heat and set aside.
Bake: While the sauce is cooking, cook the rice in abundant salty water for half the cooking time, about 8 minutes. Drain and pass quickly under cold water to stop the cooking process. Transfer to a bowl and allow to cool to room temperature.
Preheat oven to 180 degrees C.
Toss the rice with beaten egg then stir into the bolognese sauce. Add mozzarella and 2/3 of the grated Pecorino cheese. Transfer into a baking dish then top with remaining Pecorino cheese.
Bake in preheated oven for 20-30 minutes or until the rice is cooked. Grill for the last 3-5 minutes if the top hasn't browned.
Remove from oven, cover with foil and let stand for 10 minutes before serving.
This dish is a simpler version of Sartù, which is a traditional Neapolitan dish that also has boiled eggs and salami (in case you are interested in trying it next)!