About this recipe: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.
For the bolognese sauce
3 tablespoons extra virgin olive oil
1 shallot, finely chopped
1/2 carrot, finely chopped
500g beef mince
120ml white wine
2 (400g) tins Italian tomatoes, crushed or passata
salt, to taste
For the bake
500g Arborio rice
1 egg, lightly beaten
200g grated Pecorino cheese
200g fresh mozzarella, chopped
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Heat 3 tablespoons olive oil in a large saucepan over medium-low heat; cook chopped shallot and carrot until soft, about 2 or 3 minutes. Add beef mince in batches; 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.
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 C / Gas 4.
Toss the rice with beaten egg; stir into bolognese sauce. Add chopped mozzarella and 2/3 of the grated Pecorino cheese. Transfer into a baking dish; 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)!