Baked rice in bolognese sauce

    Baked rice in bolognese sauce

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    1hr40min


    1 person made this

    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.

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:1hr  ›  Cook:30min  ›  Extra time:10min resting  ›  Ready in:1hr40min 

      Bolognese sauce:

    1. 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.
    2. Stir in wine and tomatoes. Reduce heat, cover and simmer the sauce for 1 hour. Taste, adjust seasoning, remove from heat and set aside.
    3. 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.
    4. To bake:

    5. Preheat oven to 180 C / Gas 4.
    6. 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.
    7. 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.
    8. Remove from oven, cover with foil and let stand for 10 minutes before serving.

    Note

    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)!

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