Rich, meaty bolognase sauce is a natural fit for this creamy and delicious risotto.
1 onion, peeled and quartered
1 carrot, peeled and halved
1 celery stalk, halved
1 garlic clove, peeled
handful fresh parsley
6 slices bacon
4 anchovy fillets
3 tbs. butter, plus 1 extra, to serve
1/2 tsp. olive oil
1/2 lb. ground beef
1/2 cup Marsala
14 oz. tin chopped tomatoes
1 tbs. tomato paste
2 tbs. whole milk
8 cups veal stock
2 bay leaves
2 1/2 cups risotto rice
1/2 cup grated Parmesan cheese, plus extra, to serve
Heat the oven to 300°F. Put the onion, carrot, celery, garlic, parsley, bacon and anchovies in a food processor and blitz to a paste.
Heat the 3 tbs. butter and oil in a heavy Dutch oven and cook the paste for 5 minutes, or until softened. Add the meat and cook until brown. Add the Marsala. Process the tomatoes until smooth and pour in along with the tomato paste, milk and bay leaves. Add 2 cups of the stock, clamp on a lid and put in the oven for 1 hour.
Remove from the oven and discard to bay leaves. Heat the remaining stock to a simmer in a saucepan.
Stir the rice into the sauce. Add a ladleful of the stock and stir until it is absorbed. Repeat with the remaining stock until the rice is tender. This should take about 18 minutes.
Remove from the heat and stir in the cheese and remaining butter. Serve sprinkled with more cheese.