Risotto Bolognase

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.

 

Risotto Bolognaise

Arborio rice is simmered until tender in a lovely meat and tomato sauce in this delicious risotto.

1 onion, peeled and quartered
1 carrot, peeled and halved
1 celery stalk, halved
1 clove garlic, peeled
handful fresh parsley
6 rashers bacon
4 anchovy fillets
3 tbs. butter, plus 1 tbs. extra
1/2 tsp. regular olive oil
8 oz. ground beef
1/2 cup Marsala
1 x 14 oz. can diced tomatoes
1 tbs. tomato paste
2 tbs. whole milk
2 quarts veal or beef stock
2 bay leaves
2 1/2 cups risotto rice
1/3 cup grated Parmesan cheese, plus extra to serve

Heat the oven to 300°F. Put the onion, carrot, celery, garlic, parsley, bacon and anchovies into a food processor and whiz to a fine mash.

Heat 3 tbs. of   butter with the oil in a deep Dutch oven with a tight fitting lid. Tip the contents of the food processor in and cook 5 minutes to soften. Add the meat and brown, breaking it up as you go with a wooden spoon. Add the Marsala, tomatoes, tomato paste, milk, 2 cups of stock and bay leaves. Bring to a boil, clamp on the lid and bake for 1 hour.

Once the sauce is out of the oven, fish out the bay leaves, then put on a low burner . Heat the remaining stock. Stir the rice into the sauce. Stir in a ladleful of stock until it is absorbed. Repeat this process until the rice is tender. It should take 18-20 minutes.

Stir in the cheese and serve with a little more sprinkled on top.

Serves 6-8