Tomato Sauce Rice Bake, with Pea and sausage Ragù and Grana Padano
Difficulty  Medium
|
Preparation  80 min
|
Servings for  6 people
|
Lactose Free
Ingredienti
450 g Carnaroli rice
200 g frozen peas
150 g Grana Padano
700 g tomato purée
200 g minced beef
200 g sausage
1 L vegetable stock
Extra virgin olive oil
1 onion
Breadcrumbs
Butter
Extra virgin olive oil
Salt & pepper
Preparazione
Sweat the finely chopped onion in a non-stick pan with a drizzle of olive oil, add the chopped sausage and the minced meat and leave to brown for a few minutes. Add the peas, season with salt and pepper and cook for 10 minutes. Before removing from the heat, add half of the finely grated Grana Padano and mix well.
In a casserole, heat a drizzle of olive oil, add the rice and toast for a few minutes; add the tomato purée and cook for 13-15 minutes stirring and adding a few ladles of boiling stock. Before removing from the heat, add the rest of the finely grated Grana Padano.
Butter a ring baking tin and line it with breadcrumbs; cover the bottom of the tin with the cool rice and make a well so as to fill it with the peas, meat and Grana Padano sauce. Cover with the remaining rice, and seal well.
Bake in a preheated oven at 180 °C for 35-40 minutes.
Leave to cool before turning it out on a serving dish.
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