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    Tomato Sauce Rice Bake, with Pea and sausage Ragù and Grana Padano

    Group 393Medium
    Group 3826 people
    T480 min

    Lactose Free


    • 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


    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    Bake in a preheated oven at 180 °C for 35-40 minutes.
    Leave to cool before turning it out on a serving dish.