Warming and hearty, with hints of Italy!
Heat a large pot over medium high heat. When hot, add the olive oil, onion, and garlic. Sauté for 5-7 minutes, or until soft. Add the anchovy and red pepper flakes and cook for another 2 minutes.
Crumble in the ground beef, turn up the heat to high, and cook for 7-10 minutes, or until the meat is browned slightly and mostly cooked.
Place the canned tomatoes in a large mixing bowl, and with your hands, crush the tomatoes to break them up. Alternatively, you can puree with an immersion blender. Leave the tomatoes a little chunky.
Pour the crushed tomatoes into the pot. Bring to a bubble and reduce the heat to medium-low and allow to simmer for 20 minutes, stirring occasionally to avoid sticking.
When done, adjust seasoning with salt and pepper.
Preheat oven to 375*F/190*C.
While the sauce is simmering, use your rice cooker to cook the rice, or bring a large pot of salted water to a boil. Add in the rice and simmer for 8 minutes. Drain, rinse under cold water, and place in a large mixing bowl. Mix in the basil and the peas. Add in ½ the sauce and half the Mozzarella and Pecorino or Parmesan. Stir to combine. Adjust seasoning with salt and pepper.
Using a 9×13 baking dish, pour the remaining sauce into the base, followed by the rice mixture. Spread to even out. Top with the remaining cheese.
Place in the oven and bake for 30-40 minutes, or until bubbling and the cheese is melted and browned.
Remove from the oven and allow to rest for 15 minutes before serving.
The secret weapon ingredients int his recipe are the anchovies and the red pepper flakes, they elevate this simple dish to a whole other level of flavour!
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