in Italy

Rice ragout 'Sardinian style'

updated

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Ingredients for 4 servings:

  • 250 g minced meat, mixed
  • 1 onion(s)
  • 3 tbsp oil
  • 250 ml red wine
  • 500 g tomatoes from the can
  • 400 g rice
  • 750 ml vegetable broth or beef broth
  • 20 g butter
  • 50 g Parmesan
  • oregano
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick and tasty

Slice the onion and sauté in oil until translucent. Stir in the ground beef, season with salt and pepper, and deglaze with the red wine. Add the tomatoes and oregano, stir in the rice, pour in the broth (1:2 ratio), and bring to a boil. Cover the ragout and simmer for about 20-25 minutes. The ragout should have a light and moist consistency. Before serving, stir in the butter and sprinkle with grated cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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