Rice Timbale with Meat Sauce

• 1 2/3 cups Carnaroli rice (320 g)
• 2 cups beef broth (500 ml)
• 3 1/2 tablespoons butter (50 g)
• 1 cup grated Parmigiano Reggiano (100 g)
• 14 oz mozzarella, sliced or cubed (400 g)
• Breadcrumbs, as needed
• Salt, to taste
• Black pepper, to taste

• 14 oz ground beef (400 g)
• 1 onion
• 1 carrot
• 1 celery stalk
• 14 oz canned peeled tomatoes (400 g)
• 3/4 cup dry white wine (200 ml)
• Extra virgin olive oil, as needed
• Salt, to taste
• Black pepper, to taste

Clean the onion, carrot, and celery, then finely chop them. In a saucepan, heat a drizzle of olive oil, add the ground beef, and brown it for a few minutes. Add the chopped vegetables and cook for 5 minutes. Deglaze with the white wine and let it fully evaporate. Crush the peeled tomatoes with a fork, add them to the mixture, season with salt and pepper, and cook on low heat for about 40 minutes, stirring occasionally.

Place the rice in a pot with a pinch of salt and toast it dry for a couple of minutes. Add the hot broth gradually and cook for about 10 minutes, stirring occasionally.

Cut the mozzarella into slices or cubes and let it drain well. Butter a baking dish and sprinkle the bottom with breadcrumbs.

When the rice is ready, mix it with the ragù. Spread a first layer of the rice mixture in the baking dish, then add some mozzarella and grated Parmesan. Continue layering until all ingredients are used. Finish with a sprinkle of Parmigiano and a little breadcrumbs on top.

Bake in a preheated convection oven at 350°F (180°C) for about 40 minutes, until the surface is golden brown. Let the timbale rest for a few minutes before serving.