serves 6-8<\/p>\n
\n\t\t\t\t\t\t2 tbsp olive oil
\n\t\t\t\t\t\t200 g ground lean beef
\n\t\t\t\t\t\t30 g bacon or any sausage with spices
\n\t\t\t\t\t\t1 tbsp chopped onion
\n\t\t\t\t\t\t100 g chopped fresh mushrooms
\n\t\t\t\t\t\t1\/2 cup dry white wine
\n\t\t\t\t\t\t1 cup peas
\n\t\t\t\t\t\t salt and pepper<\/p>\n
\t\t\t\t\t\t3 cups beef broth
\n\t\t\t\t\t\t2 cups crushed tomatoes
\n\t\t\t\t\t\t1 tbsp olive oil
\n\t\t\t\t\t\t400 g rice
\n\t\t\t\t\t\t1\/4 cup chopped parsley
\n\t\t\t\t\t\t75 g grated cheese, preferably parmesan
\n\t\t\t\t\t\t2 tbsp margarine<\/p>\n
\t\t\t\t\t\t1\/2 cup ragu prepared
\n\t\t\t\t\t\t1-2 cups 10 minute tomato sauce*
\n\t\t\t\t\t\t2 sprigs fresh basil or pinch of dried basil
\n\t\t\t\t\t\t2-3 drops of garlic juice or pinch of garlic salt (optional)\n\t\t\t\t\t\t<\/p>\n
For the ragu
\n\t\t\t\t\t\tIn 2 tablespoons of olive oil lightly brown the meats and onion, stir in the mushrooms.
\n\t\t\t\t\t\tAdd the wine and tomato paste, the peas, salt and pepper to taste, and allow the ragu to simmer while the rice is being prepared. (or the ragu may be prepared ahead of time and reheated before joining it with the rice).
\n\t\t\t\t\t\tFor the rice and sauce
\n\t\t\t\t\t\tIn a heavy kettle bring to a boil the bouillon or stock and tomato sauce, add 1 tablespoon of olive and rice, and cook with moderate heat, covered, for 15 minutes, adding a little water or removing the cover toward the end to assure enough liquid with none remaining when the rice is done. When done, it should be tender (al dente) but not in the least mushy.
\n\t\t\t\t\t\tAllow the rice to cool for a few minutes, then stir into it the parsley and about half the grated cheese.
\n\t\t\t\t\t\tUse the margarine to grease a round mold and put into this about three quarters of the rice, making a hollow to receive the ragu. Add the ragu, except for about \u00bd cup reserved for the final sauce to be served at the table, cover with the rest of the rice, and sprinkle the top with the rest of the grated cheese.
\n\t\t\t\t\t\tCover the mold, bake at moderate heat (175\u00baC) for about an hour, and remove from the heat about 10 minutes before unmolding the ragu on a large plate.
\n\t\t\t\t\t\tHeat the \u00bd cup of reserved ragu with 1 or 2 cups of tomato sauce, add the basil, and serve this sauce separately at the table. If desired, 2 or 3 drops of garlic juice or a pinch of garlic salt may be added to this final sauce.\n\t\t\t\t\t\t<\/p>\n