1 h and 40 minutes

Carnaroli rice, 17,6oz
Tomato puree, 23,6 fl oz
Minced meat, 17,6 oz
Bechamel sauce, 13,5 fl oz
Onion, 1
Grated Parmigiano Reggiano, 5,3 oz
Fontina cheese, 5,3 oz
Red wine, to taste
Extra virgin olive oil, to taste
Salt, to taste
Pepper, to taste


Cook rice in boiling water, add salt at half cooking.
In a pot, stew finely chopped onion. Brown well minced meat then simmer it with red wine. Add tomato puree and cook for about 40 minutes. Season to taste.
In a bowl, mix rice, ragu, Fontina cheese, grated Parmigiano Reggiano (keep 2 tablespoons) and bechamel sauce.
Stuff a baking pan with rice and finish with some tablespoons of ragu you put aside and generous cheese.
Bake at 356°F for about 40 minutes, on static (conventional) mode.