Pork and veal mince doria

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How to make Pork and veal mince doria

  • Yield : 6
  • Prep Time : 0:20
  • Cook Time : 1:00
  • Total Time : 1:20

Ingredients

  • 325g (1 1/2 cups) short-grain rice, rinsed
  • 65g butter
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g pork and veal mince
  • 125ml (1/2 cup) red wine or white wine
  • 375ml (1 1/2 cups) passata
  • 2 tablespoons light soy sauce
  • 3 dried bay leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 75g (1/2 cup) plain flour
  • 750ml (3 cups) milk
  • 100g (1 cup) coarsely grated Swiss cheese
  • 70g (1 cup) finely grated parmesan

Method

  • Step 1 Lightly grease a 27 x 19cm (base measurement) baking dish. Place rice in a saucepan. Add 3 cups water. Bring to the boil over medium-high heat. Cover and reduce heat to low. Cook for 10 minutes or until the water is absorbed. Set aside, covered, for 10 minutes or until rice is cooked through. Stir in 25g butter. Season with salt. Spread over prepared dish.
  • Step 2 Meanwhile, heat oil in a large saucepan over medium-high heat. Cook the onion and garlic, stirring, for 3 minutes or until softened. Increase heat to high. Add mince. Cook, stirring, for 5 minutes, until starting to brown. Add wine. Simmer for 2 minutes or until reduced. Add passata, ¼ cup water, soy sauce, bay leaves and rosemary. Season. Bring to the boil. Reduce heat to low. Simmer for 15 minutes. Spread over rice.
  • Step 3 Melt remaining 40g butter in a small saucepan over medium heat until foaming. Stir in flour until mixture bubbles. Remove from heat. Stir in milk until smooth. Stir over medium heat for 3 minutes, until thickened. Stir in half of the combined cheeses. Season. Spread over mince mixture.
  • Step 4 Preheat oven to 200C/180C fan forced. Sprinkle the remaining cheese over sauce. Bake for 30 minutes or until golden. Set aside for 10 minutes before serving.

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