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Rice bomb with classic ragout




Ground beef

150 grams

Ground pork meat

150 grams

Extra virgin olive oil

1 coffee cup


to taste

Vegetable broth

300 mL


1 stem


1 unit

Canned tomato sauce, with salt

300 mL

Carnaroli rice

500 grams

Parmesan aged 30 months

200 grams


25 grams

Glutenfree breadcrumbs

50 grams

Red wine

1 coffee cup


1 unit

single courses from Italy - Emilia-Romagna

Rice bomb with classic ragout

Rice bomb with classic ragout

with meat with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

2 hours 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rice bomb with classic ragout

The 'd riz' bomb is a traditional dish of Emilian cuisine and the recipe without modifications involves the use of pigeon ragout. Prepared with a classic meat sauce is equally tasty, especially in the colder months ... A plate that warms the belly and the heart, also suitable for celiac (just replace the breadcrumbs with gluten-free breadcrumbs).

Rice bomb with classic ragout step 1

step 1

Classic rag: fry celery, carrot, onion, fry the meat by adding a pinch of mixed spices or nutmeg and a couple of cloves, a sprig of rosemary and a bay leaf.

Rice bomb with classic ragout step 2

step 2

Smear with red wine until it is almost completely evaporated, then add the broth and tomato paste. Cook on slow fire for at least 1 hour abundantly stirring occasionally.

Rice bomb with classic ragout step 3

step 3

Let's go to the rice. Cook in boiling water and lightly salted rice for 8-10 minutes at most (will finish cooking later) and drain, without worrying about leaving a baking wire.

Rice bomb with classic ragout step 4

step 4

Season the rice with seasoned Parmesan cheese (leave it for a while to chew), a nut of butter and two tablespoons of ragout. Let it cool down. grind a pan and make a bottom of grated bread (gluten-free).

Rice bomb with classic ragout step 5

step 5

In the pan make a first layer of seasoned rice (half rice), cover with the remaining sauce and close with a layer of the remaining rice. Cover with a generous sprinkling of Parmesan cheese, breadcrumbs and an oil spout.

Rice bomb with classic ragout step 6

step 6

Bake: 40 minutes at 160 ° C (ventilated) by covering with the foil, and finish by grilling (grill) for another 10/15 min. The baking tray so that a crisp crepe is formed on the surface ... Good appetite!

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