Ingredients for the Sauce

• 2 tablespoons (28g) olive oil
• 1 medium onion, diced
• 5 cloves garlic, sliced
• 2 or 3 small anchovy fillets (optional)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 pounds (908g) ground chuck
• 3 ounces tomato paste
• 2 28-ounce cans plum tomatoes, hand-crushed or blender pulsed
• Salt and pepper to taste

Ingredients for the Riso al Forno

• 2 1/2 cups (500g) Arborio rice (or any rice)
• 2 cups frozen peas, thawed
• 2 cups (230g) scamorza, shredded (Gouda, Moz, Prov, sub)
• 1/4 packed cup basil leaves, chopped
• 3/4 cup (70g) Pecorino Romano, grated

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, heat the olive oil and cook the onion and garlic.
3. Add the anchovy fillets and red pepper flakes if using, then add ground chuck and brown it.
4. Stir in tomato paste and hand-crushed tomatoes, season with salt and pepper, and let it simmer.
5. Cook the Arborio rice until al dente and combine with the tomato meat sauce. (8 minutes).
6. Mix in thawed peas, shredded scamorza, chopped basil, and grated Pecorino Romano.
7. Transfer the mixture into a greased baking dish and bake until golden and bubbly.
8. Let the dish rest a few minutes before serving.