INGREDIENTS

800 g mixed minced meat or minced veal
2 tbsp olive oil
1/2 clove garlic
Salt
1 l tomato paste
500 ml unseasoned tomato juice
2 sprigs basil
2 sprigs parsley
2 sprigs thyme
320 g basmati rice
640 ml vegetable stock
2 tbsp butter
Freshly grated Parmesan

HOW TO MAKE IT

1. Heat the olive oil in a pan and fry the minced meat until it starts to stick to the pan. Crush the garlic into the minced meat and stir in. Pour in the tomato paste and tomato juice. Chop the basil, parsley and thyme finely and add to the sauce. I always plan so that I can leave the sauce to simmer for about 2 hours so that the flavours fully develop. The taste then becomes more intense.
2. Sauté the rice quickly in butter, pour in the stock and simmer on a low heat with the lid on for about 20 min. The rice is ready when it has absorbed all the liquid. Stir occasionally.
3. To serve, arrange the rice on deep, warmed plates, pour the sauce over the rice and generously sprinkle with freshly grated Parmesan.