![](https://static.wixstatic.com/media/fe2898_aa85d4ea192c49a5a6db9249e4aec847~mv2.png/v1/fill/w_740,h_297,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/fe2898_aa85d4ea192c49a5a6db9249e4aec847~mv2.png)
Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
- 5 tbsp extra virgin olive oil
- 1/3 large carrot, diced
- 1/2 stalk celery, diced
- 1/4 white onion, diced
- 10 oz. (280g) ground beef
- 10 oz. (280g) ground pork
- 3 tbsp 'nduja (optional)
- Salt
- Fresh black pepper
- 1/4 cup (60ml) white wine
- 8 oz. (225g) whole peeled tomatoes, crushed with a fork
- 1 3/4 oz. (50g) grated Parmigiano-Reggiano cheese, plus extra for topping
- 3 eggs
- 2-3 oz. (60-80g) fresh breadcrumbs, adjusted to taste
- Vegetable oil for frying
- 15 oz. (425g) carnaroli rice
- 1 cup (240ml) simple tomato sauce
- 2 hardboiled eggs, chopped
- Sliced soppressata (spicy salami) to taste
- Chopped sharp provolone cheese to taste
- Grated pecorino cheese for topping
In a large saucepan, bring 2 tbsp olive oil up to medium temperature. Add the carrot, celery and onion, and sauté for 2-3 minutes or until the onion is tender and slightly transparent.
![](https://static.wixstatic.com/media/fe2898_4683956d644c48eca4e350f783babd2e~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/fe2898_4683956d644c48eca4e350f783babd2e~mv2.jpg)
Add 1/2 lb. (225g) of ground beef and 1/2 lb. (225g) of ground pork. Brown the meat completely while breaking it up into a fine crumble. Stir in the 'nduja (optional) and salt/pepper to taste.
![](https://static.wixstatic.com/media/fe2898_fcedbbe3e0f44d3bb2951d1380cf09f4~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/fe2898_fcedbbe3e0f44d3bb2951d1380cf09f4~mv2.jpg)
Add the white wine and bring to a simmer. After a few minutes, when the smell of alcohol has dissipated, add the tomatoes and 1/2 cup (120ml) of water. Bring to a gentle simmer, partially cover, and cook for 90 minutes. Add a little more water, as necessary, if the liquid cooks off too fast and the ragù becomes dry and very thick.
![](https://static.wixstatic.com/media/fe2898_ddf9a16cf505414aa27cfbb3363d6e5f~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/fe2898_ddf9a16cf505414aa27cfbb3363d6e5f~mv2.jpg)
Meanwhile, prepare the meatballs. Combine the remaining ground beef and ground pork with 1 egg, 1 3/4 oz. (50g) grated Parmigiano, and a generous sprinkle of salt and pepper. Next add the fresh breadcrumbs, but do so a little at a time and adjust to the humidity and consistency of the mixture. The meatball mix should be soft but not too dense and sticky. Continue to add breadcrumbs until you have a satisfactory mix.
Roll the meat mixture into miniature meatballs, each about the size of a marble. Fill a small saucepan with 1-2 inches of vegetable oil and bring up to medium/high temperature. Test the oil by dropping a breadcrumb in: if it starts to bubble immediately, it's hot enough to fry.
Working in batches, if necessary, fry the meatballs until they become golden brown. Remove to a paper towel to drain and set aside for later.
![](https://static.wixstatic.com/media/fe2898_af48fd566abb4a2dad71255572a06bb2~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/fe2898_af48fd566abb4a2dad71255572a06bb2~mv2.jpg)
Bring a large pot of water to boil and salt it generously. Add the rice and cook for 10 minutes, or until the rice is slightly undercooked from "al dente." Drain.
![](https://static.wixstatic.com/media/fe2898_592f519d11fc405c91bd20466f830efa~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/fe2898_592f519d11fc405c91bd20466f830efa~mv2.jpg)
Preheat an oven to 380 degrees F (195 C).
Mix the rice, ragù, 2 tbsp of olive oil, and 2 eggs. Spread roughly one third of the tomato sauce along the bottom of an 11x7-inch casserole dish. Fill the dish with half of the rice mixture, and press it up the sides by hand so as to form a rectangular hollow for the fillings. Spread another third of the tomato sauce over the surface.
![](https://static.wixstatic.com/media/fe2898_a901567bc22441edb85bd45e2875d687~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/fe2898_a901567bc22441edb85bd45e2875d687~mv2.jpg)
In this hollow, spread the chopped hardboiled eggs, slices of soppressata, the fried meatballs, chopped provolone, and a generous grating of pecorino and Parmigiano cheeses.
![](https://static.wixstatic.com/media/fe2898_3637f8ac19554789b6f2cefab25dfee0~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/fe2898_3637f8ac19554789b6f2cefab25dfee0~mv2.jpg)
Close the casserole with the rest of the rice and press it down to flatten the top. Spread the remaining tomato sauce over the top and finish with a grating of Parmigiano and/or pecorino.
![](https://static.wixstatic.com/media/fe2898_6673b7f57ff84120a84c467dd78dd0c5~mv2.jpg/v1/fill/w_980,h_551,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/fe2898_6673b7f57ff84120a84c467dd78dd0c5~mv2.jpg)
Bake for 40 minutes. Allow to cool completely before serving. Buon appetito!
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