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Export 24 ingredients for grocery delivery
Step 1
In a pot bring the beef broth to a boil and keep it simmering.
Step 2
For the Bolognese:
Step 3
In a saute pan, add the olive oil and the chopped garlic.
Step 4
Let the garlic saute` for a few minutes until it turns lightly golden and add the ground meat.
Step 5
Saute` the meat by braking it up with a wooden spoon.
Step 6
Add the bay leaves and the sage leaves broken by hand. Add salt and red pepper flakes as desired.
Step 7
Saute` the meat until it turns brown. Add the red wine.
Step 8
Let the alcohol evaporate for a few minutes and add the tomato paste and crushed tomatoes.
Step 9
Turn the flame to low, add 1/2 cup of hot beef broth and cover the saute` pan.
Step 10
Cook for about 10 minutes. If the sauce gets dry, add some more beef broth. Once it finishes cooking transfer the sauce to a large pot.
Step 11
For the Risotto:
Step 12
In the large pot containing the sauce, add 1 cup of beef broth and the rice. Set the flame to medium and begin stirring the content.
Step 13
As the liquids dry up add 1 or 1/2 cup of beef broth at a time and continue stirring.
Step 14
Continue the stirring and adding the broth for about 20-25 minutes or until the rice feels al dente. You will probably use 7 or 8 cups of broth to make the risotto.
Step 15
Serve and garnish with Parmigiano cheese as desired.
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