Step 1

Preheat the oven to 150°C/300°F/gas mark 2. Put the onion, carrot, celery, garlic, parsley, bacon and anchovy into a processor and whiz to a fine mush.

Step 2

Heat the 50g / 3 tablespoons butter and 1/2 teaspoon oil in a deep, heavy ovenproof casserole with a lid. Tip in the contents of the processor and cook for about 5 minutes until softened.

Step 3

Add the meat and let it brown a little, breaking it up in the pan, then add the marsala. Process the tomatoes until smooth, and add to the meat.

Step 4

Stir the tomato puree into the milk and then add this mixture to the pan, along with 500ml / 2 cups veal stock and the bay leaves.

Step 5

Bring to the boil on the hob, then clamp on the lid and transfer the casserole to the oven for 1 hour.

Step 6

Once the meat sauce is out of the oven, fish out the bay leaves. Heat the remaining 1.5 litres veal stock in another saucepan and keep that warm over a very low heat, then put the meat sauce on a low heat next to it.

Step 7

Stir the rice into the meat sauce, and then add a ladleful of the hot stock. Stir until the rice and sauce become thick again and then add another hot ladleful of stock.

Step 8

Continue to add the stock as needed, though only a small ladleful at a time, stirring all the time as you go. Check to see if the rice is cooked after about 18 minutes - you may not need all the stock before this happens.

Step 9

When it's ready, turn off the heat and stir or beat in, with your wooden spoon, the cheese and the extra tablespoon of butter before seasoning to taste and doling out into shallow warmed bowls. Serve with extra Parmesan, if you like.