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Pork and veal mince doria
Pork and veal mince doria
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Rich pork and veal mince doria with creamy cheese sauce over layers of rice - a comforting winter dish.
Ingredients:
  • 325g (1 1/2 cups) short-grain rice, rinsed
  • 65g butter
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 500g pork and veal mince
  • 125ml (1/2 cup) red wine or white wine
  • 375ml (1 1/2 cups) passata
  • 42.00 gm light soy sauce
  • 3 dried bay leaves
  • 20.00 ml chopped fresh rosemary leaves
  • 75g (1/2 cup) plain flour
  • 750ml (3 cups) milk
  • 100g (1 cup) coarsely grated Swiss cheese
  • 70g (1 cup) finely grated parmesan
Instructions:
  • Grease a 27 x 19cm baking dish. Cook rice in a saucepan with 3 cups of water until absorbed. Let it sit covered for 10 minutes. Stir in 25g butter and season with salt. Spread the rice mixture in the dish.
  • In a large saucepan, heat oil over medium-high heat. Sauté onion and garlic until softened, about 3 minutes. Increase heat to high, add mince and cook until starting to brown, about 5 minutes. Pour in wine and simmer until reduced, about 2 minutes. Stir in passata, ¼ cup water, soy sauce, bay leaves, and rosemary. Season with salt and pepper. Bring to a boil, then lower heat and simmer for 15 minutes. Serve over rice.
  • In a small saucepan over medium heat, melt the remaining 40g of butter until it foams. Add flour and stir until the mixture bubbles. Remove from heat, then stir in milk until smooth. Cook over medium heat for 3 minutes until thickened. Stir in half of the combined cheeses, season, and spread over the mince mixture.
  • Preheat your oven to 200C/180C fan forced. Sprinkle the remaining cheese over the sauce, then bake for 30 minutes or until golden. Let it rest for 10 minutes before serving.

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