ROTD: Rice and Ragu

Prep. Time: 10′      Cooking Time: 30′      Serves 4

Ingredients:

• 2 cups rice
• 2 tbsp butter
• 5 cups water or chicken broth
• 2 tbsp parsley, finely chopped

For the Meat Sauce:

• 400g ground beef
• 4 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove
• 1/3 cup white dry wine
• 1 tbsp tomato paste
• 1 can of tomatoes (400g)
• 1 bay leaf
• 1 sprig fresh thyme
• Salt
• Freshly ground pepper
• Greek yogurt for serving

Instructions:

1. Heat the olive oil in a saucepan and brown the ground beef over high heat until it turns gray.
2. Add the onion and the whole garlic clove, and stir for 2-3 minutes.
3. Add the tomato paste and stir for a minute or two until it is cooked.
4. Deglaze with the wine and allow the liquid evaporate completely.
5. Finally, add the canned tomatoes, herbs, salt, and pepper and a little water.
6. Cover and simmer gently for 20 minutes for the sauce to thicken.

For the Rice:

1. Rinse the rice thoroughly in a fine strainer to rid them of all the starch (the water should run clear).
2. In a saucepan, bring the water with the butter to a boil.
3. Add the rice, salt, and simmer with a half-covered lid over low heat until holes appear on the surface of the rice.
4. Turn off the heat, cover the saucepan with a clean towel and lid, and let the it rest for 5 minutes.
5. When ready, sprinkle with parsley and stir.
6. Serve immediately with the meat and plenty of strained yogurt.
7. Enjoy!

Source: Argiro Barbarigou