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2-3tbolive oil
1 1/2lbground chuck
1lbhot OR mild italian sausage
3eazucchini, cut into 1/2-inch cubes
4eagarlic cloves, chopped
1eaonion, sliced
1clong-grain rice
1eacan whole tomatoes (14 1/2 ounce), chopped
2tsfennel seed
1/2tsred pepper flakes
1tbbasil, fresh, finely chopped
1tbrosemary, fresh, finely chopped
1xpepper, freshly ground
3cchicken broth OR stock
1cparmesan cheese, freshly grated
Directions:
Preheat oven to 375 degrees. Heat the oil in a large 5 quart Dutch oven. Add the ground chuck and sausage. Brown. Drain and set aside. In the Dutch oven in the oil, saute the zucchini, garlic, and onion until soft and translucent. Add the rice and cook until opaque, about 2 minutes. Add the tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and chicken broth. Heat through until just to the boil. Stir in the meat. Transfer to a rectangular baking dish. Top with the parmesan cheese and bake 1 hour. Top with additional parmesan cheese if desired, when served. Maybe made 1 to 2 days ahead. The casserole freezes. Defrost and reheat.
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