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1
First, prepare the sauce.
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2
Use a big square of cheese cloth to wrap up the bay leaves, parmesan rind, thyme, rosemary, and peppercorns in a tight package.
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3
Tie the package with kitchen twine to keep it closed.
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4
Set it aside.
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5
Combine the garlic, carrots, celery, onion and basil in the bowl of a food processor.
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6
Run the processor to puree them all together into an aromatic mixture.
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7
Get out a large dutch oven and heat the olive oil in it over medium high heat.
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8
Pour the pureed aromatics into the pot and let them get bubbly and fragrant for about 2 minutes.
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9
Add the tomato paste and let it cook for 30 seconds with the aromatics.
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10
Then pour in the red wine, Worcestershire and crushed tomatoes.
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11
Let the sauce come to a gentle boil and submerge the cheesecloth sachet of deliciousness in it.
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12
Reduce the heat to simmer.
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13
Prepare the meatballs while the sauce begins simmering.
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14
In a bowl, combine the cubed bread and milk.
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15
Let the bread soak in the milk for 15 minutes.
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16
While they soak combine the ground beef, eggs, parmesan, salt, dried onion, and dried oregano in a large mixing bowl.
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17
Remove the bread cubes from the milk and gently squeeze the excess milk out of them.
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18
Add them to the bowl of the rest of the ingredients and mix everything together well with clean hands.
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19
Form small, palm-sized meatballs out of the mixture and set them on a lined tray.
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20
Get out a cast iron skillet and fill it with about an inch of canola oil.
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21
Heat it over high heat.
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22
Brown the meatballs in the skillet in batches, removing them with a slotted spoon to a plate as they are done.
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23
Turn the heat down as necessary if the oil gets too hot.
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24
When they are all browned, add them to the pot of sauce.
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25
Also add the frozen peas at this point.
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26
Give the mixture a stir and let it simmer together for 2 hours.
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27
While the filling mixture simmers, prepare the rice for the crust.
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28
Heat the butter in a large pot over medium high heat.
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29
Stir the rice in the butter and just lightly toast the rice for a minute.
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30
Pour in the chicken stock and let it come to a gentle boil.
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31
Cover the pot and reduce the heat to low.
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32
Let the rice cook for about 20 minutes, until it absorbs all of the liquid.
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33
Fluff it up with a fork and set it aside.
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34
Allow it to cool to room temperature.
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35
Once it has cooled, stir in the parmesan and eggs to make the perfect crust mixture.
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36
Set it aside.
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37
When the filling is done simmering, take it off the heat and let it cool.
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38
While it cools, preheat the oven to 350 degrees F and get out a bundt pan.
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39
Grease the bundt pan very well all over with the butter, then dust it with the breadcrumbs.
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40
It is very important to coat the entire pan, including the middle, with the breadcrumbs to help the cake release.
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41
Keep a small bowl of water handy to make the rice crust.
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42
It helps to dampen your finger tips when forming it.
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43
Take the rice and form a solid layer 3/4 up the inside and middle of the bundt pan.
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44
Youll use about 2/3 of the rice to do this.
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45
Take the cooled filling and stir the mozzarella into it.
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46
Spoon it into the well of the bundt pan and pack it down to make sure it is even.
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47
There will be lots of sauce leftover to warm up for serving.
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48
Use the remaining rice to form a solid bottom crust.
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49
Dot little bits of butter on the bottom crust to help it brown.
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50
Bake the sartu di riso for 4550 minutes.
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51
The bottom should be golden and a solid crust.
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52
Let the cake cool for 30 or so minutes to really set.
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53
When it has cooled, gently run an offset spatula along the edges and middle to help release it.
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54
Put a large plate that fits over the bundt pan on it upside down and carefully flip it over.
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55
Leave the bundt pan on it for a minute, then gently take it off to reveal the gorgeous cake!
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56
Slice it and serve immediately with the remaining sauce and some fresh basil for garnish.
