The other night, I made a big pot of bolognese sauce - half was eaten that evening for dinner and the other half went into the fridge with vague plans to use it over the weekend or throw it into the freezer.
I am a big advocate of taking shortcuts, especially during the week, and I really do love Loyd Grossman's Primavera sauce - there's no garlic in it, so you won't stink the place out with your dragon breath... I added lots of onion & sliced mushrooms to the meat sauce, together with a "substantial" amount of red wine, purely for flavour, you know.
Anyway, I was flicking through my new Nigella Kitchen book & saw a recipe for Risotto Bolognese. Her method is very virtuous, making it all from scratch, and that's wonderful if you have all day and an army of kitchen slaves. I had a stash of bolognese sauce all ready to go, so my version is incredibly simple and easy. As usual, this feeds two hungry people so it's very easy to upscale the quantities to feed a crowd.
6oz Arborio or Carnaroli rice
500ml Beef Stock
Heat the bolognese in a large pot until piping hot.
Add the rice & stir well.
Start adding the stock in large ladlefuls, stirring well until each batch has been absorbed & the rice is tender (I don't like "al dente" risotto) - this takes 18-20 minutes. You'll end up (a) having stock left over, (b) using it all or (c) having to add extra water. It depends on the rice, so don't worry too much.
Allow it to reduce until it's thick & not too liquid & soupy
Serve with some grated or shaved parmesan & some fresh basil leaves.