| 2 tbl Olive oil, (2 to 3) | | 1 12 lb Ground chuck | | 1 lb Hot or mild Italian sausage | | 3 x Zucchini, cut into 1/2-inch | | Cubes | | 4 x Garlic cloves, chopped | | 1 x Onion, sliced | | 1 cup Long-grain rice | | 1 can Whole tomatoes, (14 1/2 ounce) | | Chopped | | 2 tsp Fennel seed | | 1/2 tsp Red pepper flakes | | 1 tbl Finely chopped fresh basil | | 1 tbl Finely chopped fresh rosemary | | Salt and freshly ground black pepper | | 3 cup Chicken broth or stock | | 1 cup Freshly grated Parmesan cheese |
| | 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. | | May be made 1 to 2 days ahead. The casserole freezes. Defrost and reheat. | | Yield: 6 to 8 servings | | NOTES : NATHALIE DUPREE COOKS #ND7111 |
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