Bolognese
Gratin de riz à la Bolognaise
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350g of Long Grain rice
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1 jar of Panzani Bolognese sauce
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1 onion
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1 box of bacon bits
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120g grated emmental
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2 sprigs of flat-leaf parsley
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1. Preheat the oven to 220 ° C.
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2. Sauté the minced onion and bacon bits in a skillet.
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3. Cook the rice 10 minutes in salted boiling water.
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4. Drain the rice and mix it in with two-thirds of the Bolognese sauce
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5. Divide into four ramekins. Add in the rest of the Bolognese sauce. Sprinkle with grated cheese.
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6. Bake 15 minutes at 220 ° C in order to brown slightly, top with a few flat parsley leaves, and serve immediately.
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