Based on a Nigella Lawson recipe. Put into a food processor an onion, a carrot, a stick of celery a peeled clove of garlic,
a couple of sprigs of parsley and a couple of rashers of bacon and whizz into a mush, then tip this into an oven-proof casserole
with a Tbs of butter and fry for about 5 minutes, until softened. Add 250g minced beef and brown this with the vegetables,
then add a small glass of dry white wine (or dry vermouth) and 4-5 peeled and chopped tomatoes. Stir in a Tbs tomato purée,
2 Tbs whole milk (or single cream), a couple of bay leaves and 250ml beef stock. Bring to a simmer, put a lid on the casserole
and place in a 150°C oven for an hour. Remove the bay leaves and stir in 200g risotto rice together with a ladleful of beef stock
and simmer on a low heat until the stock is almost absorbed, then continue adding more stock and simmering and stirring until the rice
is cooked and the sauce is thick, about 18 minutes. Stir in a handful of grated parmesan and a knob of butter and serve in bowls,
garnished with more parmesan and a sprig of basil.