|2-3||tablespoon||olive oil |
|1 1/2||pound||ground chuck |
|1||pound||hot OR mild italian sausage |
|3||each||zucchini, cut into 1/2-inch cubes |
|4||each||garlic cloves, chopped |
|1||each||onion, sliced |
|1||cup||long-grain rice |
|1||each||can whole tomatoes (14 1/2 ounce), chopped |
|2||teaspoon||fennel seed |
|1/2||teaspoon||red pepper flakes |
|1||tablespoon||basil, fresh, finely chopped |
|1||tablespoon||rosemary, fresh, finely chopped |
|1||pepper, freshly ground |
|3||cup||chicken broth OR stock |
|1||cup||parmesan cheese, freshly grated|
|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.
Maybe made 1 to 2 days ahead. The casserole freezes. Defrost and reheat.