3 Tbsp olive oil
1 small onion, diced
1 clove garlic, finely chopped
150 g beef mince
2 sprigs thyme, leaves picked
100 ml red wine
400 g passata
1 cup Spekko White Extra Long Grain Rice
200 ml beef stock
1 Tbsp butter
¼ cup grated Parmesan cheese
125 g buffalo mozzarella
1 egg
50 g cake flour
100 g breadcrumbs
Oil for deep-frying

To serve
Fresh basil
Spicy, smoky tomato dipping sauce

1. Heat the olive oil in a pot over medium heat and sauté the onion and garlic until soft. Add the mince and thyme leaves and cook until the mince is browned.

2. Add the red wine and simmer until reduced by half. Stir in the passata and simmer for 20 minutes.

3. Add the rice and cook until it absorbs most of the passata. Gradually add beef stock in small splashes, allowing the rice to absorb the liquid each time before adding more. Continue until the rice is nearly cooked but still slightly firm. Remove from heat.

4. Stir in the butter and parmesan. Spread the rice mixture on a cling film-lined tray and chill in the fridge overnight or until completely cold and set.

5. Tear the mozzarella into 12 equal pieces. Divide the rice into 12 portions.

6. Take one portion, flatten it in your hand, place a piece of mozzarella in the centre, and shape into a neat cylinder, sealing the cheese inside. Repeat with the remaining rice and cheese.

7. Preheat oil in a deep fryer or heavy-based pot to 180°C.

8. Prepare a flour plate, a bowl of whisked egg, and a tray of breadcrumbs. Dip each supplì in the flour, then the egg, and finally coat with breadcrumbs.

9. Deep-fry the supplì in batches until golden. Drain on kitchen towel.

10. Serve hot for that iconic gooey cheese pull. Garnish with fresh basil and serve with a spicy, smoky tomato dipping sauce.