Preheat your oven to 200°C

Meanwhile, in a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.

Push the onions to one side of the skillet and add the beef mince. Cook until browned, breaking it up with a spoon as it cooks. Season with salt and black pepper. Once cooked, move the beef to the side with the onions.

Add the crushed garlic and dried chili flakes. Cook for another minute until fragrant.

Stir in the minced anchovies, capers, diced preserved lemon, and pitted olives. Allow the ingredients to meld together for a few minutes.

Push the ingredients to the side of the skillet and add the tomato paste. Cook for a minute to caramelize slightly.

Add the chopped tomatoes (with their juices), red wine, and beef stock to the skillet.

Add the Risoni and bring to a simmer before placing your lid on and putting in the oven for 20 mins.

After 20 mins remove your lid and place your sliced tomatoes over the top.

Sprinkle the cheese over the top.

Adjust your oven 230°C and bake for a further 10-15 mins until golden brown.

Once baked, remove the dish from the oven and let it cool slightly before serving.

Garnish with chopped fresh basil for a burst of colour and freshness.