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Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened.
Add the garlic, and fry for 1 minute.
Turn up the heat and add the mince, browning it, which should take 5 minutes.
Lower the heat to medium and stir in the rice.
Pour in the passata and sprinkle in the oregano.
Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.
Add 125ml (¼ cup) of beef stock to the risotto, and keep stirring until the stock disappears. Repeat until you’ve used up all the stock.
By this time, the meat should be cooked through. The rice shouldn’t be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking.
[Optional] Stir in the sugar.
Melt the mozzarella into the risotto to add some stringy goodness to the risotto. Alternatively, serve as a topping along with grated Parmesan cheese. Serve immediately and enjoy!