To begin, sauté the onions and garlic in a glug of olive oil until soft. Add the mince and thyme leaves and cook until the mince is nicely browned

Add the red wine and reduce by half. Next, add the passata and leave to simmer for 20 minutes

Add the risotto rice and cook until it has absorbed most of the passata. After this time, add a couple of splashes of beef stock and again wait for the rice to absorb the liquid. Repeat the process, adding a small amount at a time, until the rice is almost ready but a little undercooked. Remove from the heat

Stir in the butter and grated Parmesan, then spread over a cling film-lined tray to allow the rice to cool quickly. Chill in the fridge overnight or until completely cold and set

Tear the mozzarella into 12 even strips and, using a knife, cut the set rice into 12 even portions

Take one of the portions of rice, lay it flat in your hand, and place the mozzarella in the centre. Roll the rice and around until you have a nice neat cylinder. Place on a clean plate and repeat to form the remaining supplì

Preheat a deep-fryer or deep pan of oil to 180°C

Prepare a bowl of whisked egg, a plate of flour and a tray of breadcrumbs. One-by-one, roll the supplì in the flour, then the egg, and finally coat in the breadcrumbs

Deep-fry the supplì in batches until golden, then drain on kitchen paper. Serve hot to ensure a nice gooey cheese centre