In a saucepan, we sauté the onion, the garlic and the meat in olive oil.
We pour in the wine, we add salt and pepper, the thyme, the basil, the tomatoes, the tomato pesto and 200ml of water.
We let the mixture simmer for 1½ hour until the meat softens.
We add 1.5 liters of water and leave on the stove until the water comes to a boil.
We empty the food into a deep ovenproof dish and add MISKO Risoni Large.
We mix and bake in a preheated oven at 200°C for 20 minutes.
We sprinkle with the Kefalograviera cheese and serve.