Boil the rice in water with a stock cube until cooked through. Drain the rice if necessary once cooked.

Next heat a pan with olive oil then add the onion and bay leaf. Fry until the onion is soft.

Add 2/3 of the bacon and fry for a couple more minutes.

Add the meat into the pan. Season with salt, garlic powder and pepper.

When the meat is cooked add the wine and allow to evaporate then add the passata sauce.

Transfer the meat to an oven proof dish and level out. Add the rice to the top and level out evenly with a spoon.

Egg wash the top of the rice and sprinkle with the remaining bacon.