Heat the olive oil in a large ovenproof pan or casserole on a high heat and cook the pancetta for 5 to 6 minutes, until crispy, then add the mince and cook for 4 to 5 minutes, until browned. Remove the pancetta and mince from the pan with a slotted spoon.

Turn the heat down to medium and add the onion and celery to the pan and cook for 5 minutes, or until softened. Stir in the garlic and risotto rice and cook for 1 to 2 minutes.

Heat the grill to high. Combine the hot stock with 200ml of the passata and stir this into the rice, one ladleful at a time, stirring well between each addition until all the stock is used up and the rice is almost tender (about 15 minutes).

Stir the cooked mince, 2 tbsp of the pesto and the remaining passata through the risotto. Warm everything through and check the seasoning before taking off the heat.  Top with the mozzarella and parmesan.

Grill for 2 to 3 minutes or until the cheese is golden and bubbly.

Mix the rest of the pesto with the extra virgin olive oil, and drizzle over the top to serve.