Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil -- (2 to 3)
   1 1/2  pounds        ground chuck
   1      pound         hot or mild italian sausage
   3                    zucchini -- cut into 1/2-inch
                        -- cubes
   4                    garlic cloves -- chopped
   1                    onion -- sliced
   1      cup           long-grain rice
   1      can           whole tomatoes -- (14 1/2 ounce)
                        -- chopped
   2      teaspoons     fennel seed
     1/2  teaspoon      red pepper flakes
   1      tablespoon    finely chopped fresh basil
   1      tablespoon    finely chopped fresh rosemary
                        salt and freshly ground black pepper
   3      cups          chicken broth or stock
   1      cup           freshly grated parmesan cheese

Preparation:

Preheat oven to 375 degrees. Heat the oil in a large 5-quart Dutch oven. Add the ground chuck and sausage. Brown. Drain and set aside. In the Dutch oven in the oil, saute the zucchini, garlic, and onion until soft and translucent. Add the rice and cook until opaque, about 2 minutes. Add the tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and chicken broth. Heat through until just to the boil. Stir in the meat. Transfer to a rectangular baking dish. Top with the Parmesan cheese and bake 1 hour. Top with additional Parmesan cheese if desired, when served. May be made 1 to 2 days ahead. The casserole freezes. Defrost and reheat.