For the Sauce:

1. In a deep skillet or pot, saute onion and garlic in olive oil over medium heat until the onions are tender. Add the mushrooms and saute for a few more minutes, then add crushed tomatoes, wine, basil, sugar, salt, pepper and red pepper. Let simmer for about 30 minutes over low heat. Add the peas and let simmer for another 10 minutes. The sauce should be thick, not runny.

For Risotto & Polpette:

1. In a large pot, combine rice with olive oil and saute over medium heat just long enough to heat the grains. Be careful not to brown the rice.
2. Cover the rice with about 1.5 inches of water and 1 teaspoon Better than Bouillon Roasted Garlic. Stir occasionally and bring to a boil. As soon as the rice begins to boil, cover and remove from the heat. Set aside.
3. To make the polpettes, in a large bowl combine ground sausage meat, 1.5 cups bread crumbs, eggs, parsley, lemon zest, nutmeg, garlic, salt and pepper. Mix well then form into small patties, about 1/4 inch thick and 1.5 inches wide.
4. Fill a small bowl with 1/3 cup flour and coat each patty in flour.
5. In a large skillet, heat oil for frying. To test the oil, simply tip the end of a wooden spoon into the oil. If it bubbles, the oil is ready for frying. Fry each patty until golden brown on each side and drain on paper towels.

Assembly:

1. Preheat oven to 350 degrees F.
2. Coat the bottom of a deep baking or casserole dish with olive oil, then sprinkle and coat with remaining 1/2 cup breadcrumbs.
3. Spread half the cooked rice evenly on top, then spread the beef patties on top of the rice. Spoon enough sauce to evenly cover the patties and top with grated mozzarella and Parmesan. Repeat this process again. Drizzle once more with a little olive oil and bake for 30 minutes until the cheese is completely melted and golden. Let settle slightly before serving. Slice and enjoy!