Arancini with Ragu
Arancini with Ragu



  • For the Ragu
  • 3 tbsp olive oil
  • 100g chopped mixed onion, celery, carrot, basil, and parsley
  • 300g beef mince
  • 125ml red wine
  • 250ml passata
  • 100g peas
  • For the Arancini
  • 2 litres of beef stock
  • 0.8g (1 packet) of saffron
  • 250g carnaroli rice or similar
  • 350g arborio rice or similar
  • 60g butter
  • 60g grated parmesan
  • 2 eggs, beaten
  • 100g fine breadcrumbs
  • Oil, for deep frying
  • Salt and pepper
  • Make the ragu by frying the chopped veggies and herbs in a little oil until softened. Add the beef mince, and fry until completely browned. Pour in the wine, leave to bubble for a few mins, then stir in the passata and season well. Simmer for 30 mins, add the peas, and simmer for 30 mins more. Season again and leave to cool.
  • Make the rice balls by pouring the stock into a large saucepan, adding the saffron, and bringing to the boil. Pour in the rice, and cook until the stock has been completely absorbed - you want it sticky but not stodgy. Beat in the butter and cheese, and set aside until cool enough to handle.
  • With damp hands, shape 100g of the rice into a cup with a deep hollow. Put 50g of ragu in the middle, then seal the rice ball with another 30g of rice. Repeat to make 8 large, smooth balls. Dip the balls in beaten egg, roll in breadcrumbs, and leave to chill in the fridge for 30 mins. When ready, deep-fry the balls for 8 mins, or until golden brown. Drain on kitchen paper, and serve with salads.
2 hrs
Makes 8

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