Arancini Ragù Recipe
SICILIAN RICE BALLS WITH BEEF RAGÙ, PEAS & BUTTERNUT SQUASH, SERVED ON A BED OF TOMATO SAUCE
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Ingredients
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Ragù (meat sauce)
Butternut squash & rice filling
Assembly & coating
Tomato sauce bed
To finish
Method
Ragù (meat sauce)
- 1
- 2
brown beef
Increase heat to medium-high. Add ground beef and break up with a spoon. Brown until no longer pink, about 6–8 minutes. Drain excess fat if there is a lot, leaving a tablespoon for flavor.
- 3
deglaze & simmer
Stir in tomato paste and cook 1 minute. Pour in red wine to deglaze, scraping browned bits from the bottom. Reduce wine by half (2–3 minutes). Add crushed tomatoes, stock, oregano, bay leaf, salt, pepper and sugar (if using). Bring to a gentle simmer, reduce heat to low and simmer, uncovered, 25–30 minutes, stirring occasionally, until thickened.
- 4
finish ragù
Stir in thawed peas during the last 5 minutes of cooking. Remove bay leaf, adjust seasoning with salt and pepper. Let cool slightly before using in arancini (ragù should be thick and not watery).
Butternut squash & rice filling
- 5
roast squash
Preheat oven to 200°C / 400°F. Toss cubed butternut squash with 1 tbs melted butter and a pinch of salt on a baking sheet. Roast 18–22 minutes until tender and lightly caramelized. Let cool slightly and mash roughly with a fork; you want small pieces rather than a puree.
- 6
prepare rice mixture
If rice is not already cooked, cook 300 g uncooked Arborio rice to yield approximately 380 g cooked (follow package method). In a large bowl, combine warm cooked rice, remaining 1 tbs butter, grated Parmesan, egg yolks, roasted mashed butternut squash, chopped parsley, 3/4 tsp salt and 1/4 tsp black pepper. Mix thoroughly until cohesive and slightly sticky. Taste and adjust seasoning; refrigerate 20–30 minutes to firm up the mixture for shaping.
Assembly & coating
- 7
prepare coating station
Set out three shallow bowls: one with flour lightly seasoned with 1/2 tsp salt, one with beaten eggs, and one with breadcrumbs. Heat vegetable oil in a deep pot or heavy skillet to 175°C (350°F) — use a thermometer for accuracy — filling the pot about 2–3 inches deep.
- 8
shape arancini
With slightly wet hands, take about 60–70 g (roughly 1/4 cup) of the chilled rice mixture and flatten it into a disc in your palm. Spoon 1–2 tbs of cooled ragù into the center and a few peas if desired. Enclose the ragù with the rice, forming a compact ball about the size of a golf ball (approx 5–6 cm). Repeat until all filling is used. You should yield about 12–14 arancini.
- 9
coat arancini
Roll each rice ball lightly in flour, shake off excess, dip into beaten eggs, then roll thoroughly in breadcrumbs to coat evenly. Press breadcrumbs gently to adhere.
- 10
fry arancini
Fry in batches without overcrowding at 175°C (350°F) until golden brown and crisp, about 3–4 minutes per batch. Turn as needed for even color. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a low oven (90–100°C) if desired.
Tomato sauce bed
- 11
make tomato sauce
While arancini are chilling or frying, heat 1 tbs olive oil in a small saucepan over medium heat. Add smashed garlic and cook briefly until fragrant (about 30 seconds) without browning. Add crushed tomatoes, salt and pepper. Simmer gently 10–12 minutes until slightly thickened. Remove and discard garlic clove. Stir in basil leaves if using.
- 12
plate sauce
Spoon a generous ladle of warm tomato sauce onto each serving plate to create a bed for the arancini.
To finish
- 13
serve
Place 2–3 arancini on each plate on top of the tomato sauce bed. Sprinkle with freshly grated Parmesan and chopped parsley. Serve immediately while hot, with extra ragù on the side if desired.