Arancina Al Ragu' Recipe

Sauté vegetables

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely diced carrot, celery and minced garlic. Cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

Brown the beef

Increase heat to medium-high. Add the ground beef and break it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if there is a lot, leaving a tablespoon in the pan.

Deglaze and simmer

Stir in the tomato paste and cook 1 minute. Add the red wine to deglaze, scraping any browned bits from the bottom. Reduce wine by half (about 2–3 minutes). Add crushed tomatoes, dried oregano, bay leaf, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, partially cover and simmer 25–30 minutes until slightly thickened. Remove and discard bay leaf. Taste and adjust seasoning. Cool slightly before assembling arancine.

In a small saucepan, heat 1 tablespoon olive oil over low heat. Add the smashed garlic and sauté 1 minute until fragrant (do not brown). Add 14 oz crushed tomatoes and 1/2 teaspoon salt. Simmer gently 10–12 minutes to develop flavor. Stir in torn basil leaves if using. Keep warm for serving.

Bloom saffron

Place saffron threads in 2 tablespoons warm water and let sit 5–10 minutes to release color and aroma.

Cook rice risotto-style

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add 1 finely chopped onion and cook until translucent, about 4–5 minutes. Add rice and stir to coat for 1–2 minutes. Pour in 1/2 cup dry white wine and cook until almost fully absorbed. Begin adding the 4.5 cups warm water or stock in 1-cup increments, stirring occasionally and allowing liquid to be absorbed before adding more. Total cooking time should be 16–18 minutes until rice is al dente and creamy. Toward the end, stir in the saffron with its soaking liquid, 1/2 cup grated Parmesan, 1.5 teaspoons salt and 1/4 teaspoon black pepper. Remove from heat and stir in peas. Spread the cooked rice on a large rimmed tray or bowl to cool faster to near room temperature (about 20–30 minutes).

Assemble rice mixture

When rice is cool enough to handle, taste for seasoning and adjust if needed. Keep mozzarella cubes ready. Portioning: wet your hands with cold water to prevent sticking.

Prepare coating

Place flour in a shallow bowl. Beat 2 large eggs in a second bowl. Place breadcrumbs in a third bowl and season with 1/4 teaspoon salt. Line a tray to hold formed arancine.

Form arancine

Take about 3–4 tablespoons of cooled rice (or enough to form a ball about 2.5–3 inches diameter) in your wet hands, flatten into a cup, place 1–2 teaspoons of the cooled beef ragu' in the center, add one mozzarella cube and a few peas, then close and shape into a tight ball (or slightly conical if you prefer Sicilian style). Roll gently to seal. Repeat to make about 12–14 arancine depending on size.

Coat arancine

Roll each rice ball lightly in flour, then dip into beaten egg, letting excess drip off, and finally roll in breadcrumbs until evenly coated. Place onto the lined tray. For a thicker crust, repeat egg and breadcrumb step once more.

Fry

Pour vegetable oil into a heavy-bottomed pot to a depth of about 2 inches and heat to 350°F (175°C). Fry arancine in batches (do not overcrowd) for 3–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray and season lightly with salt while hot.

Oven finish (optional)

If you prefer a less oily result or if arancine are browning too quickly externally, you can finish them in a preheated 350°F (175°C) oven for 6–8 minutes to ensure interior is warmed through and cheese is melted.

Spoon a shallow pool of warm tomato sauce onto each plate. Place 2 arancine per serving on the sauce. Garnish with a sprinkle of grated Parmesan and torn basil leaves. Serve immediately while hot and the mozzarella is melty.