Preparing the Bolognese Sauce

1. Cook the Meat

In a large pan, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Add the ground beef and cook until browned.

2. Add Vegetables

Add the finely chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened.

3. Add Tomatoes and Wine

Pour in the crushed tomatoes and red wine. Stir well and bring to a simmer.

4. Season the Sauce

Add salt, black pepper, dried oregano, and chopped basil. Simmer on low heat for about 30 minutes, stirring occasionally, until thickened.

Preparing the Risotto

5. Cook the Onion

In a separate saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent.

6. Add the Rice

Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly toasted.

7. Add Broth Gradually

Pour in the chicken broth gradually, one ladle at a time, stirring continuously. Allow the broth to be absorbed before adding more. Continue until the rice is creamy and al dente, about 20 minutes.

8. Finish the Risotto

Stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and let it cool.

Assembling the Arancini

9. Mix Filling

Once the risotto and Bolognese sauce are cool, mix a small amount of Bolognese into the risotto.

10. Form the Balls

Take a small handful of risotto in your hand, place a cube of mozzarella in the center, and shape it into a ball. Repeat until all risotto is used.

11. Prepare for Frying

Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each ball first in flour, then dip in egg, and finally coat with breadcrumbs.

Frying the Arancini

12. Heat Oil

In a deep pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

13. Fry the Arancini

Carefully lower a few arancini into the hot oil and fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.

14. Serve

Serve the arancini warm with marinara sauce for dipping.

Arancini Bolognese Recipe

Recipe information

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For the Bolognese Sauce

For the Risotto

For the Arancini