A hearty ragu made with ground meat and tomatoes, paired with crispy arancini made from leftover risotto.
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Ingredients
Ragu
tomato peeled and seeded tomatoes (hand crushed) or jar pasta sauce6
large onion, diced1/2- ground meat (beef, bison, or pork)12oz
tomato paste2tbsp
red wine1/2cup
oil1tbsp
thyme1tsp
oregano1tsp
basil1tsp
Arancini
- leftover risotto1bundle
- scoop #30 ice cream scoop1
flour1cup
eggs beaten2
Panko breadcrumbs1cup- Oil for frying
Nutrition (per serving)
Calories
656.4kcal (32.82%)
Protein
33.4g (66.74%)
Carbs
40.4g (14.68%)
Sugars
6.7g (13.44%)
Healthy Fat
18.3g
Unhealthy Fat
14.9g
% Daily Value based on a 2000 calorie diet
How to make Ragu with Arancini
Ragu
- Step 1
If using fresh tomatoes, score an 'X' at the bottom of each tomato and drop them in boiling water for 3-5 minutes or until the skin begins to peel back.
- Step 2
Remove from boiling water and immediately place in an ice bath to stop the cooking process. Peel, remove the seeds, then hand crush. Set aside.
- Step 3
Sauté onions in oil until translucent, then add in ground meat and brown completely.
- Step 4
Add in tomato paste, mix well, and cook out the raw tomato flavor for 3-5 minutes.
- Step 5
Deglaze with red wine and let it cook until almost dry, then add in your crushed tomatoes.
- Step 6
Bring to a boil, then simmer on low. Season with dried basil, dried oregano, and dried thyme. Adjust flavors at the end of cooking.
Arancini
- Step 1
Use any leftover risotto and scoop using a #30 ice cream scoop.
- Step 2
Bread them using flour, beaten eggs, and Panko breadcrumbs.
- Step 3
Fry in 325°F oil until golden brown or until the center reaches 165°F.
Nutrition (per serving)
Nutrition (per serving)
Calories
656.4kcal (32.82%)
Protein
33.4g (66.74%)
Carbs
40.4g (14.68%)
Sugars
6.7g (13.44%)
Healthy Fat
18.3g
Unhealthy Fat
14.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is at the correct temperature before frying the arancini to achieve a crispy exterior.
Adjust the seasoning of the ragu at the end of cooking to suit your taste.
FAQS
Can I use canned tomatoes for the ragu?
Yes, you can use canned tomatoes or jar pasta sauce as a substitute for fresh tomatoes.
What type of ground meat is best for this ragu?
You can use beef, bison, or pork, depending on your preference.
How do I know when the arancini are done frying?
The arancini are done when they are golden brown and the center reaches 165°F.
Can I make the ragu ahead of time?
Yes, the ragu can be made ahead of time and stored in the refrigerator for up to 3 days.
What can I serve with this dish?
This dish pairs well with a fresh salad or steamed vegetables.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia