A hearty ragu made with ground meat and tomatoes, paired with crispy arancini made from leftover risotto.

Ragu with Arancini recipe
Prep Time
20min
Cook Time
1hr 0min
Total Time
1hr 20min

Ingredients

4 Servings
(1 serving = 1 portion of ragu and arancini)

Ragu

  • tomato peeled and seeded tomatoes (hand crushed) or jar pasta sauce
    tomato peeled and seeded tomatoes (hand crushed) or jar pasta sauce
    6
  • large onion, diced
    large onion, diced
    1/2
  • ground meat (beef, bison, or pork)
    ground meat (beef, bison, or pork)
    12oz
  • tomato paste
    tomato paste
    2tbsp
  • red wine
    red wine
    1/2cup
  • oil
    oil
    1tbsp
  • thyme
    thyme
    1tsp
  • oregano
    oregano
    1tsp
  • basil
    basil
    1tsp

Arancini

  • leftover risotto
    leftover risotto
    1bundle
  • scoop #30 ice cream scoop
    scoop #30 ice cream scoop
    1
  • flour
    flour
    1cup
  • eggs beaten
    eggs beaten
    2
  • Panko breadcrumbs
    Panko breadcrumbs
    1cup
  • Oil for frying
    Oil for frying

How to make Ragu with Arancini

Ragu

  1. 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.

  2. 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.

  3. Step 3

    Sauté onions in oil until translucent, then add in ground meat and brown completely.

  4. Step 4

    Add in tomato paste, mix well, and cook out the raw tomato flavor for 3-5 minutes.

  5. Step 5

    Deglaze with red wine and let it cook until almost dry, then add in your crushed tomatoes.

  6. 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

  1. Step 1

    Use any leftover risotto and scoop using a #30 ice cream scoop.

  2. Step 2

    Bread them using flour, beaten eggs, and Panko breadcrumbs.

  3. Step 3

    Fry in 325°F oil until golden brown or until the center reaches 165°F.

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

  1. Ensure the oil is at the correct temperature before frying the arancini to achieve a crispy exterior.

  2. Adjust the seasoning of the ragu at the end of cooking to suit your taste.

FAQS

  1. Can I use canned tomatoes for the ragu?

    Yes, you can use canned tomatoes or jar pasta sauce as a substitute for fresh tomatoes.

  2. What type of ground meat is best for this ragu?

    You can use beef, bison, or pork, depending on your preference.

  3. 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.

  4. 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.

  5. What can I serve with this dish?

    This dish pairs well with a fresh salad or steamed vegetables.

Loading reviews...

c
instagram

Brandon Griffin

(@cajuninthekitchen)

Oakland, Ca 📍 Chef Made in Louisiana ⚜️🐊...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia