A hearty ragu made with ground meat and tomatoes, paired with crispy arancini made from leftover risotto.
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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.
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.
Sauté onions in oil until translucent, then add in ground meat and brown completely.
Add in tomato paste, mix well, and cook out the raw tomato flavor for 3-5 minutes.
Deglaze with red wine and let it cook until almost dry, then add in your crushed tomatoes.
Bring to a boil, then simmer on low. Season with dried basil, dried oregano, and dried thyme. Adjust flavors at the end of cooking.
Use any leftover risotto and scoop using a #30 ice cream scoop.
Bread them using flour, beaten eggs, and Panko breadcrumbs.
Fry in 325°F oil until golden brown or until the center reaches 165°F.
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.
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.
