
Arancini with Meat Ragu Recipe
Ingredients (27)
- Rice: 7 cups chicken broth
- ¼ cup olive oil
- 1 Tbsp. butter
- 1 cup minced yellow onion
- 2½ cups short-grained rice
- ¾ cups dry white wine
- 1 cup Parmigiano-Reggiano
- Salt & freshly ground black pepper
- 1 egg yolk
- Breading: 1 cup flour
- 3 large eggs
- 2 Tbsp. cream
- 3 cups dry bread crumbs
- Filling: 12 oz. fresh mozzarella
- 1 cup Meat Ragù drained of excess liquid
- Ragù: 1 lb. beef top round roast
- 1 lb. pork tenderloin
- Kosher salt
- 3 Tbsp. extra virgin olive oil
- 1 medium yellow onion
- 1 garlic clove
- 1 cup fresh basil leaves
- 2 bay leaves
- ½ cup dry red wine
- 4 cups San Marzano tomatoes
- ½ cup tomato paste
- ½ tsp. red pepper flakes
Directions
Learn how to make this recipe at Reluctant Entertainer