Leftover Risotto Arancini Balls with Tomato Sauce

Ingredients

• For the arancini
• 150g mozzarella balls
• 1 packet of small mozzarella balls
• 200g – 300g panko breadcrumbs
• 2 large eggs beaten
• 1 handful of flour for rolling arancini
• 1 – 1 1/2 l vegetable oil
• For the tomato sauce
• 1 medium onion
• 1 stick of celery
• 2 cloves garlic
• 1 red chilli – de-seeded
• 1 red pepper
• 2 bay leaves
• 1 tbs oregano
• Tomatoes – either 400g fresh ripe tomatoes plus 1 tbs tomato puree and 1 tsp sugar, or 1 tin of chopped plum tomatoes, or 400ml passata
• Salt and pepper
• Olive oil