Food and Travel Magazine | Arancini Al Ragù

Ingredients

• 3tbsp olive oil, plus extra to toast the rice
• 1-2 onions, finely chopped
• 450g minced beef
• 360ml basic tomato sauce (see recipe)
• 125g fresh or frozen peas (optional)
• 600g Arborio rice
• 1.5 litres vegetable stock
• 75g Parmigiano Reggiano, finely grated
• 150g mozzarella, diced
• Approx. 100g plain flour, to coat
• 3 large eggs, beaten
• 300g dried breadcrumbs, such as panko
• Sunflower oil, to deep-fry
• Italian leaf salad
• Slow-cooked tomato sauce
• 500g canned whole peeled tomatoes
• 1tsp fine salt