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Arancine al ragù
Make the ragù: soften the onion in the oil, brown the beef, add the wine and let it evaporate, then the concentrate and passata. Simmer 40 minutes until thick, add the peas for the last 10 minutes and season. Cool.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Arancine al ragù take?
4 hr 30 min all in — 1 hr prep, 1 hr 30 min cook, 2 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 10 arancine. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
A bit of work.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Dutch oven, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Caciocavallo → Provola or scamorza. Both southern stretched cheeses that melt well.
Any tips from this recipe?
Make the rice and ragù the day before; cold, firm rice is much easier to shape. The centre stays very hot: wait a few minutes before biting.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.