Bolognese arancini with Béchamel sauce

AuthorLuka Lysiak

Making arancini is a great way of using up leftover bolognese sauce and risotto. Or they can be made from scratch, as here, where they're served with a creamy béchamel sauce and fresh basil.

Yields1 Serving
 1 tbsp olive oil 1 small onion (chopped) 1 garlic clove (crushed) 300g minced beef 50ml beef stock 100g grated carrot 6 fresh vine tomatoes (chopped) 2 tbsp tomato purée 100ml red wine 1 tsp sugar 1 small handful of fresh basil 1 litre chicken stock 60g unsalted butter 4 shallots (peeled and chopped) 200g risotto rice (such as carnaroli or arborio) 100ml white wine 50g parmesan (freshly grated) 50g plain flour 4 eggs (beaten with 2 tbsp milk) 250g breadcrumbs fresh basil leaves (to garnish) shaved parmesan (to garnish) 25g butter 25g flour 250ml whole milk pinch salt 1 tsp mixed spice
1

First, make the bolognese sauce. Heat the oil in a large, heavy-based saucepan, set over a medium heat. Add the onions and garlic and fry until softened.

2

Increase the heat and add the minced beef. Fry it until it has browned, breaking up any large chunks. Add the beef stock and carrots to the mince and stir.

3

Reduce the temperature and stir in the fresh tomatoes and tomato purée. Add the red wine and sugar, then season well with salt and pepper. Cover with a lid and simmer over a gentle heat for 1-1 1/2  hours, until rich and thickened, stirring occasionally. Stir in the basil, then cover the pan and leave to cool.

CategoryCuisine

Ingredients

 1 tbsp olive oil 1 small onion (chopped) 1 garlic clove (crushed) 300g minced beef 50ml beef stock 100g grated carrot 6 fresh vine tomatoes (chopped) 2 tbsp tomato purée 100ml red wine 1 tsp sugar 1 small handful of fresh basil 1 litre chicken stock 60g unsalted butter 4 shallots (peeled and chopped) 200g risotto rice (such as carnaroli or arborio) 100ml white wine 50g parmesan (freshly grated) 50g plain flour 4 eggs (beaten with 2 tbsp milk) 250g breadcrumbs fresh basil leaves (to garnish) shaved parmesan (to garnish) 25g butter 25g flour 250ml whole milk pinch salt 1 tsp mixed spice

Directions

1

First, make the bolognese sauce. Heat the oil in a large, heavy-based saucepan, set over a medium heat. Add the onions and garlic and fry until softened.

2

Increase the heat and add the minced beef. Fry it until it has browned, breaking up any large chunks. Add the beef stock and carrots to the mince and stir.

3

Reduce the temperature and stir in the fresh tomatoes and tomato purée. Add the red wine and sugar, then season well with salt and pepper. Cover with a lid and simmer over a gentle heat for 1-1 1/2  hours, until rich and thickened, stirring occasionally. Stir in the basil, then cover the pan and leave to cool.

Bolognese arancini with Béchamel sauce
IngredientsDirections