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.
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.
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.
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.
Ingredients
Directions
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.
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.
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.