Arancini al Ragù: Crispy Italian Rice Balls

Prepare the Ragù: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery and cook until softened, about 5-7 minutes. Add the beef and pork mince and cook, breaking it up with a spoon, until browned.

Stir in the tomato paste and cook for 1 minute. Pour in the red wine and let it simmer until reduced by half. Add the crushed tomatoes, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5 hours, or up to 3 hours, stirring occasionally. The longer it cooks, the richer the flavor.

Cook the Rice: While the ragù is simmering, cook the Arborio rice according to package directions. Once cooked, stir in the Parmesan cheese and one beaten egg. Spread the rice on a baking sheet to cool completely.

Assemble the Arancini: Cut the mozzarella into small cubes. Take a handful of the cooled rice and flatten it in your palm. Place a spoonful of ragù and a few cubes of mozzarella in the center. Shape the rice around the filling to form a ball, ensuring the filling is completely enclosed. Repeat with the remaining rice and ragù.

Bread the Arancini: In a shallow dish, beat the remaining egg. In another shallow dish, place the breadcrumbs. Dip each arancino in the egg, then dredge in the breadcrumbs, making sure it's fully coated.

Fry the Arancini: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Carefully add the arancini to the hot oil, a few at a time, and fry until golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and place on a wire rack to drain.

Serve: Let the arancini cool slightly before serving. Enjoy them warm, when the mozzarella is still melted and gooey!