Arancini and Lamb Ragu
Arancini is a traditional Italian dish made of deep-fried rice balls that are typically filled with ragù (a meat-based sauce), tomato sauce, mozzarella cheese, and sometimes peas or other ingredients.Lamb ragù is a sauce made with ground lamb, vegetables such as onions, carrots, and celery, and seasoned with herbs like rosemary and thyme. It's typically served over pasta, rice, or polenta and is a hearty and flavorful dish. Together, Arancini and Lamb Ragù make for a delicious and satisfying meal.
Ingredients
For Arancini:
- 2 cups cooked risotto
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese
- 1/2 cup breadcrumbs
- 2 eggs
- 1/4 cup flour
- 1/4 cup parsley chopped
- Salt and pepper to taste
- Oil for frying
For Lamb Ragu:
- 1 pound ground lamb
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 celery stalks finely chopped
- 3 cloves garlic minced
- 1 cup beef broth or chicken broth
- 1/2 cup red wine
- 1 can crushed tomatoes
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Oil for cooking
Instructions
For Arancini:
- In a large bowl, mix together the cooked risotto, grated Parmesan cheese, mozzarella cheese, breadcrumbs, eggs, flour, chopped parsley, salt, and pepper.
- Form the mixture into small balls, about the size of a golf ball.
- Heat the oil in a deep saucepan or fryer to 350°F.
- Fry the arancini until golden brown, about 3-4 minutes.
- Remove from the oil and place on paper towels to drain excess oil.
For Lamb Ragu:
- Heat the oil in a large saucepan over medium-high heat.
- Add the ground lamb and cook until browned, breaking it up into small pieces as it cooks.
- Add the chopped onion, carrots, celery, and garlic to the pan and cook until the vegetables are tender, about 5 minutes.
- Add the beef or chicken broth, red wine, crushed tomatoes, bay leaves, dried rosemary, dried thyme, salt, and pepper to the pan.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook for 30-45 minutes, stirring occasionally.
- Remove the bay leaves and serve the lamb ragu over the arancini.
- Enjoy your delicious Arancini and Lamb Ragu!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 717kcal (36%)Carbohydrates: 55g (18%)Protein: 36g (72%)Fat: 37g (57%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 187mg (62%)Sodium: 846mg (37%)Potassium: 910mg (26%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 5977IU (120%)Vitamin C: 19mg (23%)Calcium: 300mg (30%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
