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Arancini with ragu (arancine al ragù)
Fruit and vegetables
100g/3½oz chopped mixed vegetables and herbs (ideally equal amounts of onion, celery and carrot mixed with fresh
parsley
and basil)
Tins, packets and jars
250ml/9fl oz
passata
250g/9oz carnaroli
rice
350g/12oz
arborio rice
Cooking ingredients
3 tbsp
olive oil
2 litres/3½ pints beef or
vegetable stock
1 packet (around 0.8g)
saffron
100g/3½oz fine
breadcrumbs
peanut or
sunflower oil
, for deep-frying
salt and freshly ground
black pepper
Dairy, eggs and chilled
60g/2¼oz
butter
60g/2¼oz
pecorino
, grated
2 free-range
eggs
, beaten
Meat, fish and poultry
300g/10½oz
beef mince
Other
125ml/4fl oz
red wine
100g/3½oz
peas
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