Sicilian Arancini with Beef Ragu

Heat olive oil in a pan and cook onion for 4–5 minutes until soft.

Add garlic and beef mince, then cook until browned.

Stir in tomato purée and crushed tomatoes, season with salt and black pepper, and simmer for 15 minutes to make a thick ragu.

Meanwhile, cook rice in hot chicken stock until tender and the liquid is absorbed.

Spread the rice on a tray to cool slightly, then mix through grated Parmesan and one beaten egg.

Take a handful of rice, flatten in your palm, add a spoonful of ragu and a cube of mozzarella, then seal into a ball.

Repeat to make all arancini, then coat each one in remaining beaten egg and breadcrumbs.

Deep-fry in hot oil at 175°C for 4–5 minutes until crisp and golden, or bake until golden if preferred.

Drain briefly and serve hot with extra warmed tomato sauce.