Arancini - mozzarella and ragù stuffed rice balls

Make the ragù. Fry onions, carrots and celery in a little olive oil. Add mince and brown. Add passata and salt and pepper. Simmer for about 30 mins. Sauce must be quite dry. Leave to cool

Fry rice in a little oil for 1 min. Add stock and cook like you would risotto. When stock absorbed and rice al dente, leave to cool

Buy or make your own breadcrumbs. Beat an egg in a bowl. Get rice, ragù and mozzarella ready.

Put some rice in the palm of your hand. Add some ragù, the mozzarella, a little more ragù

Add a little more rice to close and make your ball

Roll in the egg and then the breadcrumbs

Finish all 4 in the same way. Leave in fridge for about an hour

Heat oil in a large pan or wok. Fry until golden brown all over

Drain on kitchen paper, serve hot :)