The Ultimate Sauce for Arancini

foodandwine.com

Trishyg

subheading: Ragù:

2 pounds boneless beef chuck, cut into 1-inch cubes

1 ¾ teaspoons kosher salt, divided, plus more to taste

5/8 teaspoon black pepper, divided

¼ cup extra-virgin olive oil, divided

1 cup finely chopped yellow onion (from 1 medium onion)

½ cup finely chopped celery (from 2 medium celery stalks)

¼ cup finely chopped carrot (from 1 medium carrot)

2 tablespoons tomato paste

1 cup (8 ounces) good-quality dry red wine

2 cups tomato passata (from 1 [24-ounce] bottle)

2 cups beef broth

subheading: Risotto:

5 cups chicken or beef stock

2 tablespoons unsalted butter

½ cup finely chopped yellow onion (from 1 small onion)

¼ teaspoon kosher salt, plus more to taste

2 cups arborio rice (about 13 ½ ounces)

¼ cup (2 ounces) dry white wine

2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup)

2 ounces pecorino Romano cheese, grated (about ½ cup)

subheading: Arancini:

4 ounces caciocavallo or provola Ragusana cheese, cut into ½-inch cubes (about 1 cup)

½ cup cooked English peas

1 cup 00 flour (about 4 ounces)

1 cup water

2 cups plain breadcrumbs

12 cups neutral oil, such as sunflower

Kosher salt, to taste

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