Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghettoni al ragù avanzato dalla realizzazione degli arancini

Spaghettoni with Leftover Ragù from Making Arancini

Name: Spaghettoni with Leftover Ragù from Making Arancini
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 10 1/2 oz ground veal (300 grams); 1 celery stalk; 1 carrot; 1/2 white onion; 3 1/2 oz peas (100 grams); 1 heaping tablespoon tomato paste; Salt, to taste; Black pepper, red pepper flakes, or both, to taste; Extra-virgin olive oil; as needed Water,

giovanni tagliarini @cook_Gianni

Ragusa

Hello to all food lovers! This recipe uses ragù left over from making arancini, which we cooked the day before. We always do this because there's usually enough ragù left to use in other dishes. This is the recipe for the ragù filling for arancini (without the mozzarella), in a quantity that makes about twenty arancini. I'll share the full arancini recipe another time, since there are many variations depending on tradition and region.

giovanni tagliarini @cook_Gianni

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Ingredients

30–45 min.

Serves 2 servings

10 1/2 ozground veal (300 grams)
1celery stalk
1carrot
1/2white onion
3 1/2 ozpeas (100 grams)
1heaping tablespoon tomato paste
Salt, to taste
Black pepper, red pepper flakes, or both, to taste
Extra-virgin olive oil
as neededWater,

Saved

Steps

30–45 min.

1

Sauté the onion in a little extra-virgin olive oil. Once it starts to sizzle, add the carrot and celery. Stir, then add the peas. Mix well, then add the ground veal and cook, stirring, for 4 to 5 minutes. Add the tomato paste and enough water to cover the mixture. Stir well, lower the heat, and season with salt, pepper, and red pepper flakes if you like it spicy. Let the mixture reduce, being careful not to let it stick to the bottom.
2

When the sauce has thickened but is not dry (it should still be moist), use a strainer to separate the meat from the sauce. Let the ragù cool, then refrigerate for at least 1 hour. This is the ragù used for arancini. With any leftover ragù (and there’s always some), combine it with the reserved sauce and heat it in a skillet with a drizzle of extra-virgin olive oil.
3

Use any pasta you like—spaghettoni, penne, or fusilli. Once drained, toss the pasta in the skillet with the sauce to coat well. Add plenty of grated cheese, serve, and enjoy.