Irresistible Bolognese Arancini: A Fusion of Italian Classics

Welcome to my kitchen, where I’ll be sharing a delightful recipe for Bolognese Arancini. These golden, crispy rice balls are a perfect fusion of two beloved Italian dishes: Bolognese sauce and arancini. With a delicious meaty filling and a crispy breadcrumb coating, these bite-sized treats are sure to impress your family and friends. So, let’s roll up our sleeves and embark on this culinary adventure!

Preparation Time: 30 minutes Cooking Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 4-6


For the Bolognese Filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 250g ground beef
  • 250g ground pork
  • 1 carrot, finely diced
  • 1 celery stalk, finely diced
  • 400g canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup beef or chicken broth
  • 1/4 cup red wine (optional)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese

For the Arancini:

  • 3 cups cooked risotto rice, cooled
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 cup breadcrumbs
  • Vegetable oil for frying


  1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
  2. Add the ground beef and pork to the pan, breaking it up with a spoon. Cook until browned and no longer pink, stirring occasionally.
  3. Stir in the diced carrot and celery, cooking for an additional 2-3 minutes until they begin to soften.
  4. Pour in the crushed tomatoes, tomato paste, beef or chicken broth, and red wine (if using). Stir well to combine.
  5. Add the dried oregano, dried basil, salt, and pepper. Reduce the heat to low and simmer for 30 minutes, allowing the flavours to meld together. Stir occasionally to prevent sticking.
  6. Remove the Bolognese sauce from the heat and let it cool slightly. Stir in the grated Parmesan cheese, mixing well.
  7. Once the Bolognese sauce has cooled, it’s time to assemble the arancini. Take a small portion of the cooked risotto rice (about the size of a golf ball) and flatten it in the palm of your hand. Place a spoonful of Bolognese filling in the centre and fold the rice around it, shaping it into a ball. Repeat this process with the remaining rice and filling.
  8. In a shallow dish, combine the breadcrumbs and grated Parmesan cheese. Dip each rice ball into the beaten eggs, ensuring it is well coated, then roll it in the breadcrumb mixture until fully covered. Place the coated arancini on a tray or plate.
  9. Heat vegetable oil in a deep pan or fryer to approximately 350°F (175°C). Carefully drop a few arancini into the hot oil, being cautious not to overcrowd the pan. Fry until golden brown and crispy, turning occasionally to ensure even cooking. Remove the arancini with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat the frying process with the remaining arancini.
  10. Serve the Bolognese arancini while they’re still warm and crispy. They make an excellent appetizer or main course. You can even pair them with a side of marinara sauce for dipping.

Enjoy this wonderful fusion of flavours and textures, and savour the Italian goodness of Bolognese arancini!