Rice “Oranges” with Ragu Sauce
by Editorial Staff
The classic Sicilian dish is rice balls with meat sauce (stew). It is quite simple to prepare, although it takes time to prepare. Such rice “oranges” with meat filling will surely please both adults and children! Very tasty!
Servings: 4
Ingredients
For the bolognese sauce:
- Carrots – 1/2 pc.
- Onions – 1/4 pcs.
- Petiolate celery – 1/2 stem
- Minced meat (pork + beef) – 300 g
- Dry red wine – 70 ml
- Tomatoes in their own juice – 200 g
- Salt
- Pepper
For “oranges”:
- Rice – 300-400 g
- Salt
- Saffron – 10-15 g
- Ground black pepper
For breading:
- Eggs – 2 pcs.
- Salt
- Breadcrumbs
For roasting:
- Vegetable oil
Directions
- First, let’s make a bolognese sauce. Of course, you can use a store-bought sauce if you don’t have time to mess around, but the taste will not be the same! Fry finely diced onions, carrots, and celery in olive oil.
- Add minced meat and fry well too. Add red wine and let it evaporate.
- Add chopped tomatoes in your own juice, salt, and pepper. If the tomatoes are sour, you can add 1/2 teaspoon sugar.
- Cook the sauce over low heat for at least an hour. Remember to stir from time to time.
- Boil the rice until tender, drain the water.
- Mix with saffron, diluted in 1 tablespoon. water. Spice up. To stir thoroughly. Cool slightly. The rice must be warm, not cold, or the oranges won’t form!
- Put a small amount of rice in the palm of your hand.
- Place about 1 tablespoon on the rice. filling sauce.
- Cover with rice. Form a tight ball by gently squeezing and tamping the rice. Traditionally, stewed oranges are rounded!
- I prefer rice balls smaller than a tennis ball, but that’s a matter of taste!
- Beat eggs with salt. Dip each ball into an egg and place it on a plate to drain the excess.
- Then roll each ball in bread crumbs.
- Fry the rice balls in a deep fryer or in a deep frying pan with vegetable oil. Place rice balls on paper towels to absorb excess oil.
- Ready-made rice balls with meat filling. Enjoy your meal!
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