Arancini

Prepare the necessary ingredients.

Heat a tablespoon of olive oil in a pan, add chopped onion, celery, and carrot.

Simmer for 10 minutes, add both minced meats, and simmer, stirring, for another 10 minutes.

Pour in the tomato sauce and add the pasta, reduce the heat to low, and simmer for another 40-45 minutes. Let it cool.

In the remaining olive oil, sauté the chopped red onion for 10 minutes, add the rice, mix, add saffron and one and a half cups of water. Bring to a boil, cover, and remove from heat, let sit for 20 minutes.

Then stir in the parmesan, season with salt and pepper. Place the rice on a plate and let it cool.

Mix flour, eggs, and half a glass of water in a bowl, and pour breadcrumbs into a separate container.

Mash a spoonful of rice in your palm into a flat cake, place some filling in the center and wrap it into a neat ball. Dip it in the egg mixture and coat it with breadcrumbs. Shape the remaining arancini the same way.

Heat vegetable oil in a deep pan to 180 degrees. Fry the arancini in batches until golden brown.

Place on paper towels and let sit for five minutes before serving.