Make it Scotch

Arancini filled with rich Scotch Beef ragu

  • Prep 30 mins
  • Cook 1 hr 55 mins
  • Serves 4

Ingredients

Cooking Method

For the ragu:

  • 1
    Melt the butter in a large, broad based pan add the chopped pancetta, onion, carrot and celery and gently fry for about 10 minutes until just beginning to brown a little, add the chopped steak and stir to coat in the oils and to separate the pieces.
  • 2
    Fry for 10 to 12 minutes to brown the meat all over and to evaporate excess meat juices. Add the wine and bubble to deglaze the pan then add about 150 ml of the stock and stir well. Add the tomato paste and the chopped fresh tomato and stir well.
  • 3
    Reduce the heat to a low simmer, partially cover the pan with a lid and if you have a heat diffuser, place that under the pan. Continue cooking for about 1-1 1/2 hours until the meat is very tender and a thick rich sauce coats it. Add a little extra stock from time to time but don't let it become thin and watery. Check seasoning, you shouldn't need extra salt but some black pepper would be good. Set aside to cool.
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