Arancini di riso

Begin by preparing the ragù: Heat 15g of extra-virgin olive oil in a heavy-bottomed pot over medium heat. Add the diced pancetta and cook until crispy, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add half of the finely chopped yellow onion, the finely chopped carrot, and the finely chopped celery stalk to the pot. Sauté until softened, about 8-10 minutes.

Increase heat to medium-high. Add the beef mince and pork mince to the pot and brown thoroughly, breaking up any clumps. Drain any excess fat.