Sicilian Arancini

Ingredients
1 kg of meat for sauce,
chopped onions,
celery,
carrots,
parsley,
peeled tomatoes,
tomato extract,
nut,
1 kg of rice for risotto,
butter,
parmesan,
spicy provolone,
eggs,
peas,
olive oil,
salt and pepper,
breadcrumbs,
flour

Method
Fry the chopped vegetables in oil, brown the meat, add the nut and after a while the peeled tomatoes, tomato extract and a little water. Add salt and sugar, cook over low heat for about 1.1 / 2 hours. Bring the water and the nut to the boil and then add the rice. When cooked, add butter, plenty of grated Parmesan, a little grated provolone and 4 ladlefuls of sauce. Place the rice on a tray and let it cool. Cut the meat into small pieces and season with a ladle of sauce. Put the peas and eggs aside. Form the arancini placing a pinch of rice inside the hand and making it concave. Insert a piece of meat, a small piece of provolone, a small piece of hard egg (optional) and some peas. Close with a little more rice and give the arancino the shape you want. Pass in flour, eggs, breadcrumbs and fry. Serve hot.