Crumble in the meet and add the onion. Fry the arancini in batches of 5 or 6, using a spider or slotted spoon to carefully lower the Cook, stirring often, until the water given off by the meat is evaporated and the meat add onion begin to brown, about 20, minutes. Make the ragu (up to 3 days in advance): heat ΒΌ cup olive oil in a 3-quart saucepan over medium heat.

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