Sicilian arancini are typically larger and more substantial, with rich fillings like meat ragout, peas, and cheese rather than simple vegetable or cheese-only centres. This recipe uses the classic Sicilian method: a slow-cooked soffritto base of onion, carrot, and celery with beef, pork, wine, and tomatoes that develops deep, layered flavour. Combined with creamy rice and gooey mozzarella, they’re far more robust than lighter regional versions.