In a small bowl, whisk together the 2 eggs until completely combined
In another small bowl, add the fine breadcrumbs
Wet your hands in some water to prevent rice from sticking
Take about ¼ cup of rice and spread it into a flat patty on your hands.
Scoop about 2 TBS of ragu – tomato sauce and ground beef – into the middle of the rice.
Move the rice around the sauce, then form it into a ball, making sure the sauce isn't coming through. – they should be about 2 inches in diameter. Place them on a cookie sheet until you're ready for the next step.
Dip a rice ball in the egg, swirling around to cover completely.
Dip the rice ball in the breadcrumbs and cover completely with breadcrumbs, place on another cooking sheet.
Repeat until all the stuffed rice balls are covered with breadcrumbs
In a wide pot, add the vegetable oil – you want to be able to fry 3 to 4 rice balls at a time.
Once the oil is 350 degrees Fahrehneit, place 3 to 4 rice balls into the oil
Let them fry for a minute or two, rotating as they cook, to cook all sides, until they are golden brown.
Remove the balls using a slotted spoon or spatula and lay on paper towel to soak the excess grease.
Continue until all arancini are fried, and enjoy warm!