Heat 1 tbsp olive oil over a high heat in a large frying pan. Brown your meat and pork in batches in a frying pan.
Heat a large casserole dish on a medium heat. Add your onion, carrot and celery to your pan and fry off for 5 mins, until soft and starting to caramelise. Add your garlic and cook out for 1 min until fragrant. Top your beef and pork back into the pan then put in your wine and reduce totally. Add your tomato puree and cook for 2 mins before adding your chopped tomatoes, beef stock, tomato puree, brown sugar, bay leaf and seasoning.
Bring to a simmer, then pop on the lid and place in the oven. Cook for about 3 hours at 150°C. Add your peas in the last 5 mins.
Pour your stock into a saucepan and heat until at a low simmer.
Heat your butter and oil in a large, wide pan on a medium heat. Add your onion, turn down the heat and sweat for 10 mins until totally soft but not taking on any colour. Add your garlic and cook out for 2 mins. Add your risotto rice and turn up the heat a little. Cook for 2 mins until it is starting to go translucent.
Pour in your wine and stir until it is totally absorbed. A ladle at a time, add your stock and stir until the liquid is totally absorbed before adding your next one. In the final stage of the stock being added, also add your saffron that has been soaking in a little water. Once all the liquid has been added and the rice is cooked, put the butter, parmesan and seasoning in. Turn off the heat and pop a lid on - leave for 5 mins. Remove the lid and stir to combine. Spread on a tray and pop in the fridge to cool down.
Line a glass bowl with cling film. Line with your risotto mix, pressing in to ensure it is in an even layer. Sprinkle the base with half your mozzarella, then fill with your ragu. Top with the remaining mozzarella, then your remaining mozzarella. Smooth into a dome, then cover with clingfilm and place in the freezer to chill for 2-3 hours, until firm.
Heat some oil in a large, deep saucepan to 180°C/350°F.
Whisk your eggs, flour and water together to form a loose batter.
Dredge your giant arancini in the batter, then coat in your panko breadcrumbs.
Gently place your arancini to fry in your oil, and cook for about 10 mins. Remove from the oil and drain.
Sprinkle with parmesan and serve with tomato sauce.