Polpette Ricotta with Beef and Crushed Tomatoes | Mutti Recipe
Polpette Ricotta with Beef and Crushed Tomatoes: prepare your recipe step-by-step and make it unique with the excellent taste of Mutti Italian tomatoes!
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Skillet
- Pot
- Stove
- Refrigerator
- Plate
- Can opener
- Serving bowl
Ingredients
- 2 slices stale bread (crust removed, cut into chunks)
- 1 cup milk
- 1 lb Premium beef mince
- 1 egg
- 3 1/2 oz Ricotta cheese (well drained)
- 1 handful chopped up parsley leaves
- 1/4 tsp nutmeg (grated)
- 1/3 cup Parmigiano Reggiao cheese (grated)
- Salt
- pepper
- 28 oz Mutti® Crushed Tomatoes (Polpa)
- 1 brown onion (chopped)
- 1 clove garlic bashed with the back of a knife
- 2 tbsp of extra-virgin olive oil
- 1/2 cup of red wine
- 2 leaves bay leaves
- 1 cup water
- salt to taste
- Crusty bread to serve
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