Spaghetti and meatballs with ricotta | Mutti Recipe

Ingredients

• 70 ml gr of crustless stale bread soaked in 120of milk
• 120 g ricotta cheese
• 500 g pork and veal mince (combined)
• 1 egg
• 40 g grated Parmigiano Reggiano cheese
• 2-3 tblsp of chopped parsley
• 1/4 tsp of grated nutmeg
• Finely grated zest of 1/2 lemon
• Salt and pepper for seasoning
• 1 small brown onion or French shallot (finely chopped)
• 1/4 in of a red capsicum (one piece)
• 150 ml of red wine
• 800 ml of Mutti Passata (ideally Mutti Passata Gastronomia Baby Roma (but Classic is fine also))
• 400 ml of water
• A few parsley leaves
• leaves A few celeryplus some to add to the finished dish
• 50 ml of Monini Classico Extra Virgin Olive Oil