Beef and ricotta polpette with tomato sauce | Mutti Recipe

Ingredients

• 2 slices of stale bread, crust removed, cut into chunks
• 1 cup of milk
• Premium beef mince (450 g)
• 1 egg
• Ricotta, well drained (100 g)
• 1 handful of chopped up parsley leaves
• 1/4 teaspoon of grated nutmeg
• 1/3 cup of grated parmesan cheese
• Salt and pepper for seasoning
• 2 tins of 400 g Mutti Polpa Finely Chopped Tomatoes
• 1 brown onion, chopped
• 1 clove garlic bashed with the back of a knife
• 2 tablespoons of extra virgin olive oil
• 1/2 cup of red wine
• 2 leaves bay
• 1 cup of water
• Salt to taste
• Crusty bread to serve