Beef and ricotta polpette with tomato sauce

Beef and ricotta polpette with tomato sauce

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy

4 people



  • 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
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Beef and ricotta polpette with tomato sauce: Method

  1. Soak the bread in milk for approximately 10 minutes.
  2. In a bowl, mix together the beef mince with egg, salt, pepper, chopped parsley, nutmeg, parmesan and ricotta.
  3. Squeeze the milk out of the bread, add to the meat mix and combine well using your hands or wooden spoon. Using the palms of your hands, roll the polpette into balls the size of large walnuts and set aside in the fridge to firm up for 15 minutes.
  4. In the meantime, pan-fry the chopped onion and garlic in a little olive oil until the onion is soft and translucent. Add the polpette and brown them on both sides. Once the polpette are brown add 1/2 cup of red wine and let the alcohol evaporate. Add the bay leaves, two tins of Mutti Polpa and water. Bring to the boil and turn the heat to low then simmer with the lid on for at least 2 hours, stirring occasionally.
  5. Serve hot with crusty bread.

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Also made with: Chopped tomatoes

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