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
Sauce
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
Method
Soak the bread in milk for approximately 10 minutes.
In a bowl, mix together the beef mince with egg, salt, pepper, chopped parsley, nutmeg, parmesan and ricotta.
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.
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.
Serve the polpette ricotta while it is hot with crusty bread.