Polpette Ricotta with Beef and Crushed Tomatoes

Polpette Ricotta with Beef and Crushed Tomatoes

Made with Crushed tomatoes

Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy

4 people



  • 2 slices stale bread (crust removed, cut into chunks)
  • 1 cup milk
  • 1 lb Premium beef mince
  • 1 egg
  • 3.5 oz Ricotta cheese (well drained)
  • 1 handful chopped up parsley leaves
  • 1/4 tsp nutmeg (grated)
  • 1/3 cup Parmigiano Reggiao cheese (grated)
  • Salt and pepper (for seasoning)


  • 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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Polpette Ricotta with Beef and Crushed Tomatoes: 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, Parmigiano Reggiano cheese and ricotta cheese.
  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® Crushed Tomatoes (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 the polpette ricotta while it is hot with crusty bread.

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Also made with: Crushed tomatoes

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