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Beef and Ricotta Polpette

Beef and Ricotta Polpette

As the days get shorter and the air gets colder, we need to warm ourselves from the inside out with delicious, heartening meals like these Beef and Ricotta Polpette.

Beef and Ricotta Polpette

Serves 4



2 slices of stale bread, crust removed, cut into chunks

1 cup of milk

Premium beef mince (450g)

1 egg

Ricotta, well drained (100g)

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 400g tins of Mutti Polpa Finely Chopped Tomatoes

1 brown onion, chopped

1 garlic clove bashed with the back of a knife

2 tablespoons of extra virgin olive oil

1/2 cup of red wine

2 bay leaves

1 cup of water

Salt to taste

Crusty bread to serve


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 hot with crusty bread.

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