Potato dumplings with soffritto
- 200 g Mutti Tomato Puree
- 2 tbsp Mutti Double Concetrated Tomato Paste
- 28 g potato dumplings
- 30 g celery
- 30 g carrots
- 30 g onions
- 120 g diced bacon
- 120 g diced mozzarella
- 60 g butter
- 4 tbsp extra virgin olive oil
- A few leaves of basil
Chop celery, carrots and onions together and brown them in a pan with oil and butter for 5 minutes.
Add bacon, and cook for another 5 minutes; then add Mutti Tomato Puree, Mutti Double Concentrated Tomato Paste and basil leaves cut into slices, and cook again for 10 minutes.
Cook potato dumplings in boiling salted water, drain them and mix with the sauce.
Serve with mozzarella.