Brown the meat

• Heat a large pot and brown the ground beef and ground sausage, breaking them up.
• Add the minced onion, garlic and chopped sun-dried tomatoes and cook until softened.

Build the sauce

• Pour in the white wine and let it reduce slightly.
• Add the crushed tomatoes, water and tomato puree.
• Season with salt and pepper and simmer the soup.

Make the ricotta topping

• In a bowl, mix the ricotta, egg, Parmesan, half of the mozzarella, parsley and nutmeg.
• Season with salt and pepper.

Assemble and bake the mini bowls

• Ladle the soup into small oven-safe bowls.
• Spoon the ricotta mixture on top and add a chunk of mozzarella.
• Bake just until the cheese melts.

Alternative serving

• Skip the oven and stir the ricotta mixture and remaining mozzarella directly into the pot.
• Serve hot.