Peel and cut potatoes into evenly-sized chunks. Bring a medium pot with potato chunks covered by 8 cups water and 2 tsp. salt to a boil. Cook until fork-tender, 14-18 minutes.

Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot.

Set aside 2/3 cup potato cooking water for sauce. To potatoes, add sour cream, half the butter (reserve remaining for sauce), 1/2 tsp. salt, and 2 Tbsp. remaining potato cooking water. Mash until smooth. If too dry, add additional remaining potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside.

While potatoes boil, prepare ingredients.

Halve and peel onion. Cut halves into 1/4" dice.

Peel, trim, and cut carrot into 1/4" dice.

In a mixing bowl, combine ground beef, breadcrumbs, ricotta, and a pinch of salt and pepper.

Form into eight evenly-sized meatballs, about the size of golf balls.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add meatballs to hot pan and stir occasionally until browned all over, 4-6 minutes.

Transfer meatballs to a plate. Meatballs will finish cooking at a later step. Reserve pan; no need to wipe clean.

Return pan used to sear meatballs to medium-high heat. If pan is dry, add 2 tsp. olive oil. Add carrot and onion to hot pan. Stir often until lightly browned, 3-5 minutes.

Add reserved potato cooking water, demi-glace concentrate, and red cooking wine. Bring to a boil.

Once boiling, add meatballs. Cover, and cook until vegetables are tender and meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes.

Remove from burner. Gently stir in remaining butter.

Plate dish as pictured on front of card, making a bed of potatoes and placing meatballs and vegetables on top. Generously pour sauce over. Bon appétit!