Ricotta polpette with tomato sauce | Recipe | V-ZUG Thailand

Ingredients

• 250 g day-old bread
• 250 ml milk
• 250 g ricotta
• 200 g frozen spinach
• 80 g grated Parmesan
• 1 egg
• 2 sprigs of flat-leaved parsley
• 1 clove of garlic
• 1½ tsp salt
• Some pepper
• 1 tbsp olive oil
• 1 onion
• 1 tbsp tomato purée
• 800 g skinned cherry tomatoes (tinned) or plum tomatoes (tinned)
• 200 ml water
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp pine nuts
• Some flat-leaved parsley