Spinach Polpette in Tomato Sauce | RICARDO

Ingredients

• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/4 cup (60 ml) olive oil
• 1 can 19 oz (540 ml) crushed tomatoes
• Salt and pepper
• 1 bag 170 g fresh spinach
• 1 peeled clove garlic, halved
• 2 tablespoons (30 ml) olive oil
• 1 container 1 lb (454 g) ricotta cheese
• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
• 2 eggs
• 3/4 cup (180 ml) unbleached all-purpose flour
• Parmigiano-Reggiano cheese shavings, to taste
• Basil leaves, to taste