Ricotta polpette with tomato sauce | Recipe | V-ZUG United Kingdom

Ricotta polpette with tomato sauce | Recipe | V-ZUG United Kingdom

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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

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