MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ricotta Polpette In Tomato Sauce
Categories: Chese, Herbs, Vegetables, Chiies, Breads
Yield: 8 servings

MMMMM---------------------------SAUCE--------------------------------
10 Fresh basil leaves
1/2 c Extra-virgin olive oil
2 cl Garlic; peeled, lightly
- smashed
1 ts Red-pepper flakes (opt)
56 oz (2 cans) crushed tomatoes
2 tb Tomato paste
1 tb Kosher salt
1 ts Fresh ground black pepper

MMMMM----------------------RICOTTA POLPETTE---------------------------
32 oz Whole-milk ricotta cheese
2 1/2 c Seasoned Italian bread
- crumbs
3 lg Eggs
1/4 c Fine grated Pecorino Romano;
- more to serve
1 tb Chopped fresh parsley, more
- to serve
1 tb Kosher salt
1 ts Fresh cracked black pepper

PREPARE THE SAUCE: Tear 5 basil leaves in half; reserve
the rest. Combine the torn basil, olive oil, garlic and
red-pepper flakes (if using) in a small saucepan and
cook over very low heat for 10 minutes, allowing the
basil and garlic to steep in the oil. (Do not let the
garlic get beyond medium brown in color.) Remove from
the heat, strain the oil, discard the solids and set the
infused oil aside.

In a large pot or Dutch oven, combine the crushed
tomatoes, tomato paste, salt and pepper with 2 cups
water and the infused oil. Bring to a boil over
medium-high heat, then immediately reduce to a simmer.

Partially cover the pot and simmer the sauce over
medium-low heat, undisturbed, while you prepare the
ricotta polpette.

In a large bowl, use a spatula to mix all the polpette
ingredients until combined. (The mixture will be quite
soft.) Wet your hands and pinch off approximately
2-tablespoon portions and roll them into balls between
your palms. (They should each be about 2 inches wide and
weigh about 40 grams.) Place each polpette on a baking
sheet and repeat with the remaining mixture, making
about 35 small balls.

Once all the polpette have been rolled, bring the sauce
to a boil and carefully drop them into the sauce. Shimmy
the pot back and forth gently, after each addition, to
make room and to prevent the polpette from sticking to
the bottom of the pot or to each other. Do not stir, as
the balls will break apart.

Cover the pot with a lid and leave the polpette in the
sauce, undisturbed, for 4 minutes. Remove the lid and
shimmy the pot again. They will have begun to firm up.
Cover the pot again and cook for another 10 minutes,
until they are firm, plump and cooked through.

Carefully remove the polpette to a plate, topping them
with spoonfuls of sauce, or transfer the polpette and
sauce to a shallow serving bowl. Chop the remaining
basil and sprinkle on top, and garnish with more grated
cheese.

By: Anna Francese Gass

Yield: 8 servings (about 35 ricotta balls and about 7
cups of sauce)

RECIPE FROM: https://cooking.nytimes.com

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