Ricotta Polpette in Tomato Sauce

cooking.nytimes.com

denvergreene

subheading: FOR THE SAUCE:

10 fresh basil leaves

½ cup extra-virgin olive oil

2 garlic cloves, peeled and lightly smashed

1 teaspoon red-pepper flakes (optional)

2 (28-ounce) cans/about 8 cups crushed tomatoes

2 tablespoons tomato paste

1 tablespoon kosher salt (such as Diamond Crystal)

1 teaspoon freshly ground black pepper

subheading: FOR THE RICOTTA POLPETTE:

1 (32-ounce) container/about 4 cups whole-milk ricotta cheese (see Tip)

2 ½ cups seasoned Italian bread crumbs

3 large eggs

¼ cup finely grated Pecorino Romano cheese, plus more for serving

1 tablespoon chopped fresh parsley, plus more for serving

1 tablespoon kosher salt (such as Diamond Kosher)

1 teaspoon freshly cracked black pepper

subheading: TO SERVE:

Baguette, sliced and toasted

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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