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Meatless Polpette in Tomato Sauce
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2 cups | dry breadcrumbs |
1/2 cup | parmesan |
1 tsp | baking powder |
1/4 tsp | salt |
2 | eggs |
1 cup | milk |
1/4 cup | chopped parsley |
1/4 cup | olive oil |
Sauce: | |
1 T | olive oil |
1 | onion, diced |
1 clove | garlic, minced |
1 can (28oz) | crushed tomatoes |
1 can | tomato paste |
1/2 cup | white wine, dry |
1 tsp | salt |
1 T | fresh basil, sliced |
Mix together: Crumbs | |
Cheese | |
Powder | |
Salt |
Stir in eggs, milk and parsley.
Refrigerate 30 mins.
Fry onion in oil add garlic. Cook until softened. Add 1 1/2 cups water, tomatoes, paste, wine and salt. Simmer 25 mins.
Heat oil over medium. Fry balls until golden, about 4 mins.. Transfer to sauce and simmer 20 mins. Stir in basil.
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