Veal and Ricotta Meatballs: Polpettine di Ricotta e Vitello

Ingredients

• 1/2 pound veal shoulder, finely ground in a meat grinder
• 1 cup plus 2 tablespoons ricotta cheese, drained for 1 hour
• 1 egg, beaten
• 1/2 cup freshly grated Parmigiano-Reggiano
• A few gratings nutmeg
• Salt and black pepper, to taste
• Flour, for dusting
• 1 cup extra virgin olive oil, for frying
• 2 cups basic tomato sauce, recipe follows
• Basil leaves, for garnish
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt, to taste

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