Sauce
1/4 cup of olive oil
1 tablespoon of chopped fresh parsley
1 kg of ripe tomatoes, cut into pieces
2 cloves of garlic, minced
1 medium onion, finely chopped
Salt to taste
Thickening agent (flour)
1 cup of all-purpose flour
800 g of potatoes
1 egg
1 pinch of salt
To dust with
1 cup of grated Parmesan cheese
Sauce
1/4 cup of olive oil
1 tablespoon of chopped fresh parsley
1 kg of ripe tomatoes, cut into pieces
2 cloves of garlic, minced
1 medium onion, finely chopped
Salt to taste
Thickening agent (flour)
1 cup of all-purpose flour
800 g of potatoes
1 egg
1 pinch of salt
To dust with
1 cup of grated Parmesan cheese
Sauce
In medium heat, cook all the ingredients, stirring occasionally, for 30 minutes or until the tomato starts to break down
Strain through a fine-mesh sieve, pressing well with a spoon
Thickening agent (flour)
Cook the potatoes with skin in boiling salted water until they're tender
Drain, peel, and squeeze
After cooling, add the egg, flour, and salt, and knead until a smooth dough forms
Form 1.5 centimeter diameter cylinders
Cut into 2 centimeter long pieces
Gently press each one with the tip of a fork
Cook in boiling water, adding more as needed, until they rise to the surface
Remove with a slotted spoon and place in a baking dish
Heat the sauce, spread over the ribs, dust with Parmesan cheese, and serve immediately.
