Tomato-ricotta sauce

Ingredients for 4 servings:

• 1 can of tomatoes, peeled, preferably San Marzano, 500 ml
• 1 small onion(s)
• 1 garlic clove(s), up to 3 to taste
• 2 tbsp tomato paste
• 1 tsp white wine vinegar
• 2 tbsp ricotta
• olive oil
• salt and pepper
• Sugar
• oregano
• possibly black pepper, coarse

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Italian favorite

Blend the tomatoes in a blender until smooth. Finely chop the onion and garlic clove and sauté in olive oil in a pan. Then, briefly roast the tomato paste, add the passata, and season with salt, pepper, white wine vinegar, oregano, and a pinch of sugar. Simmer on low heat for 20 minutes. Just before the pasta is cooked, remove the pan from the heat and stir in the ricotta. Finally, sprinkle with coarse black pepper. This goes best with penne and a salad. Note: you’ll need to stir for a while to allow the ricotta to dissolve properly; otherwise, it can end up with chunky lumps. The amount depends entirely on personal taste, but I find this amount to be perfect with about 2-3 tablespoons of ricotta. The cheese keeps well in the refrigerator for a few days, so it can be reused.