• You should probably make the sauce first and leave it to cool. Tomato sauces are always better when they've rested.
• Heat up the olive oil in a deep pan.
• Soften the onions then add the garlic.
• Add the tomato paste, stir briefly, then add the tomatoes, bay leaves and salt. Cook for half an hour or so on a low to medium heat then set aside.

For the polpette/ricotta balls:

• Drain the ricotta then mix it with the eggs, pecorino, breadcrumbs, garlic, oregano, salt and pepper.
• Pre-heat the oven to 180C
• Form golf balls with the ricotta mixture with your hands and place on a baking tray laid with silpat/parchment. Leave to rest in the fridge for half an hour.
• Bake for 15 minutes.

To serve:

• Heat up the tomato sauce and serve the balls on top of the sauce. Add some fresh basil and more pecorino.