Make a sauce by frying garlic and adding tomato puree.
Cook for 30 minutes over low heat, adding water if too thick.
Heat 1/2 inch of oil in a skillet.
Drain water out of ricotta by putting into a dish towel for an hour.
Mix the ricotta, crumbs, cheese, eggs, parsley, pepper and salt together.
Roll into balls and fry.
As the balls are fried, drop gently into the sauce.
Simmer 30 minutes.