Dumplings with tomato, mild Provolone Valpadana P.D.O. and basil

Peel the onion and garlic clove. Slice the first one thinly, cut the garlic in half and remove the soul.

Collect both ingredients in a large pan and add 4 tablespoons of extra virgin olive oil.

Turn on a low flame and fry until the onion is completely browned.

Add the tomato puree and sugar, stir well, raise the heat and cook the sauce 20 minutes half covered and turn it from time to time. Adjust the salt.

Cook the dumplings in plenty of salted water, drain them with a skimmer as they come to the surface and dip them in the pan with the sauce.

Add the mild diced Provolone Valpadana P.D.O., let it melt for a couple of minutes and add some fresh basil leaves.