How to cook
Make balls and fry them for 2-3 minutes on each side over medium heat. Put a lid on and leave for another 3 minutes. Take them out and put them in another dish, which is capped with a lid.
Grate the tomatoes, finely cut the garlic and parsley. In the oil left over from the frying of the meatballs, fry the tomatoes for 3 minutes, add the tomato puree and garlic and close with a lid. Stew for 4 minutes.
Add the broth and once the sauce comes to a boil, lower the stove's heat to a minimum and let it simmer for 5 minutes while stirring. Add salt and parsley, remove it from the heat and stir.
Boil the farfalline in salted water, drain, pour the tomato sauce over it, place the meatballs on top and serve.