INGREDIENTS
2 tbsp
extra-virgin olive oil
1
large white onion, finely chopped
5
garlic cloves, minced
2 28 ounce cans
crushed tomatoes
1 6 ounce can
tomato paste
1/2 tsp
kosher salt, plus more as needed
1/2 tsp
black pepper, plus more as needed
1/8 tsp
sugar
4
fresh basil leaves, minced
8
large eggs
1 1/2 cups
all-purpose flour
1 1/8 tsp
kosher salt
2 tbsp
vegetable oil
2 lb
ricotta
2 cups
shredded mozzarella (from about 10 ounces)
1 cup
grated Parmesan (from about 2 ounces)
1 tbsp
minced fresh flat-leaf parsley
1/8 tsp
grated nutmeg
1 cup
grated pecorino Romano (from about 2 ounces), plus more for serving