INGREDIENTS
2 tbsp
olive oil
1 large
white onion
5
garlic cloves
56 oz
canned tomatoes
6 oz
tomato paste
1/2 tsp
kosher salt
1/2 tsp
black pepper
1/8 tsp
sugar
4
fresh basil leaves
8 larges
eggs
1 1/2 cups
flour
1 1/8 tsp
kosher salt
2 tbsp
vegetable oil
2 lb
ricotta
2 cups
shredded mozzarella
1 cup
parmesan
1 tbsp
fresh flat-leaf parsley
1/8 tsp
nutmeg
1 cup
pecorino romano