INGREDIENTS
4 cloves
Garlic
1
Shallot
1 tsp
Thyme, fresh
1 cup
Chicken stock
1 tbsp
Tomato paste
26 28 ounce cans
Tomato puree
1 lb
Farfalle
1
Pepper
1
Salt
1 tbsp
Olive oil
1 tbsp
White wine vinegar
1 tbsp
Butter, unsalted
1
Parmesan cheese, grated
8 oz
Ricotta
1/2 cup
White wine