INGREDIENTS
2 lbs
of
1/2 cup
milk ricotta
1 1/2 cups
bread crumbs
2
eggs
1/2 cup
parmesan cheese
4 tbsps
milk
2 tbsps
parsley
2 tbsps
chipped basil
3 cloves
garlic
1 tbsp
kosher salt
1/2 tbsp
pepper
2 cloves
garlic
1/4 tsp
pepper flakes
1 small
onion
56 ozs
san marzano tomatoes
1 tbsp
butter
2 tbsps
extra virgin olive oil
1 tsp
salt and pepper and more
1 tbsp
basil
1 tsp
oregano
1 tbsp
salt
1 box
spaghetti
1 handful
salt