1/4 cup olive oil
1 rack baby back ribs, separated (about 2 pounds)
1 large Spanish onion, diced
1 tablespoon kosher salt
6 cloves garlic, sliced
1 bottle dry white wine
Two 28-ounce cans San Marzano tomatoes, chopped
3 tablespoons fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1 fresh bay leaf
One 2-to 3-inch Parmesan rind
1/3 cup olive oil
1 clove garlic, minced
1 shallot, minced
1 1/2 cups diced day-old wheat bread (like from a pullman loaf)
1/4 cup whole milk
1 1/2 pounds ground beef (80/20 or 75/25)
3/4 cup whole-milk ricotta
1/2 cup fresh basil leaves, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmesan
1 teaspoon kosher salt
1 egg
Yia Yia's Neapolitan Sauce
Kosher salt
1 pound spaghetti
15 fresh basil leaves, torn
1 to 2 tablespoons butter
1/4 cup grated Parmesan
Jane W.
I was told these were the best meatballs I ever made! My tastebuds concur! I didn't make this sauce but I will next time. Thanks Michael!
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