Spaghetti with Meatballs
INGREDIENTS
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1/4 cup olive oil
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1 rack baby back ribs, separated (about 2 pounds)
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1 large Spanish onion, diced
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1 tablespoon kosher salt
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6 cloves garlic, sliced
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1 bottle dry white wine
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Two 28-ounce cans San Marzano tomatoes, chopped
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3 tablespoons fresh oregano leaves
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1 tablespoon crushed red pepper flakes, optional
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1 fresh bay leaf
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One 2-to 3-inch Parmesan rind
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1/3 cup olive oil
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1 clove garlic, minced
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1 shallot, minced
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1 1/2 cups diced day-old wheat bread (like from a pullman loaf)
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1/4 cup whole milk
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1 1/2 pounds ground beef (80/20 or 75/25)
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3/4 cup whole-milk ricotta
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1/2 cup fresh basil leaves, chopped
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1/2 cup chopped fresh flat-leaf parsley
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1/4 cup grated Parmesan
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1 teaspoon kosher salt
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1 egg
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Yia Yia's Neapolitan Sauce
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Kosher salt
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1 pound spaghetti
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15 fresh basil leaves, torn
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1 to 2 tablespoons butter
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1/4 cup grated Parmesan
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