• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.

• 1/4 cup olive oil
• 6 garlic cloves, thinly sliced
• 2 sprigs basil
• 2 (28-ounce) cans whole peeled tomatoes
• Kosher salt, freshly ground pepper
• 3 thick slices white sandwich bread, crusts removed
• 2 large eggs, beaten to blend
• 2 garlic cloves, finely chopped
• 1/3 cup fresh whole-milk ricotta
• 1/4 cup finely chopped prosciutto
• 1/4 cup finely chopped parsley
• 1/3 cup grated Parmesan, plus more
• 3/4 teaspoon fennel seeds
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 1/4 teaspoons kosher salt, plus more
• 1 pound ground beef chuck, preferably 20% fat
• 2 tablespoons olive oil, plus more
• 12 ounces spaghetti
• Torn basil (for serving; optional)
• A spice mill or mortar and pestle

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