Wishuwerebigger

Good morning! Happy Monday!! 

Omg this just made my mouth water 😍

drop the recipe!!!!🤤

It’s really simple:

canned crushed tomatoes, 24 oz

Enjoyable red wine, just a splash out of a bottle, rest is for drinking (never cook with anything you wouldn’t drink, and never drink anything you wouldn’t serve if you were trying to impress a date. Life is too short) 

pound of shredded mozzarella

box of pasta (1 lb)

8 oz freshly grated parmigiana

16 oz ricotta (the better it is, the less water it will have when you open it) 

 large onion

large pepper

3 cloves garlic

olive oil

butter

like 3 leaves of spinach

parsley, oregano, basil, salt, pepper, crushed red pepper all to taste

Oil into a bigass sauce pan, medium heat, when it sizzles, onions in, give it a couple minutes, sweat them down, add peppers, good sized knob of butter in, think like 2 tablespoons. Always cook with butter and oil, oil keeps butter from burning, butter keeps oil from smoking. Add garlic. Don’t brown any of this, just soften and sweat. Splash of red wine here to deglaze. Season, and then add tomatoes after everything has a tiny purple tint.  Chop spinach and herbs as small as you can and add, I like the iron and the bitterness it provides but you can pass it up too. Taste as you go, you’re gonna want to lower from its medium heat once it boils to simmer for at least an hour, stirring frequently and seasoning. Taste the whole time. When you get to the 10 minute mark, preheat your oven to 425, then boil water for pasta. Salt the water, just as it boils, not before, you’ll scratch your pots. Pasta water should be briny. Cook pasta for one minute less than it recommended, box says 11, do about 9.5. While pasta cooks, add half your parmigiana, half your mozzarella and all your ricotta to your sauce. When pasta is Al dente, pull a healthy scoop of that pasta water toss it into your cheese sauce, strain the rest. Don’t rinse your pasta. Combine sauce and pasta in tray, cover with remaining cheese and herbs to season the top and throw the whole thing in the oven for 20 minutes. Keep an eye on it, but cook time was EXACTLY 20 minutes in my stupid unreliable electric oven.

Thank you! Can’t wait to make it 🤤❤️

LMK what you think. If you’re not big on a chunky sauce like I am, just use a jar of your favorite! 

That's rough! My left knee sprains every few months. But my right knee has never failed me. I relate to appreciating the good knee! May it never know pain! Heal soon!