Ingredients
1 tablespoon kosher salt
2 pounds fresh ground pork, preferably shoulder
1 cup panko breadcrumbs
1 cup whole or 2 percent milk
4 ounces guanciale or pancetta, diced
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
4 cloves of garlic, minced
1 tablespoon chopped fresh thyme
1 1/2 tablespoons chopped fresh oregano
1 cup chopped flat-leaf parsley
Liberal pinch red pepper flakes (optional)
2 cups grated Parmigiano-Reggiano plus extra for serving
3 tablespoons fresh ricotta
2 quarts Carbone’s Marinara Sauce (recipe follows)
1 1/2 to 2 pounds good-quality spaghetti
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced small
6 cloves of garlic, minced
1 pinch kosher salt
Pinch chile flakes (optional)
1 cup chicken stock
2 (28-ounce) cans of chopped plum tomatoes
1 bunch fresh basil, chopped
Preparation
Preheat oven to 400 F. Line 1 or 2 rimmed baking sheets with parchment paper and lightly oil. Set aside. In a large mixing bowl, gently fold the kosher salt into the ground pork and set aside. Combine the breadcrumbs and milk, and let stand for 20 minutes. In a skillet over medium-high heat, sauté guanciale or pancetta in olive oil until browned. Add onions, garlic and fresh herbs plus optional red pepper flakes. Sauté until onions and garlic have softened, about 10 minutes. Set mixture aside to cool. To make the meatballs, gently fold the cooled sauté mix, soaked breadcrumbs, Parmigiano-Reggiano and ricotta into the salted pork. It is important not to overmix. Mix just until ingredients hold together and elements are incorporated. Heat the olive oil in a Dutch oven over medium heat. Add the onions and garlic with a pinch of salt and sauté until translucent, about 5 minutes. Add optional chile flakes.Deglaze the Dutch oven with chicken stock, scraping up any browned bits. Add tomatoes and stir to incorporate. Bring to a simmer and cook for 30 minutes. Remove from heat. Stir in the basil. Taste sauce and adjust seasonings
