On Top Of Ole Smoky, All Covered With Cheese: Spaghetti And Meatballs


  • 12 ounces ground pork
  • 12 ounces ground beef sirloin
  • Salt and freshly ground black pepper
  • 3 slices good-quality bread such as pane bello or white country boule, crusts trimmed
  • 1 cup milk
  • Freshly grated nutmeg
  • 1 large or extra-large egg yolk, beaten
  • A generous handful of flat leaf parsley, leaves stripped and finely chopped
  • 6 cloves garlic, 2 finely chopped, 4 thinly sliced
  • 4 ounces mortadella or prosciutto cotto, coarsely chopped
  • 1/2 cup grated Pecorino cheese (a couple of handfuls), plus a hunk to grate at the table
  • Extra virgin olive oil (EVOO), for liberal drizzling, plus 3 tablespoons
  • 1 tablespoon fennel seed (a scant palmful)
  • 1 red chili pepper, seeded and finely chopped
  • 1 onion, finely chopped
  • 1 sprig fresh marjoram, finely chopped, and/or 1 teaspoon dried marjoram or oregano
  • 1/4 cup tomato paste
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 can San Marzano tomatoes (28 ounces)
  • 1/2 cup fresh basil leaves
  • 1 pound good-quality spaghetti
  • 2 tablespoons butter


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