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Ingredients

• 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

Description

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