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Ingredients

• 12 ounces pound 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 fresh flat-leaf parsley, leaves picked 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, a couple of handfuls plus a hunk to grate at the table
• Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons
• 1 tablespoon fennel seed, a scant palmful
• 1 red chile pepper, seeded and finely chopped
• 1 onion, finely chopped
• 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-in-a-box
• 1 (28-ounce) can San Marzano tomatoes
• 1/2 cup fresh basil leaves
• 1 pound good quality spaghetti
• 2 tablespoons butter

Description

Food Network Invites You To Try This On Top Of Ole Smoky, All Covered With Cheese: Spaghetti And Meatballs Recipe From Rachael Ray.

Food Network