2 pounds ground pork (lean but not too lean), cut from the pork shoulder
2 teaspoons chili flakes
2 teaspoons fennel seeds
1/2 cup sour cream
2/3 cup tightly packed curly parsley leaves with stems, washed, dried and chopped
1 cup freshly grated Parmesan
1 cup bread crumbs, toasted
1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing
My Mother's Marinara Sauce, recipe follows
4 tablespoons extra-virgin olive oil
2 large yellow onions, peeled, halved and diced
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
2 teaspoons granulated sugar
3 medium carrots, peeled and grated
One 28-ounce can whole peeled tomatoes
4 cups water, divided, plus more as needed
1 cup basil leaves, washed
Freshly grated Parmesan
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