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
Cook the pasta at this time or if this is a make-ahead meal cool completely, cover and store. Reheat the sauce over medium heat covered until it bubbles then uncovered at gentle simmer while pasta cooks.
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