6 very thin top round steaks, about 8 ounces
Salt and freshly ground black pepper
1 cup grated pecorino cheese, plus more to pass at the table
1/2 cup homemade stale white breadcrumbs or panko, toasted
3/4 cup fresh flat-leaf parsley leaves, chopped
1/4 cup pine nuts or sliced almonds, toasted
2 teaspoons lemon zest
4 ounces salami or prosciutto di Parma, finely chopped
6 cloves garlic, 3 minced or grated, 3 crushed
2 small chile peppers such as Italian cherry or Fresno, 1 seeded and finely chopped (can substitute 1 teaspoon dried red crushed pepper flakes), and 1 thinly sliced
5 tablespoons EVOO
6 links hot Italian sausage
1 teaspoon fennel seeds, 1/3 palmful
1 cup dry red wine
2 large cans Italian San Marzano tomatoes
1 bay leaf
1 small carrot, peeled and halved
1 small rib celery, halved
1 small onion, halved and peeled
2 cups passata or tomato puree
A handful of fresh basil leaves, torn
1 large red or yellow onion, thinly sliced
2 cubanelle peppers, thinly sliced
1 large red bell pepper, thinly sliced
1 cup chicken or beef stock
1 tablespoon tomato paste
2 to 3 tablespoons butter
1 1/2 pounds spaghetti
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