2 tablespoons, plus 1 cup pure olive oil
4 cloves garlic, finely chopped
2 large eggs
1/4 cup finely chopped fresh flat leaf parsley
1/3 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork butt
1/2 cup freshly grated Parmesan
1/4 cup dried bread crumbs (made from fresh white bread)
Salt and freshly ground black pepper
1/4 cup pure olive oil
2 medium Spanish onions, finely chopped
4 to 6 cloves garlic, rubbed to paste
1 teaspoon red chili flakes
1/4 cup tablespoons tomato paste
4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk
2 small Cubano peppers, whole, with some knife slits
16 sprigs fresh flat-leaf parsley
1 pound (number 8 or 9) spaghetti, cooked al dente
3 tablespoons freshly chopped basil leaves
Fresh parsley sprigs, for garnish
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