Four 28-ounce cans whole peeled tomatoes
6 ounces thinly sliced pancetta, cut into strips
2 tablespoons extra-virgin olive oil
1 medium onion, diced
8 cloves garlic, minced (about 3 tablespoons)
1/4 cup red wine
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1 medium carrot, cut into thirds
1 large stem fresh basil
1/2 cup minced fresh parsley or basil (or a mix of the two)
Nonstick cooking spray, for rack
1 cup panko breadcrumbs (about 3 ounces)
1 1/4 cups buttermilk
2 large eggs, lightly beaten
1 pound ground beef (80 percent lean)
8 ounces ground pork
3 ounces thinly sliced prosciutto, chopped fine
1 1/2 ounces Parmesan, grated (about 1/3 cup)
3 tablespoons minced fresh Italian parsley
3 medium cloves garlic, minced (about 1 tablespoon)
3/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 1/2 pounds spaghetti
Parmesan, grated, for serving
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