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1
In a large bowl, combine pork, ricotta, garlic, orange zest, rosemary, parsley, Parmesan, salt, and a few grinds of black pepper. Mix together with your hands until well combined.
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2
Line a large sheet pan with foil and, using your hands, rub olive oil over the entire surface.
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3
Heat broiler and place top oven rack below heat source.
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4
Shape pork mixture into small meatballs, about 2 tablespoons each or 1 1/2-inches wide, and place them on the foil-lined sheet pan. It's fine if they're close together or touching. Drizzle the meatballs with 2 tablespoons of olive oil. Broil meatballs about 8 to 10 minutes, flipping them once, until they're browned on both sides and cooked through. Remove from oven; cover with foil to keep warm.
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5
Put whole tomatoes in a saucepan (tip: use kitchen shears to cut the tomatoes into small pieces once they're in the pan) and add the butter, fennel, and a few pinches of salt, and cook uncovered at a very slow, steady simmer for about 45 minutes to 1 hour, or until it is thickened to your liking, stirring from time and time.
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6
Taste and correct for salt. Before using, either remove the fennel and save for another use, or remove, finely chop it, and return it to the sauce.
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7
Meanwhile, heat oven to 400u00b0 F. Cook pasta until al dente (according to package directions) in a large pot of salted water. Drain (do not rinse) and add the pasta to the sauce, mixing well to combine. Gently fold in meatballs and mozzarella.
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8
Transfer pasta and meatballs to a baking dish; distribute in an even layer. Add spoonfuls of the ricotta evenly over the pasta, pressing the mounds down into the sauce a bit. Bake for about 25 minutes, until the cheese is bubbly and the pasta is lightly browned on top.
