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1
Preheat oven to 400 F. Line 1 or 2 rimmed baking sheets with parchment paper and lightly oil. Set aside.
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2
In a large mixing bowl, gently fold the kosher salt into the ground pork and set aside. Combine the breadcrumbs and milk, and let stand for 20 minutes.
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3
In a skillet over medium-high heat, saute guanciale or pancetta in olive oil until browned. Add onions, garlic and fresh herbs plus optional red pepper flakes. Saute until onions and garlic have softened, about 10 minutes. Set mixture aside to cool.
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4
To make the meatballs, gently fold the cooled saute mix, soaked breadcrumbs, Parmigiano-Reggiano and ricotta into the salted pork. It is important not to overmix. Mix just until ingredients hold together and elements are incorporated.
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5
Portion mixture with 1-ounce ice cream scoop and drop onto oiled baking sheets, then go back and gently hand roll each scoop into meatball. Bake for 15 to 20 minutes, or until browned. In a large Dutch oven, simmer meatballs in marinara for 45 minutes or until tender.
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6
To assemble the dish
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7
While the meatballs braise, cook the pasta according to package directions, but reduce the time by a few minutes. Drain, reserving pasta water, and add spaghetti to the meatballs and marinara. Stir and cook for an additional couple of minutes. As the spaghetti finishes cooking, it will pick up some of the sauce. If the mixture gets too thick, add some of the pasta water. Taste the spaghetti; it's done when it's al dente. Serve on individual plates or a family platter. Garnish liberally with more grated cheese.
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8
Sauce
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9
Heat the olive oil in a Dutch oven over medium heat. Add the onions and garlic with a pinch of salt and saute until translucent, about 5 minutes. Add optional chile flakes. Deglaze the Dutch oven with chicken stock, scraping up any browned bits. Add tomatoes and stir to incorporate. Bring to a simmer and cook for 30 minutes. Remove from heat. Stir in the basil. Taste sauce and adjust seasonings
