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1
Preheat the oven to 375 degrees F.
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2
Add the pork and beef to a bowl and season liberally with salt and pepper.
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3
Trim the crust of bread and chop into fresh breadcrumbs in a food processor, scrape into a small bowl and soak in milk.
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4
Return the processor to the base.
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5
Squeeze out some of the liquid from the bread and add the moistened bread to the meat, season with a little freshly grated nutmeg, a few grates.
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6
Add a beaten egg yolk and half of the chopped parsley to the bowl, a couple of tablespoons.
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7
Add 2 cloves finely chopped garlic to the meat.
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8
Add the mortadella to the food processor and pulse to very finely chop the meat, add to the ground meats along with a couple of handfuls of grated pecorino.
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9
Drizzle the meat liberally with extra-virgin olive oil.
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10
Place a baking rack over a baking sheet or cover a baking sheet with parchment baking paper.
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11
Mix the meatballs and roll into large walnut-size balls and roast 12 to 15 minutes to light brown, but not cooked through.
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12
Meanwhile, heat extra-virgin olive oil, 3 turns of the pot, over medium to medium-high heat in a large Dutch oven.
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13
To the warm oil, add fennel seeds, chile pepper, onions, and sliced garlic, season with salt and pepper, and marjoram.
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14
Stir 4 to 5 minutes then add tomato paste and stir 30 seconds, pour in wine and stir a minute, then add stock and tomatoes.
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15
Break up the tomatoes into small bits and when sauce comes to a boil reduce heat to simmer, add a few leaves of torn basil, reserving a few for garnish.
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16
Add the remaining chopped parsley and gently slide in the meatballs.
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17
Simmer the mixture 15 to 20 minutes to combine flavors and finish cooking the meat through.
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18
Cook's Note: Cook the pasta at this time or if this is a make-ahead meal cool completely, cover and store.
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19
Reheat the sauce over medium heat covered until it bubbles then uncovered at gentle simmer while pasta cooks.
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20
Cook the pasta in large pot of boiling, salted water to al dente.
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21
Save about 1/2 cup starchy cooking liquid just before draining.
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22
Add the drained pasta back to the hot pot with butter, a few ladles of sauce and the reserved starchy liquid.
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23
Toss to combine and melt butter.
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24
Serve in bowls with lots of sauce and meatballs on top, lots of shaved cheese and a few leaves of torn basil.
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25
Serve with simple tossed greens salad if you like but it'll probably get ignored...it is spaghetti and meatballs night!
