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1
In a shallow bowl, soak the bread cubes in enough water to cover.
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2
Remove the bread cubes and squeeze by hand to wring excess moisture.
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3
In a large bowl, combine the bread, beef, eggs, garlic, pecorino, parsley, pine nuts, salt and pepper and mix by hand to incorporate bread into meat.
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4
With wet hands, form the mixture into 12 to 15 meatballs, each of a size somewhere between a tennis ball and a golf ball.
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5
In a large, heavy-bottomed skillet, heat the oil until almost smoking.
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6
Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes.
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7
In a clean pan add the tomato sauce and reduce the heat to a simmer.
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8
Add all meatballs, cook for 10 minutes and serve.
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9
In a 3-quart saucepan, heat the olive oil over medium heat.
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10
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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11
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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12
Add the tomatoes and juice and bring to a boil, stirring often.
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13
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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14
Season with salt and serve.
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15
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
