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1
Make the meatballs: In a large mixing bowl, combine beef, bread, and milk.
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2
Add the cheese, basil, parsley, egg, and salt.
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3
Mix gently but thoroughly.
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4
Form into small meatballs, no more than 1 1/2 inches in diameter; set aside (can cover and refrigerate while you are making the sauce).
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5
Heat olive oil in a heavy-bottomed stockpot.
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6
Add pork chops and sausages and brown on all sides.
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7
Transfer pork chops to a plate to make room for the onions.
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8
Toss the onions into the pot with the garlic, fennel seeds, and salt.
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9
Saute over medium heat stirring frequently and scraping up any bits left behind by the pork and sausages, until the onions are soft and golden.
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10
Put the pork chops back in the pot with any juices on the plate.
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11
Add the tomatoes, 4 1/2 cups water, and tomato paste.
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12
Drop in a few cheese rinds or ends if you have any.
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13
Cover the pot, bring to a boil; decrease the heat, and simmer for 30 minutes.
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14
Gently drop in the meatballs, 1 at a time, shaking the pot a bit to encourage them to nestle in with the pork and sausage and to make room for the addition of more meatballs.
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15
After all the meatballs have been added, continue to simmer, covered, for 1 hour longer, or until the pork chops are very tender.
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16
To finish the gravy, transfer the pork chops to a cutting board.
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17
Remove and discard the bones, chop up the meat, and return it to the sauce.
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18
Keep warm over low heat while you cook the pasta.
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19
Bring a large pot of water to a boil.
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20
Generously salt the water and drop in the spaghetti.
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21
Cook, stirring often, until al dente; drain pasta.
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22
To serve--start with a large, heated deep platter or pasta bowl.
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23
Cover the bottom with a ladleful of gravy and a good sprinkling of Pecorino Romano.
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24
Top with half the pasta.
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25
Add more gravy and cheese, the remaining pasta, and another layer of gravy and cheese.
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26
Serve immediately with more grated cheese.
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27
Pass the meatballs, sausage, pork, and additional gravy in a bowl at the table.
