Pork-And-Ricotta Meatballs In Tomato Sauce

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1/2 pound sliced white bread, crusts removed and bread cut into 1/2-inch dice (4 cups)

1 1/2 pounds lean ground pork

3 ounces thickly sliced pancetta, minced

3 large eggs, lightly beaten

2/3 cup ricotta cheese (5 ounces)

1/4 cup chopped flat-leaf parsley

1 teaspoon dried oregano, crumbled

1/2 teaspoon fennel seeds, chopped

1/4 teaspoon crushed red pepper

Kosher salt

Two 28-ounce cans peeled Italian tomatoes, crushed

Freshly ground pepper

2 tablespoons shredded basil

1/2 cup freshly grated Pecorino Romano cheese

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