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Spaghetti Tacos!

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1/4 cup extra-virgin olive oil

1 Spanish onion, finely diced

4 cloves garlic, peeled and thinly sliced

3 tablespoons fresh thyme, chopped

1/2 medium carrot, finely shredded

2 28-ounce cans peeled whole tomatoes

salt to taste

3 cups day-old bread, in 1-inch cubes

1 1/4 pounds ground beef

3 eggs, beaten

3 garlic cloves, minced

3/4 cup grated pecorino cheese

1/4 cup finely chopped Italian parsley

2 tablespoons plus 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound spaghetti

flour tortillas

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