On Top Of Ole Smoky, All Covered With Cheese: Spaghetti And Meatballs

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12 ounces pound ground pork

12 ounces ground beef sirloin

Salt and freshly ground black pepper

3 slices good quality bread such as pane bello or white country boule, crusts trimmed

1 cup milk

Freshly grated nutmeg

1 large or extra-large egg yolk, beaten

A generous handful of fresh flat-leaf parsley, leaves picked and finely chopped

6 cloves garlic, 2 finely chopped, 4 thinly sliced

4 ounces mortadella or prosciutto cotto, coarsely chopped

1/2 cup grated pecorino, a couple of handfuls plus a hunk to grate at the table

Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons

1 tablespoon fennel seed, a scant palmful

1 red chile pepper, seeded and finely chopped

1 onion, finely chopped

Sprig fresh marjoram, finely chopped and/or 1 teaspoon dried marjoram or oregano

1/4 cup tomato paste

1 cup white wine

1 cup chicken stock-in-a-box

1 (28-ounce) can San Marzano tomatoes

1/2 cup fresh basil leaves

1 pound good quality spaghetti

2 tablespoons butter

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