Ingredients

• 1/4 cup extra virgin olive oil
• 3 center-cut pork chops (total weight 1 to 1 1/4 lb.)
• 1 1/4 lbs sweet Italian sausage, halved horizontally
• 1 cup chopped onion
• 2 plump garlic cloves, peeled and finely minced
• 1/4 teaspoon fennel seed
• 1/2 teaspoon fine sea salt
• 3 1/2 cups pureed canned tomatoes
• 1 (6 ounce) can tomato paste
• parmigiano-reggiano cheese, rinds (or end bits of Pecorino Romano)
• 1 lb spaghetti or 1 lb rigatoni pasta
• freshly grated pecorino romano cheese
• 12 ounces ground beef
• 4 slices white bread, crusts removed and discarded, cut into tiny cubes
• 1/4 cup milk
• 3/4-1 cup freshly grated pecorino romano cheese
• 3 fresh basil leaves, torn into small pieces
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 egg, lightly beaten
• 1/2 teaspoon fine sea salt

Instructions

1. Make the meatballs: In a large mixing bowl, combine beef, bread, and milk.

2. Add the cheese, basil, parsley, egg, and salt.

3. Mix gently but thoroughly.

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).

5. Heat olive oil in a heavy-bottomed stockpot.

6. Add pork chops and sausages and brown on all sides.

7. Transfer pork chops to a plate to make room for the onions.

8. Toss the onions into the pot with the garlic, fennel seeds, and salt.

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.

10. Put the pork chops back in the pot with any juices on the plate.

11. Add the tomatoes, 4 1/2 cups water, and tomato paste.

12. Drop in a few cheese rinds or ends if you have any.

13. Cover the pot, bring to a boil; decrease the heat, and simmer for 30 minutes.

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.

15. After all the meatballs have been added, continue to simmer, covered, for 1 hour longer, or until the pork chops are very tender.

16. To finish the gravy, transfer the pork chops to a cutting board.

17. Remove and discard the bones, chop up the meat, and return it to the sauce.

18. Keep warm over low heat while you cook the pasta.

19. Bring a large pot of water to a boil.

20. Generously salt the water and drop in the spaghetti.

21. Cook, stirring often, until al dente; drain pasta.

22. To serve--start with a large, heated deep platter or pasta bowl.

23. Cover the bottom with a ladleful of gravy and a good sprinkling of Pecorino Romano.

24. Top with half the pasta.

25. Add more gravy and cheese, the remaining pasta, and another layer of gravy and cheese.

26. Serve immediately with more grated cheese.

27. Pass the meatballs, sausage, pork, and additional gravy in a bowl at the table.