2 tablespoons, plus 1 cup pure olive oil |
4 cloves garlic, finely chopped |
2 large eggs |
1/4 cup finely chopped fresh flat-leaf parsley |
1/2 pound ground chuck |
1/2 pound ground veal |
1/2 pound ground pork butt |
1/4 cup freshly grated parmesan |
1/4 cup dried bread crumbs (made from fresh white bread) |
salt and freshly ground black pepper |
1/4 cup pure olive oil |
2 medium spanish onions, finely chopped |
4 to 6 cloves garlic, rubbed to paste |
1 teaspoon red chili flakes |
1/4 cup tablespoons tomato paste |
4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk |
2 small cubano peppers, whole, with some knife slits |
16 sprigs fresh flat-leaf parsley |
salt and freshly ground black pepper |
1 pound (number 8 or 9) spaghetti, cooked al dente |
3 tablespoons freshly chopped basil leaves |
wedge parmigiano-reggiano |
fresh parsley sprigs, for garnish |