Meatballs al forno:
INGREDIENTS
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(heat oven to 350)
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3/4 cup diced day- old, crustless bread
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1/4 cup whole milk
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1 1/2 cups freshly grated Parmigiano- Reggiano (about 6 ounces), plus a wedge of Parmigiano-Reggiano for grating
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1/2 large yellow Spanish onion, minced (about 1 cup)
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2/3 cup finely chopped fresh Italian parsley leaves
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2 extra- large eggs
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4 large garlic cloves, minced
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2 to 3 teaspoons pure ground red pepper flakes, plus more to taste
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1 pound ground pork (preferably pork butt)
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1 pound ground veal (I used beef)
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6 1/2 ounces pancetta, finely chopped or minced in a miniature food processor
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All-purpose flour, for dredging (about 1 1 1/2 cups)
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1/4 cup extra- virgin olive oil, plus more as needed
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1 quart Passata de Pomodoro (recipe follows) or tomato sauce (I used tomato sauce)
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1 quart chicken stock
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3 dried bay leaves
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3 dried arbol chiles Optional
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