Spaghetti Alla Chitarra Con Pallottine Recipe | Traditional Abruzzese Pasta

Ingredients

• 1 lb (16 oz) fresh spaghetti alla chitarra (or high-quality dried spaghetti)
• 1/2 lb (8 oz) ground veal
• 1/2 lb (8 oz) ground pork
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup fresh breadcrumbs (preferably from rustic bread)
• 2 large eggs
• 2 tbsp whole milk
• 2 tbsp finely chopped fresh Italian parsley
• 1/2 tsp freshly grated nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 (28 oz) can San Marzano whole peeled tomatoes, crushed by hand
• 1/2 cup dry white wine
• 1 bay leaf
• 1/2 tsp crushed red pepper flakes (optional, for heat)
• Fresh basil leaves, for garnish
• Additional Parmigiano-Reggiano, for serving