6 (28-ounce) cans whole tomatoes in juice (preferably San Marzano)
2 medium onions, chopped
1/2 cup extra-virgin olive oil
6 garlic cloves, finely chopped
2 medium onions, finely chopped
1/4 cup extra-virgin olive oil
10 garlic cloves, finely chopped
3 cups torn day-old Italian bread
3 cups whole milk
6 large eggs
2 cups grated Parmigiano-Reggiano (1/4 pound)
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled
1 tablespoon grated lemon zest
1 1/2 pounds ground veal
1 1/2 pounds ground pork
1 1/2 pounds ground beef (not lean)
1 cup olive or vegetable oil
2 pounds dried spaghetti
Accompaniment: grated Parmigiano-Reggiano
Equipment: a 12-to 16-quart nonreactive heavy pot or 2 smaller nonreactive pots; a 6-to 8-quart pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches.