2 1/2 Spanish white onions, chopped finely
1 3/4 cups olive oil
4 tablespoons salt
2 tablespoons pepper
3 beef short rib bones
3 pork neck bones
4 quarts canned peeled San Marzano tomatoes
One 56-ounce can tomato puree, such as Suzy Bell
1 tablespoon dry yeast
2 1/2 teaspoons salt
1/4 cup olive oil, plus more for oiling
3 1/2 cup all-purpose flour
1 pound ground beef
1 pound ground pork
3 large eggs
1 cup dry seasoned breadcrumbs
1 cup grated Pecorino Romano
6 cloves garlic, chopped
6 sprigs fresh Italian parsley, leaves and stems, chopped
1 1/2 teaspoons salt
Pepper
1/2 pound block mozzarella, such as Polly-O, cut into 1-inch cubes
1 red onion, sliced thin
16 tablespoons ricotta
1/2 cup grated Pecorino Romano
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