<strong>COOKING METHOD:</strong>

In a large, heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and set aside

Add the onion to the skillte and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, salt, black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the Pecorino Romano cheese and season with salt and pepper, if needed

Position an oven rack in the lower third of the oven and preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper

Combine the onion, 1/2 cup parsley, 2/3 cup parmesan cheese, bread crumbs, egg, ketchup, garic, red pepper flakes, salt, and pepper. Add the beef and veal. using your hands, combine the ingredients gently but thoroughly. Shape the meat mixture into 16 11/2 inch-diameter meatballs and place on the prepared baking sheet. Make a depression in the center of each meatball and place a cube of mozzarella cheese inside. Re-form the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes, or until cooked through

Place the cooked pasta on a serving plate. Add the sauce. Toss gently and season with salt and pepper, if needed. Sprinkle with the remaining 1/4 cup parsley and 1/4 cup parmesan cheese. Put the meatballs in a separate bowl and serve alongside the pasta