Ingredients
- 1 tablespoon ground fennel
- 1 tablespoon fennel seeds
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 whole Calabrian chiles, minced
- 1 pound ground pork
- 1/4 cup grated Parmigiano-Reggiano, plus more for serving
- 1/4 cup grated Pecorino-Romano
- 1/4 cup whole milk ricotta
- 1 large egg
- 2 teaspoons kosher salt, plus more for sprinkling
- 4 Anaheim peppers, stems removed, sliced in half lengthwise and ribs and seeds removed
- 2 cups tomato sauce
- 2 tablespoons extra-virgin olive oil
- 1/2 cup olive oil
- 2 cloves garlic, minced
- 1 cup fresh basil leaves, chopped
- 1 tablespoon Calabrian chiles, minced
- Pinch kosher salt
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