Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Ingredients: Four 28-ounce cans whole peeled tomatoes; 6 ounces thinly sliced pancetta, cut into strips; 2 tablespoons extra-virgin olive oil; 1 medium onion, diced; Kosher salt; 8 cloves garlic, minced (about 3 tablespoons); 1/4 cup red wine; 1 teaspoon red pepper flakes; 1 tablespoon dried oregano; 1 medium carrot, cut into thirds; 1 large stem fresh basil; 1/2 cup minced fresh parsley or basil (or a mix of the two); Nonstick cooking spray, for rack; 1 cup panko breadcrumbs (about 3 ounces); 1 1/4 cups buttermilk; 2 large eggs, lightly beaten; 1 pound ground beef (80 percent lean); 8 ounces ground pork; 3 ounces thinly sliced prosciutto, chopped fine; 1 1/2 ounces Parmesan, grated (about 1/3 cup); 3 tablespoons minced fresh Italian parsley; 3 medium cloves garlic, minced (about 1 tablespoon); 3/4 teaspoon ground black pepper; 1/2 teaspoon kosher salt; 1 1/2 pounds spaghetti; Parmesan, grated, for serving