Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- Kosher salt
- 2 tablespoons tomato paste
- 1 pound ground pork shoulder
- 2 teaspoons red pepper flakes
- 2 28-ounce cans whole San Marzano tomatoes, crushed by hand
- 2 pounds ground pork shoulder
- Kosher salt
- 3 to 4 pickled hot cherry peppers, minced, plus 2 to 3 tablespoons pickling liquid from the jar
- 4 slices white bread, finely chopped
- 3 large eggs, lightly beaten
- 2 tablespoons extra-virgin olive oil
- Polenta, for serving (optional)
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