Meatless Meatballs: Polpette di Lupo

Ingredients

• 1 pound stale country-style bread, crusts removed and cut into thick slices
• 1 1/2 cups milk
• 3 large eggs
• 1/2 cup grated pecorino or Parmigiano-Reggiano
• 1/2 bunch Italian parsley, leaves chopped to yield 2 tablespoons
• 1 bunch basil, leaves chopped
• 1 clove garlic, thinly sliced
• Salt and pepper
• 1 cup extra-virgin olive oil
• 2 cups Basic Tomato Sauce, recipe follows
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, cut into 1/4-inch dice
• 4 garlic cloves, thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Kosher salt

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