Neapolitan Ragu

INGREDIENTS

• 3/4 cup milk
• 2 cups dry red wine
• 4 sprigs fresh oregano
• 2 tablespoons tomato paste
• 4 medium carrots, roughly chopped
• 2 pounds spaghetti, cooked al dente in salted water
• 3 (28-ounce) cans tomatoes (recommended: San Marzano)
• 2 small garlic cloves, chopped
• 1 cup roughly chopped flat-leaf parsley
• 1 1/2 tablespoons finely chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper
• 1 rack 8 pork spare ribs, cut into 2 to 3-rib pieces
• 2 tablespoons fennel seeds
• 1 large egg
• 2 ribs celery, roughly chopped
• 1 1/2 pounds ground pork
• 1 large onion, roughly chopped
• Extra-virgin olive oil
• 1 small to medium onion, chopped
• 1 (2 pound) boneless pork shoulder, cut into 2 pieces (so it cooks at the same time as the ribs/meatballs)
• 1 1/2 pounds ground beef
• 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
• 3 thick slices firm white bread, crust removed, cut into cubes (about 2 cups)
• 8 Ultimate Meatballs, recipe follows
• 1 tablespoon black peppercorns, plus freshly ground black pepper for seasoning
• 1 cup toasted pine nuts, roughly chopped
• 2 tablespoons kosher salt, plus more for seasoning
• 1 cup roughly chopped raisins
• 4 sprigs fresh thyme