1 pound freshly ground pork shoulder
Kosher salt
1 cup buttermilk
¼ ounce (1 packet) unflavored gelatin
4 slices high-quality white sandwich bread, crusts
removed
2 teaspoons soy sauce
½ teaspoon Marmite
4 to 6 anchovy fillets, mashed to a paste with the back of a
fork (about 1 tablespoon; reserve half the paste for the
sauce)
2 large eggs
3 ounces Parmigiano-Reggiano, finely grated (about 1½
loosely packed cups)
6 medium cloves garlic, minced or grated on a
Microplane (about 2 tablespoons; reserve half the
garlic for the sauce)
½ cup chopped fresh parsley
For the Sauce
¼ cup extra-virgin olive oil
4 tablespoons unsalted butter
1 large onion, finely diced (about 2 cups)
Reserved anchovy paste and garlic from above
1½ teaspoons dried oregano
1 teaspoon red pepper flakes
Three 28-ounce cans whole tomatoes, crushed by hand or
with a potato masher into rough ½-inch chunks