1

Heat 1 Tablespoon oil, the red pepper flakes, and ½ teaspoon garlic in a large saucepan over medium heat until garlic is sizzling, about 30 seconds. Stir in tomatoes and ½ teaspoon salt. Reduce heat to low; simmer 30 minutes.

2

Heat milk in a saucepan over low heat until warm; remove from heat. Add bread; turn bread until milk is absorbed.

3

When cool enough to handle, squeeze out excess milk. Finely chop bread; place in a large bowl. Discard milk. Add meats, cheeses, egg, parsley, ½ teaspoon salt, pepper, marjoram, remaining 1 teaspoon oil and ½ teaspoon garlic, and the shallot. Using your hands, mix until just combined. Moisten hands, and roll meat mixture into balls of different sizes: nine 1-inch balls, six 1½-inch balls, and two 2-inch balls. Place on baking sheet.

4

Add 2-inch meatballs to simmering sauce. After 5 minutes, add 1½-inch balls. After 5 minutes, add 1-inch balls. Stir.

5

Meanwhile, bring a large stockpot of water to a boil; add salt. Add pasta; cook until al dente, about 8 minutes. Drain; return pasta to pot. Add ¼-cup sauce; toss. Serve pasta in bowls with meatballs and extra sauce, and cheese on the side.