Scott Conant's Maccheroni with Polpettine Recipe

Name: Scott Conant's Maccheroni with Polpettine Recipe
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Cuisine: Italian
Ingredients: 8 ounces beef chuck, cut in 2-inch pieces; 1/2 medium white onion, sliced into half-moons; 1 clove garlic, thinly sliced; 2 stalks celery, sliced; 1 teaspoon crushed red pepper flakes; 1 tablespoon dried oregano; 10 plum or Roma tomatoes, quartered; 1 (15-ounce) can puréed tomatoes; kosher salt and freshly ground black pepper; 5 fresh basil leaves; 2 pounds prime beef chuck, ground; 2 tablespoons chopped fresh flat-leaf parsley; 2 slices white bread, soaked in milk for 10 minutes, squeezed and chopped (about 3/4 cup); 1/3 cup ricotta cheese; 1 teaspoon chopped garlic; 3 tablespoons grated Parmigiano-Reggiano cheese; 1 teaspoon dried oregano; 2 large eggs; kosher salt and freshly ground black pepper, to taste; kosher salt; maccheroni homemade or store-bought; 6 tablespoons unsalted butter, divided; 6 tablespoons extra-virgin olive oil, divided; 1 recipe uncooked Polpettine (recipe above); 1 recipe Neapolitan Tomato Sauce (recipe above); 3/4 cup grated Parmigiano-Reggiano cheese; freshly ground black pepper