Mario Batali's Spaghetti on a Stick

• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, finely diced
• 4 cloves garlic, peeled and thinly sliced
• 3 tablespoons fresh thyme, chopped
• 1/2 medium carrot, finely shredded
• 2 28-ounce cans peeled whole tomatoes
• Salt to taste
• 3 cups day-old bread, in 1-inch cubes
• 1 1/4 pounds ground beef
• 3 eggs, beaten
• 3 garlic cloves, minced
• 3/4 cup grated pecorino cheese
• 1/4 cup finely chopped Italian parsley
• 1/4 cup pine nuts, toasted for 5 minutes in a 400-degree oven
• 2 tablespoons plus 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 1/2 cups basic tomato sauce (see above recipe)
• 1 pound spaghetti
• 4 pieces soft flatbread for serving

1. In a 3-quart saucepan, heat the oil over medium heat.
2. Add the onion and garlic and cook until soft and light brown, about 8 to 10 minutes.
3. Add the thyme and carrot and cook 5 minutes, until carrot is quite soft.
4. Add the tomatoes and juice and bring to a boil, stirring often.
5. Simmer 30 minutes, until thick as hot cereal.
6. Season with salt.

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Taken from cooking.nytimes.com/recipes/7547 (may not work)