2 tablespoons olive oil
2 1/2 pounds ground pork (preferably 95% lean)
6 ounces finely minced pancetta or bacon (uncooked)
5 cups fresh whole wheat bread crumbs ((about 12 ounces sliced bread, crusts removed, processed to coarse crumbs in a food processor)
1 1/2 teaspoons dried oregano
2 teaspoons fennel seed (ground fine)
1/2 teaspoon dried thyme
  pinch red pepper flakes (or to taste)
2 teaspoons salt
5 large eggs
1 1/2 cups ricotta cheese (preferably whole milk)
1/2 cup minced fresh parsley
1/2 cup minced fresh basil
8 cups marinara sauce
1 can (28 ounce) crushed or diced peeled Italian tomatoe (preferably San Marzano)