Over medium heat, sauté onion and garlic in olive oil until soft (do not color).
Add tomato and laurel leaves. Simmer for 20 minutes.
Add neonata, blood orange concentrate, parmesan, and salt. Keep warm.
Mix all dry ingredients together and set aside.
Soak bread in milk for 10 minutes. Squeeze out excess milk.
Put all ingredients into a large bowl all ingredients and mix until incorporated.
Add about 2/3 dry spice mix to ground pork and duck. Mix slightly.
Form into 1 oz balls.
Put into Tomato sugo bake at 375°F 12 minutes.
Mix all ingredients together, wrap in plastic and hill for 1 hour.
Roll out in 1/2 diameter strands about 12 inch long. Cut on bias 1 inch pieces.
Cook in salted boiling water until they float.
Toss with tomato sugo and duck polpettini.
Garnish with grated Parmesan and chopped fresh parsley.
Sponsor recipe courtesy of Josh Cellars Wines