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Put the olive oil in a sauce pot with the garlic and red pepper flakes. Slowly sauté on a low flame until the garlic is fork tender. Add the chopped basil to the oil and sauté for about 2 minutes. Puree three tomato cans, and crush 1 can with your hands. Raise the heat to medium and add the tomatoes immediately. Add salt, pepper and the Parmigiano Reggiano/Pecorino end to the sauce. Let the sauce simmer and make the meatballs.
Heat olive oil in a small pot to fry the meatballs in. In a small bowl combine the plain bread crumbs with 2 tbsp. of the tomato sauce. In a separate bowl put the pork, beef, salt, pepper, grated Pecorino and add in the bread crumb mixture. Combine well with your hands. Roll mini meatballs (about 1 tsp each ball). Then fry the meatballs in batches. Drain on paper towels to remove any excess oil. Set aside.
Preheat the oven to 425 degrees. Boil your pasta. Cook until al dente. Drain the pasta. In a bowl put the ricotta, 2 cups of Pecorino, mozzarella and 4 cups of sauce. Mix well. Add in your pasta and meatballs. Combine well. Lightly coat an oven safe dish with olive oil. Add the pasta to the dish. Drizzle the top with additional sauce. Top with the remaining grated Pecorino. Cover with aluminum foil. Put in the oven for about 35 minutes and then uncover and cook until the top gets crispy edges. Serve.