Polpette alla Napoletana

Name: Polpette alla Napoletana
Ingredients: 3 cups day-old bread, cut into 1-inch cubes; 1 1/4 pounds ground beef; 3 eggs, beaten; 3 cloves garlic, minced; 3/4 cup pecorino, grated; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 1/4 cup pine nuts, toasted for 2 minutes in a 400 degree F oven; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup extra-virgin olive oil; 2 1/2 cups basic tomato sauce, recipe below; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste