1)  In a large saucepan, heat the oil until shimmering.  Add the onion and garlic and cook over moderately high heat, stirring, until softened, about 4 minutes.  Add the ground pork and cook, breaking up the meat, until browned, about 10 minutes.  Stir in the wine and cook until evaporated, about 3 minutes.  Add the tomatoes, crushed red pepper and a generous pinch of salt and bring to a boil.  Cook over moderately low heat, stirring, until thickened, about 1 hour.

2)  Meanwhile, in a small saucepan, cover the eggs with water and bring to a boil.  Cook over moderately high heat for 8 minutes.  Drain the eggs and cool under running water, then peel and finely chop.

3)  Preheat the oven to 425.  In a large saucepan of salted boiling water, cook the macaroni until al dente; drain well and stir into the sauce with the basil, parsley, chopped eggs, mortadella, three-fourths of the mozzarella and 3/4 cup of the Parmigiano-Reggiano.

4)  Transfer the macaroni mixture to a 3-quart ceramic baking dish and scatter the remaining mozzarella and Parmigiano-Reggiano on top.  Bake for 25 minutes, until hot.  Let stand 5 minutes before serving