1. To make the meatballs, combine chopped meat, eggs, bread, Romano cheese, parsley and salt and pepper to taste in a medium bowl. Form golf ball-sized meatballs; place into freezer to firm up. 2. To make sauce, heat olive oil in a large pot on medium heat. Saute onion, garlic and fry links of sausage. 3. Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; reserve. 4. When onions and garlic are done, turn heat down to low. Add tomato paste; stir and simmer for 10 minutes. Add the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir. 5. In a large skillet over medium heat, brown meatballs; reserve. 6. Simmer sauce over low heat for 3 to 4 hours, add meatballs and simmer for 1 hour. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs, serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
