Family Sicilian Sauce and Meatballs

To make the meatballs combine bread and milk or water in a medium bowl. Mix in ground beef eggs Romano cheese parsley and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.

To make sauce heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.

Meanwhile in a large skillet over medium heat brown beef chunks and pork neck bones; set aside.

When onions and garlic are done turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork crushed tomatoes wine bay leaves cinnamon parsley basil and salt and pepper. Bring sauce to a simmer then reduce the heat to low and cook for 3 to 4 hours.

Once you add the meatballs let sauce simmer for 1 hour. When sauce is nearly ready 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 and serve immediately.