Makes about 8 cups

For the sauce you will need:

-2 tablespoons olive oil

-1 pound meaty pork necks or spareribs

-1 pound veal stew meat or 2 veal shoulder chops

-1 pound Italian-style plain or fennel pork sausages

-4 garlic cloves

-1/4 cup tomato paste

-Three 28 to 35 ounce cans Italian peeled tomatoes

-2 cups water

-Salt and freshly ground pepper

-6 fresh basil leaves, torn into small pieces

For the meatballs you will need:

-1 pound ground beef or a beef-pork combination

-1/2 cup plain bread crumbs, preferably homemade

-2 large eggs

-1 teaspoon very finely minced garlic

-1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano

-2 tablespoons finely chopped fresh flat-leaf parsley

-1 teaspoon salt

-Fresh ground pepper

-2 tablespoons olive oil

To serve this recipe you will need:

-1 pound shells or rigatoni, cooked and still hot

-Freshly grated Pecorino Romano or Parmigianio-Reggiano

First, to make the sauce, heat the oil in a large heavy pot over medium heat.  Pat the pork dry and put the pieces in the pot.  Cook, turning occasionally, for about 15 minutes, or until nicely browned on all sides.  Transfer the pork to a plate.  Brown the veal in the same and add it to the plate.

Next, drain off most of the fat from the pot.  Add the garlic and cook for about 2 minutes or until golden.  Remove and discard the garlic.  Stir in the tomato paste and cook for 1 minute.

Now, with a food mill, puree the tomatoes, with their juice, into the pot.  Or, for a chunkier sauce, just chop up the tomatoes and add them.  Add the water and the salt and pepper to taste.  Add the pork, veal, and sausages and basil and bring the sauce to a simmer.  Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.  If the sauce becomes too thick, add a little more water.

Meanwhile, make the meatballs:

First, combine all of the meatball ingredients except the oil in a large bowl.  Mix together thoroughly.  rinse your hands with cool water and lightly shape the mixture into 2-inch balls.

Next, heat the oil in a large heavy skillet.  Add the meatballs and brown them well on all sides, they will finish cooking later.  Transfer the meatballs onto a plate.

After two hours, add the meatballs to the sauce and cook for 30 minutes or until the sauce is thick  and the meat is very tender.

To serve, remove the meats from the sauce and set aside.  Toss the cooked pasta with the sauce.  Sprinkle with cheese.  Serve the meats as a second course, or reserve them for another day.