Family Sicilian Sauce and Meatballs

3 slices white bread, torn into pieces

¼ cup milk or water

1 ½ pounds ground beef

2 eggs

½ cup grated Romano cheese

1 pinch dried parsley

¾ teaspoon salt, or to taste

¼ teaspoon ground black pepper

3 tablespoons olive oil

4 onion, chopped

6 cloves garlic, chopped

12 (3.5 ounce) links sweet Italian sausage

1 ½ pounds cubed beef brisket

½ pound pork neck bones

4 (6 ounce) cans tomato paste

3 (28 ounce) cans crushed tomatoes

½ cup red wine

4 bay leaves

¼ teaspoon ground cinnamon

¼ teaspoon dried parsley

1 teaspoon dried basil

salt and pepper to taste

3 (16 ounce) packages dry pasta

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.