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1
Assemble the meatballs. Combine the ground meatloaf mix, the breadcrumbs, spices, garlic and chopped herbs in a medium bowl. Break apart any chunks with a wooden spoon. Add the eggs to the bowl, and mix them in with your hands. The mixture will be very firm, so drizzle in the water to soften up the mixture. This mix will make about 24 small meatballs or 12 enormous meatballs. Put the meatballs in a large tupperware or other vessel and store them in the fridge.
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2
Next, dice the raw sausage. Put the slices in a container and refrigerate them.
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3
Heat the largest stock pot you own on medium-high heat. Add the olive oil. When the oil is shimmering, add the pork chops. Allow the chops to brown on one side, about 4-6 minutes. Flip the chops and add the diced onion. Saute the onion until soft. Add the cans of crushed tomatoes, tomato paste, the water, garlic, all the spices, salt and pepper. Reduce heat to medium low and simmer for 2-2 1/2 hours, until the pork is very tender.
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4
The pork should be pulling off the bones. Using tongs, remove the pork and the bones. Place the pork in a bowl and throw away all bones and grizzle. Using two forks, shred the meat. Add it back to the sauce.
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5
Increase heat to medium. Add the meatballs and the chopped sausage. Cover the pot and allow it to simmer a minimum of 1.5 hours. 2 hours is better.
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6
You can serve this sauce over thick spaghetti as Angie did. I prefer rigatoni and a generous amount of Pecorino to top. Mangia!
