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1
For the meatballs: Combine all ingredients except the olive oil in a large bowl.
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2
Mix well.
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3
Form about 16 meatballs and place on a platter.
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4
Heat the olive oil in a large skillet and fry meatballs over medium heat until browned.
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5
Repeat until all meatballs are browned.
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6
Place meatballs on new clean platter.
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7
Do not discard the oil.
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8
For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes.
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9
Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly.
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10
Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring.
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11
Remove from heat and set aside.
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12
In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes.
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13
Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs.
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14
Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs.
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15
Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan.
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16
Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.
