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1
Make the meatballs: In a large bowl, mix ground beef, pork, egg, cheese, 1 clove garlic, panko, and salt and pepper together. Slowly add 1 cup water and mix to combine. Form 1-inch balls and set aside.
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2
Salt and pepper the beef chuck. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of bacon fat (or olive oil) over medium-high heat and sear the beef chunks on all sides, 3 to 5 minutes at a time, until browned. Do not overcrowd the pan or turn the meat too often-work in batches to ensure a good sear. Remove chunks as they finish and set aside.
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3
Add another tablespoon of fat and repeat with the meatballs.
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4
Add the last tablespoon of fat and sear the sausages. Remove and slice into large chunks. Set aside.
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5
In the remaining fat, add the onions and cook over medium heat, stirring frequently, until golden brown, about 5 minutes. Add the remaining garlic and cook another minute, stirring constantly.
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6
Add gochujang and cook, stirring constantly, until paste is fragrant and starts to stick to the bottom of the pan, about 3 minutes.
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7
Add the juice from the canned tomatoes to deglaze, using a wooden spoon to stir the brown stuck-on bits off the bottom of the pot. Add the tomatoes one by one, using a finger to poke a hole into them (so they don't squirt) and then your hands to crush them.
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8
Return all of the meat to the pot. Add the tied sprigs of basil and bring sauce to a boil. Reduce to a simmer and cook for 2 hours partially covered, stirring occasionally.
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9
Remove the tied basil. Use a wooden spoon to break up the meat into smaller chunks and cook for another 15 minutes.
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10
Season with salt and pepper to taste. Add more cheese and fresh basil, and serve over pasta, polenta, or Korean rice cakes.
