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1
Brown the meat pieces in the oil until well colored.
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2
Add the garlic, onion, and saute until tender.
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3
Add the paste, tomatoes, water and herbs, and bring to a boil.
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4
Season with salt and pepper to your own personal taste.
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5
Turn mixture down to a simmer.
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6
Add the bread crumbs to the milk to moisten.
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7
Mix all the ingredients together with the bread crumb mixture.
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8
Shape into golf ball sized balls, and gently drop into the simmering sauce.
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9
Do not stir for the first 15 minutes or so until the meatballs begin to firm up.
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10
Continue to cook for 2 hours over very low heat, stirring occasionally, and adding extra water as needed if the sauce becomes too thick.
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11
This sauce, with or without the meatballs can now be used over your pasta of choice.
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12
Just before serving, stir the 3 tablespoons of grated cheese into the sauce.
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13
Though most people would choose spaghetti, personally I prefer rigatoni or penne.
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14
Serve over pasta cooked al dente, and offer a little more Parmesan cheese at the table.
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15
With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal.
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16
I would choose a robust Chianti wine to accompany this meal.
