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1
To make the sauce, heat the oil in a large heavy pot over medium heat.
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2
Pat the pork dry and put the pieces in the pot.
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3
Cook turning occasionally, for about 15 minutes or until nicely browned on all sides.
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4
Transfer pork to a plate.
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5
Brown the veal in the same way and add it to the plate.
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6
Place the sausages in the pot and brown on all sides.
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7
Set the sausages aside with the pork.
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8
Drain off most of the fat from the pot.
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9
Add the garlic and cook for about 2 minutes or until golden.
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10
Remove and discard the garlic.
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11
Stir in the tomato paste and cook for 1 minute.
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12
With a food mill (I use a Braun hand blender) puree the tomatoes, with their juice into the pot.
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13
Or for a chunkier sauce, just chop up the tomatoes and add them.
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14
Add the water; and salt and pepper to taste.
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15
Add the pork, veal, sausages, and basil and bring the sauce to a simmer.
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16
Partially cover the pot and cook over low heat, stirring occasionally, for 2 hours.
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17
If the sauce becomes too thick, add a little more water.
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18
Meanwhile, make the meatballs: Combine all the ingredients except the oil in a large bowl.
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19
Mix together thoroughly.
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20
Rinse your hands with cool water and lightly shape the mixture into 2 inch balls.
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21
Heat the oil in a large heavy skillet.
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22
Add the meatballs and brown them well on all sides.
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23
They will finish cooking in the sauce.
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24
Transfer the meatballs to a plate.
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25
After the sauce has cooked for its two hours, add the meatballs and cook for 30 minutes or until the sauce is thick and the meats are very tender.
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26
To serve, remove the meats from the sauce and set aside.
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27
Toss the cooked pasta with the sauce.
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28
Sprinkle with cheese.
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29
Serve the meats as a second course, or reserve them for another day.
