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1. For the sauce, core tomatoes and puree in a food processor. Push tomatoes in batches through a strainer to remove seeds and skins.
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2. Combine strained tomatoes in a large pan with paste, salt, sugar, pepper, oregano, Worcestershire sauce, red pepper flakes, allspice, cloves and bay leaf.
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3. bring to a boil, reduce heat and gently cook uncovered for two hours. YES......two hours.
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4. For the meatballs, first preheat your oven to 325-350 degrees. Now combine the meat in a bowl. In a small bowl, moisten the bread crumbs with the egg and add the mixture to the meat along with the onion, parsley, hard cheese, garlic, salt and pepper. Combine well but do not over work the meat.
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5. Shape into 2 inch balls.
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6. In a large oven proof skillet, brown the salt pork in olive oil over medium, add onion and garlic and cook for one minute. Add the meatballs and cook just a minute. until they have just lost their 'pink' color. Put in the oven and let cook 14-20 minutes. Easy way for meatballs and you do not have to worry about them turning from balls into squares.
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7. Take out of the oven. Now using another skillet add olive oil and brown the sausages.
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8. Cut cooled sausage in half and add them and the meatballs to the sauce.
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9. Continue to cook another hour or more. Serve with pasta or polenta.
