- 1 pound beef brisket, chopped
- 2 eggs
- 3 slices white bread
- 1/2 cup grated Romano cheese
- 1 pinch dried parsley
- salt and pepper to taste
- 3 tablespoons olive oil
- 4 onion, chopped
- 6 cloves garlic, chopped
- 12 (3.5 ounce) links sweet Italian sausage
- 1 1/2 pounds cubed beef brisket
- 1/2 pound pork neck bones
- 4 (6 ounce) cans tomato paste
- 3 (28 ounce) cans crushed tomatoes
- 1/2 cup red wine
- 4 bay leaves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried parsley
- 1 teaspoon dried basil
- salt and pepper to taste
- 3 (16 ounce) packages dry pasta
- To make the meatballs, combine chopped meat, eggs, bread, Romano cheese, parsley and salt and pepper to taste in a medium bowl. Form golf ball-sized meatballs; place into freezer to firm up.
- To make sauce, heat olive oil in a large pot on medium heat. Saute onion, garlic and fry links of sausage.
- Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; reserve.
- When onions and garlic are done, turn heat down to low. Add tomato paste; stir and simmer for 10 minutes. Add the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir.
- In a large skillet over medium heat, brown meatballs; reserve.
- Simmer sauce over low heat for 3 to 4 hours, add meatballs and simmer for 1 hour. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs, serve.