Combine all ingredients except bread crumbs.   Mix thoroughly.  Pour breadcrumbs over the top of the meat mixture and sprinkle with a little water to moisten, about 1/4 cup.  Mix together until combined.   Roll meatballs between your hands.  I make them about the size of a raquetball.  Tradition calls for you at this point to make a small meatball and cook it by itself so that you can "test" for flavor.  (It's really just an excuse for the cook to have a snack!) Place all the meatballs in a pan and cook in a 450º oven about 15-20 minutes or until brown.  I used to cook them on the top of the stove but it gets too messy.  At this point, pour yourself a glass of wine. :-)

Sausages:

Find 6 of the best quality mild or sweet (it's the same thing) Italian sausage that you can find. I prefer not to use "hot" ones in this sauce.  Poke a couple of holes in each one and steam them in a little water until cooked. Brown them well and set aside with the meatballs. Sip your wine :-)

The sauce:

In a large, heavy bottom pan, sauté 1 medium to large, thinly sliced onion in either olive oil, or better yet, bacon or pancetta drippings. Cook until nice and brown. Add one small can (6 oz.) of tomato paste and cook for 2-3 minutes with the onions. Take 3 large cans of good quality whole Italian (San Marzano) tomatoes,  and put in your blender for about 2 seconds. Do not over blend, you don't want tomato juice! Also very important...do not use crushed tomatoes or tomato puree...they just don't have the same quality. Add tomatoes to the pot and stir. Add your cooked sausages and meatballs, bring slowly to a boil, reduce heat and simmer about 4 hours, stirring occassionally.   Refill your wine glass call Toni and relax.

About 1/2 an hour before serving add 3 or 4 fresh basil leaves. Serve over your favorite pasta or make manicotti!  I prefer to make this sauce the day before I use it.  Not only does it taste better the next day, but, the layer of fat that has risen to the surface is easily removed.

The important thing is the ingredients. The cheese, parsley (don't use curly leaf) and the tomatoes are critical. You can also add things like beef shortribs or braciole (we'll save that recipe for another day) or even a small lamb shank.  You may also notice that there is no garlic in the sauce...contrary to popular belief, Italians don't put garlic in everything!  :)

Remember, this sauce is an event.  Be prepared to spend several hours in the kitchen, preparing and cooking.  Turn on some classical music, enjoy the aroma and remember to have fun!  It's worth every minute you spend.

Note: If you are making the sauce for Timpáno, add an additional can of tomatoes, and 2 or 3 pieces of pork.  Boneless country style ribs work very well.  The sauce needs to be thinner for Timpáno so there is enough moisture for the pasta to finish cooking.