Family Sicilian Meatballs and Sauce

To make the meatballs: Combine bread and milk in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, salt, and pepper; form into meatballs and place into the freezer to firm up.

To make the sauce: Heat 3 tablespoons olive oil in a large pot over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.

Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.

When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.

Heat remaining 1 tablespoon olive oil in a large skillet; Brown meatballs and remaining sausage links in batches. Add to sauce and simmer for 1 hour.

When sauce is nearly ready, 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.

Remove pork neck bones from the sauce; discard. Serve meatballs and sauce over hot pasta.