Ingredients

• 3 slices white bread , torn into pieces
• 0.25 cups milk or water
• 1.5 pounds ground beef
• 2 large eggs
• 0.5 cups grated Romano cheese
• 1 pinch dried parsley
• 0.75 teaspoons salt , or to taste
• 0.25 teaspoons ground black pepper

Instructions

1. 1 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.
2. 2 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.
3. 3 Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 Remove pork neck bones from the sauce; discard. Serve meatballs and sauce over hot pasta.

Nutrition per serving