Family Sicilian Sauce and Meatballs

Ingredients

• 4  bay leaves 
• 1.5 pounds brisket cubed
• 84 ounce canned tomatoes crushed canned
• 1 teaspoon basil dried
• 0.3 teaspoon parsley dried
• 2  eggs 
• 6 cloves garlic chopped
• 0.3 teaspoon ground cinnamon 
• 3.5 ounce sausage sweet italian
• 3 tablespoons olive oil 
• 4  onion chopped
• 48 ounce soup noodles dry
• 0.5 pound pork neck bones 
• 0.5 cup red wine 
• 0.5 cup pecorino cheese grated
• 24 servings salt and pepper to taste
• 24 ounce canned tomatoes canned
• 3 slices sandwich bread white

Equipment

• bowl
• frying pan
• pot

Directions

1. 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.
2. To make sauce, heat olive oil in a large pot on medium heat.
3. Saute onion, garlic and fry links of sausage.
4. Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; reserve.
5. When onions and garlic are done, turn heat down to low.
6. Add tomato paste; stir and simmer for 10 minutes.
7. Add the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir.
8. In a large skillet over medium heat, brown meatballs; reserve.
9. 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.
10. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs, serve.