A Recipe You Can'T Refuse, Sauce & Meatballs

• Meat Sauce:
• 1/2 lb. piece shank of veal, whole
• 1/2 lb. pork sausage
• light olive oil
• medium onion, chopped small
• 5 large garlic cloves or more, whole
• 6-oz. can tomato paste
• 2 28-oz. cans Italian-style tomatoes (preferably Redpak brand)
• Meatballs:
• 1 lb. ground mixture of veal, beef, and pork
• 1 egg
• grated Locatelli and sardo cheeses
• fresh parsley
• garlic salt, optional
• salt and finely ground red pepper
• 2 T tomato sauce
• bread crumbs if needed for consistency

1. Saute sausage and veal in a large pot in olive oil until a little brown. Put aside. Saute onion and garlic cloves in the same pot until golden. Add tomato paste and 3 paste cans of water to pot. Put tomatoes through a sieve to get rid of seeds and add to pot. Cook on low flame.
2. When sauce starts to bubble, add salt and red pepper to taste and simmer for a while, stirring every now and then from the bottom up. Don't put in any oregano; it keeps repeating on you.
3. Add the large pieces of veal and pork. Cook uncovered until meat comes apart with a fork.
4. Mix meatball ingredients together and roll into egg-size balls. Put raw meatballs in the sauce - do not fry them. When meatballs float to the top of the sauce (don't stir until they do), they should be done. Simmer and stir a few more minutes.
5. Remove pieces of veal and pork, slice, and serve as a side dish with meatballs. Serve sauce over spaghetti or whatever pasta you want.
6. (Serves two very hearty eaters, with 1 lb. of pasta.)

veal, pork sausage, light olive oil, onion, garlic, tomato paste, italianstyle tomatoes, ground mixture, egg, locatelli, parsley, garlic salt, salt, tomato sauce, bread crumbs

Taken from www.epicurious.com/recipes/member/views/a-recipe-you-cant-refuse-sauce-meatballs-52329611 (may not work)