Napolitana Sauce - Polpette alla Napolitana

• 3 cups (700 ml) day-old bread, cut into 1" cubes
• 1 cup (225 ml) milk
• 3/4 lb (.3 kg). ground veal
• 3/4 lb (.3 kg). ground pork
• 3 eggs, beaten
• 1 bunch flat leaf parsley, finely chopped to yield 1/4 cup
• 6 Tbsp (90 ml). extra-virgin olive oil
• salt and freshly ground black pepper, to taste
• 6 cups (1425 ml) tomato sauce, recipe follows
• 6 Tbsp (90 ml). extra-virgin olive oil
• 1 large red onion
• 3 Tbsp (45 ml). chopped fresh thyme
• 2 28 oz (784 grm). cans peeled whole tomatoes, crushed by hand
• salt and pepper, to taste

1. In a shallow bowl, soak the bread cubes in the milk for a minute or two.
2. Using your hands, break apart the bread into small pieces.
3. In a large bowl, combine the veal, pork, eggs, bread and milk, parsley, and salt and pepper.
4. Shape mixture into balls between 1" and 1 1/2" in diameter.
5. In a large, heavy-bottomed skillet, heat the oil over medium heat until almost smoking.
6. Add the meatballs and, working in batches if necessary to avoid overcrowding the pan, cook until deep golden brown on all sides, about 10 minutes.
7. Add the tomato sauce and reduce the heat to a simmer for approximately 30 minutes.
8. In a 3 quarts (2850 ml) saucepan, heat the olive oil over medium heat.
9. Add the onion and cook until soft and light golden brown, 8 to 10 minutes.
10. Add the thyme, tomatoes, and juice and bring to a boil, stirring often.
11. Lower the heat and simmer for approximately 30 minutes until as thick as hot cereal.

bread, milk, ground veal, ground pork, eggs, flat leaf parsley, extravirgin olive oil, salt, tomato sauce, extravirgin olive oil, red onion, thyme, tomatoes, salt

Taken from online-cookbook.com/goto/cook/rpage/001439 (may not work)