Conti Family Meat Sauce

• 2 lbs pork necks (inexpensive pieces) or 2 lbs pork shoulder, with bones (inexpensive pieces)
• 12 lb beef (inexpensive cuts)
• 12 cup extra virgin olive oil
• 1 medium onion (coarsely chopped)
• 3 (35 ounce) cansitalian plum tomatoes with juice
• salt
• fresh ground black pepper
• meatballs

1. Rinse the pork and beef, pat dry and cut into pieces roughly 4 inches square.
2. Heat the oil in a deep, heavy pot and cook the onion until translucent.
3. Push the onion aside, and working with a few pieces at a time, brown the meat on all sides.
4. Push the tomatoes through a strainer to remove the seeds and pour the into the pot with all the meat.
5. Season with salt and pepper and bring to a boil.
6. Boil briskly for 15 minutes, then reduce the heast so that the sauce simmers gently and partially over the pot.
7. Cook, stirring occasionally for 2 1/2 hours.
8. (If the sauce becomes too thick, add small amounts of hot water.
9. ).
10. If using the Braciole, drop them into the pot after the sauce has cooked for 1 hour.
11. Add the meatballs for the last 45 minutes of cooking.
12. Remove the meats from the sauce.
13. Serve the sauce over pasta and serve the meats separately.

pork, beef, extra virgin olive oil, onion, tomatoes, salt, fresh ground black pepper, meatballs

Taken from www.food.com/recipe/conti-family-meat-sauce-245767 (may not work)