Meatballs and Sauce

Preheat the oven to 400 degrees and line a baking sheet with parchment. In a large bowl, use your hands to combine 1 pound ground beef, 1 pound sausage, and ½ pound pork, without smashing it. Lightly work in the breadcrumbs, onion, garlic, parmesan, oregano, salt, and pepper. Using wet hands, roll meatballs that are about 1 ½-inches in diameter, and place them on the baking sheet. Bake for about 30 minutes, or until the meatballs are browned.

In the meantime, make the sauce. Warm the olive oil over medium heat in a large Dutch oven or pot. Add 1 pound ground beef and 1 pound Italian sausage and break the meat up with a wooden spoon. Brown the meat for about 8 minutes, then add the onion and garlic and cook, stirring occasionally, until the onions and garlic are translucent, about 10 minutes. Stir in the tomato paste and cook for another 2 minutes. Add the crushed tomatoes, oregano, bay leaves, salt, and pepper and stir. Reduce the heat to medium-low, cover partially, and simmer while the meatballs continue cooking in the oven.

When the meatballs have browned, remove them from the oven and use tongs to submerge them gently into the sauce. Cover partially again, and simmer on medium-low for about 2 hours, stirring occasionally. 

Just before serving, tear the basil leaves roughly and stir them into the sauce. Serve with pasta or roasted vegetables.