Add 3 meats to a bowl. Half a pound ground beef, a quarter pound ground pork, a quarter pound ground veal. Mix by hand until combined.

In a second bowl, whisk together 1 egg, 4 cloves garlic grated, one half of a white onion grated, 3 tablespoons extra virgin olive oil, 6 tablespoons whole milk ricotta cheese. Whisk until thoroughly combined.

In a third bowl, combine 2 tablespoons chopped parsley, one half cup Pecorino Romano cheese, 1 and one half cups seasoned Italian breadcrumbs, 2 teaspoons salt, 2 teaspoons pepper, 1 tablespoon granulated garlic, 1 tablespoon granulated onion. Mix well.

Stir the wet bowl once more. Pour it into the meat. Mix by hand until it looks like one uniform mixture without streaks.

Pour about half of the dry mixture into the meat. Mix it in evenly until it starts to firm up. Add the remaining dry mixture and mix until evenly distributed.

Cover the meatball mixture. Refrigerate for about two hours.

Set a Victoria Signature Series Dutch Oven over medium heat. Add a little olive oil. Preheat about four to five minutes until the pan just starts to smoke. Turn the heat down slightly if needed.

Brown mild Italian sausage, turning until golden brown all over. Remove the sausage from the pan and reserve the juices.

Turn the heat down. Add 4 cloves minced garlic to the pan. Watch closely and do not let it burn.

Add two six ounce cans of tomato paste. Press the paste into the pan and mix with the garlic. Spread it flat so it makes good contact.

Cook the paste until it turns a very dark red. Do not burn it. Flip and cook the other side. This step deepens the flavor and adds sweetness.

Turn off the heat. Fill the empty tomato paste cans with water and pour into the pan. Stir and deglaze.

Add two 28 ounce cans of tomatoes. One can is hand crushed. One can is pre crushed. Crush the whole tomatoes by hand in the pot. No blending.

Add 1 tablespoon granulated onion, 1 tablespoon granulated garlic, 3 tablespoons extra virgin olive oil, 1 tablespoon salt, and a few turns of black pepper. Stir.

Add the browned sausage and the juices from the dutch oven. Stir.

Add half of a peeled onion to the pot whole. It is for flavor only. It will be removed later.

Set over medium heat. Bring to a gentle simmer. Stir every 10 to 15 minutes so the bottom does not burn.

Simmer for two hours in this first stage.

After the first stage has simmered for about an hour and a half to two hours, heat a Victoria Signature Cast Iron pan over medium heat. Add a little olive oil and warm it.

Form meatballs a little bigger than golf balls. Roll between your hands to make them round and smooth with no cracks. Aim to keep them all the same size.

Place the meatballs in the pan with some space between them. Cook over medium to medium low heat. Turn until browned on all sides. The video does not give a time. Go for color, not doneness.

Transfer the browned meatballs into the dutch oven with the sauce. Nestle them into the surface.

Add water if needed so the meatballs and sausage are covered. In total by this point, three of the six ounce tomato paste cans of water were added in the video.

Taste and adjust seasoning to your taste if needed.

Simmer about two more hours, stirring every 10 to 15 minutes so nothing burns.

Remove the onion.

Right at the end, add fresh basil. Stir it in.

Boil pasta according to the package directions. Serve with the sauce, meatballs, and sausage.