In a large
bowl mix together the lean ground beef and the ground pork. Add
the chopped onions, finely chopped garlic, and the breadcrumbs. Add
the eggs, parsley, Parmesan, salt and pepper to taste and
red pepper flakes. Use your hands to mix all the ingredients
together. Make sure all the ingredients are well combined
before you begin to form the meatballs.
Take about 3 ounces
of meat to form the meatball. You
want them to be big, roll into the size of large golf ball.
Heat olive oil in large sauté pan over very high
heat. (You do not need to have a lot of oil in the
pan. ¼ of an inch of oil is good.) Fry about
10 of the meatballs, at a time turning on all sides browned
all over. They do not need to be cooked through entirely. You
will eventually put them in the sauce to continue cooking. You
want them to just be beautifully browned on all sides.
Open
the cans of di Napoli whole plum tomatoes. Use your hands
to smoosh the tomatoes a little bit. Using the strainer over
a bowl, strain the tomatoes catching the juice in the bowl.
Reserve juice.
In another large saucepan over medium heat,
heat olive oil. With a wooden spoon, stir in the chopped
onions and sauté until
clear. Add fresh basil leaves, salt, pepper and red pepper
flakes. Add the red wine and the crushed tomatoes delicately
to the mixture. Cook for 15 minutes at a boil, stirring
constantly. Add meatballs and the pork chops and lower
the heat to low to a simmer for 40 minutes. Stir so
as not to scorch the bottom, but gently so as not to break
up the meatballs. Use a slotted spoon to remove the meatballs
and the pork chops out and set aside.
Stir in the sugar and
the tomato paste and cook for another 30 minutes until sauce
is thick.
To serve, ladle sauce over individual bowls of
pasta and top with two meatballs. Sprinkle with Parmesan
and fresh b | 
