It’s always evolving, but here is the most recent version:
4 Large cans tomatoes (1000 gram, or roughly 2lb 3 oz per can)
-get the best tomatoes you can find. I prefer La Valle San Marzano, which come with the DOP certification.
3 full heads of garlic, minced (yes, three full heads)
2 large onions, minced
½ cup good olive oil
2 pounds meatballs
2 large pieces pork brasciole
10 leaves fresh basil, torn into small pieces
½ cup Italian parsley, cleaned and shredded
½ cup fresh ground pecorino romano, the saltier the better
Heat ¼ cup olive oil in cast iron skillet on low heat for a long time, till surface ripples (12-15 minutes)
Add meatballs in batches and move around pan, browning on all sides but not searing. Remove browned meatballs and reserve
Add onions to skillet. They should fill the whole pan. Turn heat up just a tiny bit and stir regularly. Let them really reduce, for a good 15 minutes or more.
Add remaining ¼ cup olive oil, all garlic and both pieces brasciole. Stir garlic and onions thoroughly and turn brasciole so it browns off.
Transfer entire mixture into large stock pot.
Transfer tomatoes to stock pot individually by hand, removing stems and as many seeds as you can. Pinch remaining pieces into smaller rough chunks.
Bring mixture to a low boil, then back down to a high simmer. Add all herbs and romano cheese and stir in. Simmer for three hours. Add meatballs and simmer for another hour.
Remove meats, and transfer to platter.
Give sauce a thorough stir. Pour over meats and pour over pasta.