Conti Family Meat Sauce

From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Childs' executive chef. ***Add Conti Family Braciolini - it is optional.*** ***Meatballs: Conti Family Meatballs (Sicilian Twist).***

• Ready In: 3 hrs 15 mins
• Yields: 2 quarts

Ingredients

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

Directions

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. If using the Braciole, drop them into the pot after the sauce has cooked for 1 hour.
10. Add the meatballs for the last 45 minutes of cooking.
11. Remove the meats from the sauce.
12. Serve the sauce over pasta and serve the meats separately.