Spaghetti Sauce with Meat

In a large, heavy-bottomed stock pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, cubed flank steak, pork sausage, chopped onions, and minced garlic. Cook, stirring occasionally, until the meat is browned and the onions are softened, about 10-12 minutes.

Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize slightly. This will deepen the flavor of the sauce.

Add the crushed tomatoes, bay leaves, and cinnamon. Season generously with salt and freshly ground black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.

While the sauce is simmering, prepare the meatballs. In a large bowl, gently combine the ground beef, beaten eggs, bread cubes, grated Romano cheese, salt, pepper, and dried parsley. Mix until just combined; be careful not to overmix.

Gently shape the mixture into golf ball-sized meatballs.

In a large skillet, heat the vegetable oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook, turning occasionally, until the meatballs are lightly browned on all sides, about 8-10 minutes per batch.

Transfer the browned meatballs to the simmering spaghetti sauce. Gently nestle them into the sauce. Cover and continue to simmer for 1 1/2 to 2 hours, or until the meatballs are cooked through and the sauce has thickened, stirring occasionally.

While the sauce is simmering for the final stretch, cook the pasta according to package directions in a large pot of boiling, salted water until al dente. Drain well, reserving about 1 cup of pasta water.

Transfer the cooked pasta to a large serving bowl. Stir about 1 cup of the spaghetti sauce into the noodles to help prevent sticking. Add a little pasta water if needed to reach your desired consistency.

Serve the spaghetti sauce with meatballs over the pasta. Garnish with fresh basil leaves and additional grated Romano cheese, if desired.