Ingredients

• For the meatballs
• 2 pounds ground meat blend (beef, pork, veal, or any combination thereof)
  
• 2 eggs
  
• 4-6 pieces day old bread, torn into very small pieces, or run through the food processor until the size of very coarse crumbs
  
• ¹/₃ cup grated hard cheese (Pecorino Romano preferred)
  
• ¹/₄ cup chopped fresh parsley
  
• 2 cloves garlic, pressed
  
• 2 tablespoons light olive oil
  

• For the gravy
• 2 28-oz cans peeled whole tomatoes in sauce (preferably San Marzano)
  
• 1 6-oz can tomato paste
  
• 2 tablespoons Light olive oil
  
• 2 cloves garlic, minced
  
• ¹/₂ teaspoon crushed red pepper flakes (or more or less to taste)
  
• 3 or 5 leaves fresh basil (must be an odd number. Why? Because Nonna says so, that's why!)
  
• 4-6 pork neck bones (ask the butcher - they are usually sold for cheap)
  
• 1 pound big shape macaroni such as Rigatoni