Gochujang Sunday Sauce

Directions

1. Make the meatballs: In a large bowl, mix ground beef, pork, egg, cheese, 1 clove garlic, panko, and salt and pepper together. Slowly add 1 cup water and mix to combine. Form 1-inch balls and set aside.
2. Salt and pepper the beef chuck. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of bacon fat (or olive oil) over medium-high heat and sear the beef chunks on all sides, 3 to 5 minutes at a time, until browned. Do not overcrowd the pan or turn the meat too often—work in batches to ensure a good sear. Remove chunks as they finish and set aside.
3. Add another tablespoon of fat and repeat with the meatballs.
4. Add the last tablespoon of fat and sear the sausages. Remove and slice into large chunks. Set aside.
5. In the remaining fat, add the onions and cook over medium heat, stirring frequently, until golden brown, about 5 minutes. Add the remaining garlic and cook another minute, stirring constantly.
6. Add gochujang and cook, stirring constantly, until paste is fragrant and starts to stick to the bottom of the pan, about 3 minutes.
7. Add the juice from the canned tomatoes to deglaze, using a wooden spoon to stir the brown stuck-on bits off the bottom of the pot. Add the tomatoes one by one, using a finger to poke a hole into them (so they don't squirt) and then your hands to crush them.
8. Return all of the meat to the pot. Add the tied sprigs of basil and bring sauce to a boil. Reduce to a simmer and cook for 2 hours partially covered, stirring occasionally.
9. Remove the tied basil. Use a wooden spoon to break up the meat into smaller chunks and cook for another 15 minutes.
10. Season with salt and pepper to taste. Add more cheese and fresh basil, and serve over pasta, polenta, or Korean rice cakes.