Coat the bottom of a large heavy pot with olive oil and saute the onions on medium-low heat until translucent (about 5-7 minutes).

Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon. Add a splash of water if the paste starts to burn.

Add in all of the hand crushed tomatoes, salt, and pepper. Stir the sauce until incorporated and cook on a low simmer with the lid left slightly ajar. Stir the sauce every so often to avoid sticking. Cook on low heat for at least 2.5 to 3 hours.

Add optional sugar after taste testing, if required.

Add the beef and ground pork to a large mixing bowl and season with salt and pepper.

To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste. Pour in the beaten eggs and gently mix everything together. If the mixture is too dry, add one more egg.

With wet hands, roll approximately 2-inch diameter meatballs. They can be shallow fried in neutral oil until brown on all sides or baked on a sheet pan with wire rack at 400°F for 15 minutes and an additional 5 minutes at 475°F.

Place the browned meatballs in the sauce and cook for at least 1 hour on low heat to allow the meatballs to absorb the flavor and braise in the sauce.

Serve with choice of pasta, grated cheese and Italian bread. Enjoy!