Combine all the meatball ingredients in a large bowl and form into 2-inch balls. (Makes about 18 meatballs.) Heat a large pan coated with oil over medium heat. Add the meatballs and cook until well browned. Reserve.
Heat the olive oil in a heavy pot over medium heat. Add the onions, celery, parsley and garlic, and saute until tender. Add the crushed tomatoes, tomato puree, tomato sauce, and water and mix well. Add remaining ingredients and season with salt and pepper, to taste. Bring the sauce to a boil, then lower the heat; add the meatballs and simmer, uncovered 2 to 3 hours.
If sauce gets too thick add more water the last 30 minutes of cooking. Serve with your favorite pasta Nona's meatballs and grated Parmigiano-Reggiano.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dolores Del Rio