For the Sauce:

2 tablespoons olive oil

1 pound meaty pork neck bones or spareribs [I bought "country-style ribs"]

1 pound veal stew meat or 2 veal shoulder chops

1 pound Italian-style plain or fennel pork sausages

4 garlic cloves

1/4 cup tomato paste

Three 28- to 35-ounce cans Italian peeled tomatoes

2 cups water

Salt and freshly ground pepper

6 fresh basil leaves, torn into small pieces

For the Meatballs:

1 pound ground beef or a combination of beef and pork

1/2 cup plain bread crumbs, preferably homemade

2 large eggs

1 teaspoon very finely minced garlic

1/2 cup freshly grated Pecorino Romano or Parmigiano-Reggiano

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon salt

Freshly ground pepper

2 tablespoons olive oil

To serve:

1 pound (I used two!) shells or rigatoni, cooked and still hot

Freshly rated Pecorino Romano or Parmigiano-Reggiano