First make your meatballs. Add all ingredients besides the olive oil to a large bowl.

Using your hands, mix until combined.

Form the mixture into golf ball-sized balls. You should end up with about 18 meatballs.

Add the 1 tablespoon olive oil to a large pot over medium high heat. (The pot should be a big pasta pot, you’re going to make the sauce in this entire pot.)

Add the meatballs in batches; don’t crowd the pot.

Brown on all sides, about 3-5 minutes for each batch.

Remove and set aside.

Add more olive oil in between batches if needed. (Note: you are not cooking them completely through, they will finish in the tomato sauce.)

When finished with the meatballs, add your ribs to the pot, browning on all sides. Remove from the pot and set aside. (They will also not be fully cooked)

Add more olive oil to the pan, if needed. Add in the onions and garlic, stirring occasionally, until fragrant, about 3 minutes.

Add in the tomato paste, stirring to combine.

Add in your spices and cook, stirring constantly, for 30 seconds to a minute.

Add the crushed and strained tomatoes and parmesan cheese, stirring to combine. Season with salt and pepper.

Add back in your meatballs and ribs.

Cover and bring to a simmer. Lower heat and cook for at least 1 hour.

After an hour, serve or let cool and freeze until ready to use. If you’re making pasta at the same time you’re making the sauce, reserve some of the pasta water (~1/2 cup) and add it to the tomato sauce, stirring to combine. If not, add a little pasta water when reheating at a later time.