Your new favorite spaghetti recipe!

2 tablespoons olive oil
3 pounds veal shin
3 pounds beef shin
1 pound Italian pork sausage links
1 large onion (peeled, small diced)
3 cloves garlic (peeled, thinly sliced)
4 (28-ounce) cans whole peeled tomatoes (crushed with hands)
Kosher salt and freshly ground black pepper (to taste)
2 tablespoons olive oil
1 small onion (peeled, minced)
2 cloves garlic (peeled, minced)
2 tablespoons thyme leaves (roughly chopped)
2 pounds ground chuck
3/4 cup regular breadcrumbs
2 large eggs (slightly beaten)
1/2 cup parsley (finely chopped)
1 cup parmesan (freshly grated)
Kosher salt and freshly ground black pepper (to taste)
1 pound dried spaghetti
parmesan (freshly grated, to serve)
basil (freshly torn, to serve)

For the Sauce: Heat a Dutch oven over medium-high heat and add olive oil. Season the veal and beef shin with salt and pepper. Add a single layer of meat to the pan and deeply brown on both sides, about 5 minutes per side, then remove to a plate. Repeat with any remaining veal or beef shin along with the Italian pork sausage. Once all the meat is browned, remove to the plate. Add the onions and garlic to the Dutch oven and season with salt. Cook until the vegetables soften, about 5 minutes, then add the tomatoes. Season the sauce with salt and pepper and return the meat back to the pot. Reduce heat to a simmer, partially cover and cook until the meat is tender, about 3 hours.
For the Meatballs: Heat a heavy-bottomed saute pan over medium-high heat with olive oil. Add the onions, garlic, thyme, and season with salt and pepper. Cook until onions have softened, about 1 minute. Transfer to a large bowl to cool. Once mixture has cooled, add the ground chuck, breadcrumbs, eggs, parsley, parmesan, and season with salt and pepper. Mix to combine and using a 3-inch ice cream scoop, scoop into 12 meatballs, place on a baking sheet and set aside.
Transfer the beef and veal shins from the sauce to a plate and cool slightly. Pick the meat from the bones and add back to the sauce. Increase heat to medium and add the meatballs to the sauce. Continue to simmer until the meatballs are cooked through, about 15-20 minutes.
For the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti 1 minute less than the package directions. Drain the pasta and place it on a large serving platter. Ladle the sauce and meatballs over the pasta and garnish with freshly grated parmesan and torn basil.
Tip: Make a large batch of the Sunday sauce and freeze for up to 1 month for easy, stress-free meals!