For the sauce, place the olive oil and onion in a large sauce pot and sauté lightly.

Once the onions become translucent, add the garlic and sausage, making sure not to let the garlic burn (it will become bitter.)

Brown the sausage on all sides.

Next, add the tomatoes and their juice. Be sure to squash the tomatoes in your hand before delivering them to the pot.

Stir in the oregano, basil, sugar, salt and pepper.

Quickly bring sauce to a boil then lower to a simmer, stirring regularly.

Let simmer for 3 – 4 hours and until meat is fully cooked.

For the meatballs, combine all of the ingredients in a large mixing bowl.

Using your hands, mix the ingredients together.

Shape the mixture into 2-inch meatballs, making approximately 30 meatballs.

Gently place in sauce and cook for a couple of hours.

In the meantime, combine ricotta with 3 – 4 Tbsp chopped fresh parsley. Set aside.

When sauce is ready, prepare the pasta.

Cook in a large pot of salted, boiling water, until al dente.

Drain and return to the warm pot.

Add a few ladles of sauce, toss to coat. Use enough sauce to stain the pasta, not swim in it.

Portion the pasta on plates and top with a couple meatballs, sliced sausage, a few dollops of herbed ricotta, shaved Parm, salt, pepper, and more chopped parsley.