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Wipe the pan clean and place it back on the burner. Add the remaining 1/4 cup olive oil. When it begins to shimmer, add the remaining garlic and cook until deep golden brown, about 4 minutes. Once again, remove the garlic from pan and discard. Working in batches, add enough of the sausage to the pan to form a single layer, and brown well on both sides, 3 to 4 minutes per side. Remove the sausage to a plate and set aside.
In a blender, puree the tomato paste with 2 cups water. In an 8-quart stockpot over low heat, add the tomato paste mixture, the pureed San Marzano tomatoes, the pork chops and sausage and the meatballs. Then add the red wine, fresh parsley and basil, dried basil, oregano, parsley and garlic powder, and the salt, pepper and bay leaves. Bring to a boil, then lower the heat and simmer, uncovered, for 5 to 6 hours, until the sauce has thickened slightly and the pork chops are fork tender.
In a large bowl, soak the bread in the milk for 5 minutes; then use your hands to break up the bread into crumbs. Add the ground beef, eggs, Parmesan, basil, parsley, oregano and pepper and gently mix together just to combine. Pat the mixture into meatballs, about 1/2 cup per meatball. Transfer the meatballs to a large, well-greased roasting pan. Bake for 1 hour, or until cooked through.