ITALIAN SPAGHETTI SAUCE

2 SWEET ITALIAN SAUSAGES
1 PEPPERONI, HALVED LENGTHWISE AND SLICED CROSSWISE INTO 3 INCH PIECES
½ POUND BONELESS PORK LOIN, CUT IN 2 INCH SQUARES
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
2 LARGE ONIONS COARSELY CHOPPED
6 CLOVES OF GARLIC, COARSELY CHOPPED
3 CANS (14.5 OUNCES EACH) TOMATO PUREE
3 CANS (6 OUNCES EACH) TOMATO PASTE
1 POUND LEAN GROUND BEEF
3 EGGS, LIGHTLY BEATEN
1/3 CUP GRATED PARMESAN CHEESE, PLUS MORE FOR SERVING
1 TABLESPOON CHOPPED FLAT-LEAF PARSLEY
SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
1/4 GARLIC POWDER
8 SLICES WHITE BREAD (CRUSTS REMOVED)
½ CUP RED WINE
½ GREEN BELL PEPPER, CUT IN HALF
½ RED BELL PEPPER, CUT IN HALF
1 CUP COARSELY CHOPPED FRESH BASIL LEAVES
SPAGHETTI OR RIGATONI, COOKED ACCORDING TO PACKAGE INSTRUCTIONS

1. PREHEAT THE BROILER. Place the sausages, pepperoni and pork loin pieces on a baking sheet and cook under the broiler, turning, until browned on both sides. Reserve.
2. Place the olive oil in a large, heavy pot over medium-low heat. Add the onions and cook, stirring ,about 10 minutes. Add the garlic in the last 5 minutes. Add the tomato puree and paste, plus 12 paste cans of water. Stir well.
3. Bring the gravy to a boil. Stir in the reserved meats. Return the pot to a boil; reduce the heat and cover. Simmer for 2 hours, stirring occasionally.
4. Meanwhile, prepare the meatballs. Place the ground beef, eggs, 1/3 cup Parmesan, parsley, salt, pepper and garlic powder in a large bowl. Place the grated bread in a separate bowl and drizzle with 1/3 cup water. Let sit 5 minutes. Squeeze the water out of the bread; add to the meat mixture and combine all of the meatball ingredients (do not overmix). Form into 12 golf ball sized meatballs. Place them on a lightly oiled baking sheet. (If the mixture seems too wet, add some breadcrumbs to it before making the meatballs.) Brown the tops of the meatballs under the broiler. Set aside.
5. After the gravy has cooked for 2 hours, add the meatballs, wine, bell peppers and basil. Simmer, uncovered, for 30 minutes. Serve the gravy and meats over pasta with cheese, plus salad and Italian bread if desired.