b'SERVES 6 TO 8 FOR THE MEATBALLS: 2 cups stale bread, cubed 1 cup milkcup chopped fresh ItalianparsleyTO PREPARE THE TOMATO SAUCE: 2 eggsCombine the tomato sauce, beef stock, sugar, salt and pepper in a big pot, 2 cups freshly grated Pecorino stirring well, and bring to a simmer over medium heat. Add the meatballs Romano cheeseto the pot and bring the liquid to a boil. Reduce the heat to low and cook 3 pounds sweet or spicy Italian for 30 minutes. sausage1 cup Italian-style breadcrumbsServe the meatballs with a side of creamy mashed potatoes or over your 8 tablespoons extra light olive oilfavorite pasta.FOR THE TOMATO SAUCE:SUGGESTED WINE PAIRING: 3 cups tomato sauceCENTINE ROSSO DI TOSCANA cup beef stock 2 tablespoons C&H orDomino sugar 1 teaspoon saltteaspoon black pepper step-by-step'