Instructions: For the sauce:
In a large deep pot over medium heat, heat the oil.

Pat the pork dry and add it to the pot. Cook, turning occasionally, until nicely browned on all sides, about 15 minutes. Transfer the pork to a platter.

Brown the veal in the same way and transfer it to the platter.

Place the sausages in the pot and brown on all sides. Transfer them to the platter.

Drain almost all of the fat from the pot. Reduce the heat to medium-low, add the garlic and cook until golden, about two minutes. Remove the garlic cloves from the oil and discard them. Add the tomato paste and cook, stirring, for one minute.

Add the tomatoes and their juices to the pot and season with salt and pepper to taste. (Before adding them to the pot: For a smoother sauce, use a food mill to puree the tomatoes and their juices. For a chunkier sauce, use a knife or blender to chop the tomatoes.) Return the pork, veal and sausages to the pot.

Add the basil, increase the heat to medium-high and bring the sauce to a simmer.

Cover the pot partially and cook, stirring occasionally, for two hours.

If the sauce becomes too thick, add a little water.

While the sauce is cooking, make the meatballs.

For the meatballs:
In a large bowl, combine the ground beef, bread crumbs, eggs, garlic, cheese, parsley and salt and pepper to taste and, using your hands, mix together thoroughly. Rinse your hands with cold water and lightly shape the mixture into tiny balls the size of small grapes. You should have about 12 dozen mini-meatballs. (If you wish to make meatballs to serve over pasta rather than include in baked ziti, shape the mixture into 2 inch balls.)

In a large, heavy skillet over medium-high heat, heat the oil. Add the meatballs and cook, turning as necessary, until browned on all sides but not cooked through. (Do not crowd the skillet; may have to cook in batches.) It may be necessary to add additional oil to keep the meatballs from sticking. Transfer the meatballs to a plate; they will finish cooking later.

After the sauce has simmered for two hours, add the meatballs to the sauce and cook, stirring occasionally, until the sauce thickens, the meatballs are cooked through and the larger meats are tender, about 30 minutes.

To use in baked ziti, use a slotted spoon to remove the meats from the sauce.

Use the meatballs for the baked ziti. Reserve the pork, veal and sausage for a second course or for another meal or dice and add to the Sunday Gravy that remains and reserve both for another meal.

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