Sauce:

Place the tomatoes, tomato paste, chicken broth, and wine into a large pot. Heat a large frying pan and add the olive oil. Add the onions, garlic, celery and carrots, then saute until they just begin to brown. Add mixture to the pot. Add the chopped parsley, oregano, rosemary, bay leaves, sweet basil, black pepper, salt and sugar. Bring to a boil, then reduce heat to a simmer. Simmer, covered, for a minimum of 2 hours, stirring often to avoid burning. Normally, in an Italian household, the sauce is starting early in the morning and is allowed to simmer at very low heat all day, the longer it simmers the richer it becomes.

Meatballs:

In a bowl, thoroughly combine the ground beef, ground pork, breadcrumbs, garlic, dehydrated onion, grated onion, cheese, nutmeg, egg, salt and pepper. Form mixture into golf ball sized meatballs. Heat a large, heavy skillet over moderately high heat. Add oil and fry meatballs until browned on all sides. As the meatballs finish, remove to a paper towel lined plate. Add the fried meatballs 30 minutes prior to serving.

Cook and drain the pasta according to package directions. Remove the meatballs to a separate serving platter. Place a large saute pan over medium heat, then add the pasta and toss with half of the sauce. Divide the pasta and serve with the remainder of the meatballs, crusty Italian or French bread and plenty of Parmesan or Romano cheese.