To make the meatballs combine chopped meat, eggs, bread, Romano cheese, parsley and salt and pepper to taste in a medium bowl. Form golf ball-sized meatballs; place into freezer to firm up.
To make sauce, heat olive oil in a large pot on medium heat. Saute onion, garlic and fry links of sausage.
Meanwhile, in a large frypan over medium heat, brown beef chunks and pork neck bones; reserve.
When onions and garlic are done turn heat down to low. Add tomato paste; stir and simmer for 10 minutes. Add the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil and salt and pepper to taste; stir.
Brown meatballs in a large frypan over medium heat; reserve.
Simmer sauce over low heat for 3 to 4 hours then add meatballs and simmer for 1 hour. Meanwhile bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs, serve.