In large pot heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato pasta sauce, diced tomatoes, water and tomato paste. Simmer.
Meanwhile, in large frypan, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausages and brown, about three minutes on each side. After browning cover and reduce heat. Cook for 10 minutes, remove from heat and cut sausages into halves. Add to tomato mixture.
Cook pork over medium heat in sausage frypan until brown. Add to tomato mixture. Add 3 tablespoons parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
Preheat oven to 190 degrees C. Cover a baking tray with aluminium foil. In large bowl combine beef mince, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 3cm balls and place on baking tray. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours.