Start out by making the meatballs, I really like these meatballs, but you could always substitute your favorites. Also, the recipe tells you to make 16, which I feel is ridiculous, so I made 50 about the size of walnuts, much better than 16 softball sized meatballs. Then brown then in the pot or bake them, which is so much easier. Next brown the sausages, which I do in the pot, and set aside.
Next you take the onion and garlic, which are just quartered and smashed respectively (you cook the sauce for long enough that they basically fall apart anyways, so there is no need to chop) and cook it until it softens.
Then you basically toss everything in the giant pot, the tomatoes and tomato paste, the various meats, some water and a bunch of bay leaves and let it simmer, preferably all day long. I am of the school where the longer it cooks the better with regards to tomato sauce, the melding of flavors and whatnot and serve it over pasta with some nice crusty bread to soak up all the sauce.