Brown the meat: Heat coconut oil in a large, deep pot. Sprinkle the pork chops with salt and pepper, then brown them on both sides. Remove the chops from the pot and place in a bowl to catch the juices. Brown the whole sausage links in the same pot, about 10 minutes, and place in the bowl with the pork chops.

Make the sauce: You're going to make the sauce in the same pot, so add a little coconut oil if there's no fat left in the pan. Cook the onions until they're very soft, about 7-10 minutes. Add the garlic and cook. Sauté until beginning to brown, about 3 minutes. Add the paste and cook until fragrant, about 30 seconds.

Add the balsamic vinegar and stir, about 1 minute. Add the broth and crushed tomatoes; stir to combine. Nestle the pork chops and sausage into the sauce. Bring to a robust bubble, then cover and simmer 30 minutes.

Prep the meatballs: Preheat the oven to 400°F and cover a large baking sheet with parchment paper or foil. In a small bowl, mix the water, baking soda and cream of tartar with a fork until combined. Crumble the beef and pork into a large bowl, then add the garlic, tomato paste, vinegar, parsley, salt, Italian herb blend, red pepper flakes, and water; baking soda. Mix well with your hands (or if you want it very smooth, with a food processor or mixer) until combined.

Cook the meatballs: Measure 1 tablespoon of the meat and roll into a ball. Line up the meatballs on the baking sheet, then bake 30 minutes, until browned.

The final steps: When the sauce has reached its 2-hour simmer deadline, add the meatballs to the sauce and simmer an additional 15 minutes, uncovered. Remove the sauce from the heat and skim in the fresh basil then taste and add salt and pepper, if necessary.