Every Italian-American grandma has a version of this sauce, served on Sunday. It's a thin, flavorful tomato puree served over rigatoni with meatballs, sausages, and any other meat that happens to be in the refrigerator.
In a large bowl, combine ground beef and pork, parsley, Parmesan, eggs, breadcrumbs, milk, and salt. Form into 1 1/2-inch balls.
Heat 1 tablespoon oil in a 6-quart saucepan over medium-high heat. Add half the meatballs; cook, turning occasionally, until brown on all sides, about 5 minutes. Transfer to a baking sheet. Repeat with remaining tablespoon oil and meatballs.
Add white wine to same pan; deglaze by stirring up browned bits from bottom with a wooden spoon. Reduce wine by half, about 1 minute. Add tomatoes and meatballs; bring to a simmer. Reduce to medium-low; cook, uncovered, 1 hour, stirring occasionally.
Remove from heat, and season with salt and pepper. Using a slotted spoon, transfer meatballs to a serving dish. Toss pasta in sauce; serve in a separate dish.