Using a large stock pot, pour 3 cans of tomato paste, fill the cans up with water and add to pot, then add 2 large cans of tomatoes, about 1/2 cup (more or less to your taste) sugar and a bay leaf. Start cooking on medium heat.
Brown pork chop on both sides in a heated skillet that is lightly coated with olive oil. Add to sauce. Next cook sausages in same skillet, cup up into pieces and add to sauce.
For the Meatballs: Mix ground chuck, provalone and mozarella cheeses, egg, ketchup and salt and pepper. Roll into balls, the size you like. Place in same skillet you cooked the other meats in. Cook meatballs. You need to turn these very carefully but using a fork or tongs, slide it under the meatballs and turn. They are fragile due to the cheeses. Add meatballs to sauce and turn to low. Turn it down below low after about an hour or so. You can start this sauce in the morning and let it cook on very very low all day. My dad and I cook it below low all night long. Make sure if you cook it all night you keep on below low, or it will burn. Once you get the hang of it, it is worth the work and the wait!