Mix together the loose pork sausage, the parsley flakes, onion powder, and garlic powder. Form them into little meatballs. Place them in a circle in your frying pan and put half of your diced onions in the middle. Place your sausage links around the meatballs on the outside edge of the pan. Allow them all to brown. As they begin to brown all over add the Marsala cooking wine to deglaze your pan. Now add your meatballs & sausage to a oven and heat to 275F. At the same time you are putting your meatballs into the oven add your head of garlic to the oven and allow them to cook more.

Pull the garlic out once it is soft to the touch. Pull the sausage and meatballs out after 20 minutes.

Dice up the sausage links so you can add it to the sauce later.

Score the tomato into a cross along the bottom of your tomatoes. Place in boiling water and allow the skin to peel off. Once it has peeled off, remove it from the boiling water and remove the skin.

Add the rest of your onions and garlic to your sauce pot. Allow them to brown slightly and add your tomatoes. Cook the tomatoes and onions down, to build some flavor. Add all of your remaining spices into the sauce mixture.

Now add your sausage and meatballs. Add your chicken broth. Add your cheese to the sauce and stir in.

Allow this all to simmer for 2 to 3 hours. Cook up some pasta in some salted boiling water. Enjoy!