Use your bare hands. Have fun being messy. Be sure to wash them first.

In a large mixing bowl add ground beef. Add bread crumbs and combine by rolling and mixing with hands lightly.

Add milk and egg and mix again until liquid is absorbed into meat and and bread crumbs mixture.

Add Parmesan-Romano cheese, parsley, garlic, oregano, salt and pepper and mix well.

With hands, roll meat mixture into uniform balls roughly twice the size of a golf ball.

In a pan, brown sausage lightly in olive oil and set aside.

In same pan, on medium-high heat, brown the meatballs in small batches being careful not to over cook but leaving no pink spots. As they're completed, place them away from the heat.

Slice sausage into small pieces.

In a large pot, carefully place meatballs, drained mushrooms and small slices of sausage.

Fill with marinara sauce until meatballs and sausage are just covered.

Simmer for 2-3 hours. Stirring occasionally, but not during the first 45 minutes. Be gentle during stirring so that you don't break your meatballs.

Serving suggestion: in a bowl, add meatballs, sausage and sauce over Penne Pasta. Add a dollop of Ricotta Cheese and sprinkle with grated Parmesan-Romano.