Brown the meat pieces in the oil until well colored. Add the garlic, onion, and saute until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer.

Add the bread crumbs to the milk to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.
Do not stir for the first 15 minutes or so until the meatballs begin to firm up.

Continue to cook for 2 hours over very low heat, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 tablespoons of grated cheese into the sauce. Though most people would choose spaghetti, personally I prefer rigatoni or penne.

Serve over pasta cooked al dente, and offer a little more Parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal.