Make the Red Gravy: In a very large saucepan or Dutch oven, heat the oil over medium-high heat. Add the onions, Italian Essence, salt, and crushed red pepper and cook, stirring, until the onions are soft, 6 minutes. Add the garlic and anise seeds and cook, stirring, for 2 minutes. Add the tomato paste and cook, stirring frequently, until the paste begins to brown, about 5 minutes. Add the tomato sauce, pureed tomatoes, 2 1/2 cups of water, and the Original Essence and bring to a boil. Reduce the heat and simmer for 45 minutes, stirring occasionally.
Make the Sausage Meatballs: In a large bowl, combine the ground chuck, Italian sausage, hot sausage, garlic, eggs, Original Essence, salt, and black pepper, and mix briefly but thoroughly to distribute the seasonings. Shape into about 20 large meatballs, about 1/3 cup each, and set aside in the refrigerator.
Add the Sausage Meatballs to the Red Gravy and do not stir until the meatballs float to the surface, about 10 to 12 minutes. Stir well and simmer the meatballs in the sauce for 30 minutes, stirring occasionally, and skimming off any fat that rises to the surface. Taste, adjust the seasoning if necessary, and serve immediately over hot pasta. Pass the grated Parmesan at the table.
Makes 6 hearty servings, plus leftover meatballs for sandwiches the next day