Sauté shallots and garlic in oil until fragrant.

Add dried herbs and sweat for five minutes.

Add crushed tomatoes and water, then bring to a boil.

Add sugar and pomegranate balsamic vinegar to balance flavors.

Add bay leaves, cover, and simmer for 45 minutes.

Adjust seasoning with salt and pepper if needed.

Add ground pork and ground beef to a bowl.

Add egg white to the meat mixture.

Soak bread in milk, then add the bread and milk mixture to the meat.

Grate onion and garlic, and add them to the meat mixture.

Add fresh chopped parsley and mix well.

Let the mixture rest in the refrigerator for at least 30 minutes.

Scoop the mixture into desired meatball sizes and add them to the sauce.

Let the meatballs cook in the sauce for 30 minutes.

Serve the meatballs and sauce over bucatini, spaghetti, or linguine.