Name: Sunday Sauce with Meatballs, Ribs, and Italian Sausage Recipe
Prep time: 30 min
Cook time: 2 h 40 min
Total time: 3 h 10 min
Cuisine: Italian-American
Ingredients: 1 large egg; 1/4 cup whole milk; 2 slices Pullman or Italian bread, torn into small pieces (about 1 cup); 1 oz. Parmesan, finely grated (about 1/2 cup); 1/4 cup finely chopped fresh parsley; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp kosher salt; 1/2 lb. (80% lean) ground beef; 1/3 cup extra-virgin olive oil; 2 lb. pork spare ribs or baby back ribs, cut between bones into individual ribs; 1 tsp kosher salt, plus more for seasoning; 1 lb. sweet Italian pork sausage; 1 large yellow onion, finely chopped; 12 cloves garlic, finely chopped; Freshly ground black pepper, to taste; 1 (28-oz.) can crushed tomatoes; 1 (28-oz.) can tomato puree; Water (to rinse tomato cans); 3 small bunches fresh basil

Ingredients

1 large egg

1/4 cup whole milk

2 slices Pullman or Italian bread, torn into small pieces (about 1 cup)

1 oz. Parmesan, finely grated (about 1/2 cup)

1/4 cup finely chopped fresh parsley

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon kosher salt

1/2 lb. (80% lean) ground beef

1/3 cup extra-virgin olive oil

2 lb. pork spare ribs or baby back ribs, cut between bones into individual ribs

1 teaspoon kosher salt, plus more

1 lb. sweet Italian pork sausage

1 large yellow onion, finely chopped

12 cloves garlic, finely chopped

Freshly ground black pepper (to taste)

1 (28-oz.) can crushed tomatoes

1 (28-oz.) can tomato puree

3 small bunches fresh basil

Instructions

Step 1: In a medium bowl, whisk together the egg and milk until combined. Add bread, Parmesan, parsley, black pepper, garlic powder, onion powder, and salt. Toss to mix thoroughly.

Step 2: Fold the ground beef gently into the bread mixture using your hands or a spatula to combine well without overworking the meat.

Step 3: Scoop out 2 heaping tablespoons of the meat mixture and roll into balls; you should get about 9 meatballs. Place them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until ready to cook.

Step 4: Heat the olive oil in a large pot over medium-high heat. Season the ribs with 1 teaspoon kosher salt and brown them, turning once, about 3 to 4 minutes per side. Transfer browned ribs to a plate.

Step 5: In the same pot, cook the sausage, breaking it up into large pieces with a wooden spoon. Brown the sausage for 1 to 2 minutes per side, then transfer it to the plate with ribs.

Step 6: Add the chopped onion and garlic to the pot and cook, stirring often, until translucent and softened, about 8 minutes. Season with salt and pepper to taste.

Step 7: Stir in crushed tomatoes and tomato puree. Use the empty tomato cans to add water to the sauce, rinsing out all remaining tomato bits, and pour into the pot.

Step 8: Return ribs and sausage to the pot. Add fresh basil bunches, bring to a simmer, then partially cover. Reduce heat to medium-low and cook gently for 2 hours.

Step 9: Nestle the chilled meatballs into the sauce. Simmer uncovered over medium heat until meatballs are cooked through and no longer pink inside, about 30 minutes. Adjust seasoning with salt if needed.

Tips & Variations

Use a mix of pork and beef in meatballs for extra flavor and juiciness.

If ribs are not available, substitute with pork neck bones or omit entirely for a lighter sauce.

For a spicier sauce, add a pinch of red pepper flakes along with the garlic and onions.

Dry bread crumbs can be used instead of fresh bread soaked in milk, although the panade method yields a softer meatball texture.

FAQs

Can I make the meatballs without bread?

Bread acts as a binder and keeps meatballs tender. If you prefer bread-free, try using soaked crackers or a beaten egg alone, but the texture may be denser.

Do I have to use ribs in the sauce?

Ribs add a rich, meaty flavor, but you can skip them if unavailable. The sauce will still be delicious with just sausage and meatballs or by adding other cuts of pork or beef.