Description
This classic Sunday Sauce recipe features tender meatballs made from seasoned ground beef, combined with succulent pork spare ribs and sweet Italian sausage simmered in a rich tomato sauce infused with fresh basil. Slow-cooked to perfection, this hearty Italian-American dish is perfect for family gatherings and serves as a flavorful centerpiece for any Sunday dinner.
Ingredients
Scale
Meatballs
- 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
Sauce
- 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
Instructions
- Prepare Meatball Mixture: In a medium bowl, whisk together the large egg and whole milk until fully combined. Add the torn bread pieces, finely grated Parmesan cheese, chopped fresh parsley, black pepper, garlic powder, onion powder, and kosher salt. Toss these ingredients to combine thoroughly. Fold in the ground beef gently using your hands or a spatula to form a cohesive panade-based meat mixture.
- Form Meatballs: Scoop about 2 heaping tablespoons of the beef mixture and roll into meatballs with your hands. You should yield approximately 9 meatballs. Arrange them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until ready to add to the sauce.
- Brown the Ribs: Heat extra-virgin olive oil in a large pot over medium-high heat. Season the individual ribs with 1 teaspoon kosher salt, then place them in the hot oil. Cook the ribs, turning once halfway through, until golden brown on all sides, about 3 to 4 minutes per side. Remove ribs and set aside on a plate.
- Brown the Sausage: In the same pot, add the sweet Italian pork sausage. Cook over medium-high heat, turning occasionally and breaking the sausage into large chunks with a wooden spoon, until browned, about 1 to 2 minutes per side. Transfer sausage to the plate with the ribs.
- Sauté Onion and Garlic: Using the same pot, add the finely chopped onion and garlic. Cook over medium-high heat, stirring often, until translucent and softened, about 8 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Add Tomato and Simmer: Pour in the crushed tomatoes and tomato puree. Use the empty tomato cans to fill with water and rinse out any residual tomato sauce, then add this water to the pot as well. Return the browned ribs and sausage to the pot. Add fresh basil bunches. Bring the mixture to a simmer, then partially cover the pot and reduce the heat to medium-low. Let it cook slowly for 2 hours, allowing flavors to develop.
- Cook Meatballs in Sauce: After the initial simmer, carefully nestle the refrigerated meatballs into the sauce. Continue cooking uncovered over medium heat until the meatballs are cooked through and no longer pink inside, about 30 minutes. Some small bits of meat may fall apart into the sauce, adding to its richness. Taste and adjust seasoning with salt if necessary before serving.
Notes
- Using day-old bread will help the panade absorb better and improve the texture of the meatballs.
- Simmer the sauce gently to develop deep flavor without burning the bottom.
- Adjust the amount of garlic and herbs to suit your taste preferences.
- This sauce freezes well; let it cool completely before freezing in airtight containers.
- Serve with your favorite pasta or crusty bread for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 2 hours 40 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Sunday sauce, meatballs, pork ribs, Italian sausage, tomato sauce, homemade Italian sauce, slow simmer, classic Italian-American recipe
