Sunday Sauce with Meatballs, Ribs, and Italian Sausage Recipe
Introduction
This hearty Sunday Sauce is a classic Italian-American recipe filled with tender meatballs, savory pork ribs, and rich sausage simmered in a flavorful tomato sauce. It’s perfect for a comforting family meal and makes the house smell irresistible.
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
- 1 lb sweet Italian pork sausage
- 1 large yellow onion, finely chopped
- 12 cloves garlic, finely chopped
- Freshly ground black pepper
- 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 the torn bread, Parmesan, parsley, black pepper, garlic powder, onion powder, and salt. Toss to combine, then fold in the ground beef using your hands or a spatula until fully incorporated.
- Step 2: Scoop about 2 heaping tablespoons of the beef mixture and roll into meatballs. You should make 9 meatballs in total. Place them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until ready to cook.
- Step 3: Heat the olive oil in a large pot over medium-high heat. Season the ribs with 1 teaspoon kosher salt and brown them in the pot, turning halfway through, until golden brown on all sides, about 3 to 4 minutes per side. Remove ribs and set aside on a plate.
- Step 4: In the same pot, add the sausage and cook over medium-high heat, turning occasionally and breaking it into large pieces with a wooden spoon, until browned, approximately 1 to 2 minutes per side. Transfer sausage to the plate with ribs.
- Step 5: Still in the same pot, cook the chopped onion and garlic over medium-high heat, stirring frequently, until translucent and softened, about 8 minutes. Season with salt and freshly ground pepper.
- Step 6: Add the crushed tomatoes and tomato puree to the pot. Use the empty tomato cans to add water to the pot, scraping any remaining tomato residue from the cans. Return the ribs and sausage to the pot, add the fresh basil bunches, and bring to a simmer.
- Step 7: Partially cover the pot and cook the sauce over medium-low heat for 2 hours, stirring occasionally.
- Step 8: Nestle the meatballs gently into the sauce and continue cooking over medium heat, uncovered, until the meatballs are no longer pink inside and the sauce thickens slightly, about 30 minutes. Taste and add more salt if needed before serving.
Tips & Variations
- For added richness, stir in a splash of red wine when cooking the onions and garlic.
- Substitute pork ribs with beef short ribs for a different flavor profile.
- Use fresh herbs like oregano or thyme along with basil for more complexity.
- Leftover sauce is excellent over pasta or as a base for a hearty stew.
Storage
Store leftover sauce and meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid drying out the meat. You can also freeze the sauce and meatballs for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance and keep them refrigerated until you’re ready to add them to the sauce.
What can I serve with Sunday Sauce?
Sunday Sauce pairs wonderfully with pasta like spaghetti or rigatoni, crusty bread, and a simple green salad for a complete meal.
PrintSunday Sauce with Meatballs, Ribs, and Italian Sausage Recipe
This classic Sunday Sauce recipe combines tender meatballs, savory pork ribs, and sweet Italian sausage simmered in a rich tomato sauce infused with fresh basil and garlic. The sauce is slow-cooked to meld deep flavors, perfect for serving over pasta or with crusty bread for an authentic Italian-American family meal.
- Prep Time: 25 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours 5 minutes
- Yield: Serves 6
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
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
- 3 small bunches fresh basil
Instructions
- Prepare Meatballs: In a medium bowl, whisk together the egg and milk until fully combined. Add the torn bread pieces, grated Parmesan, chopped parsley, black pepper, garlic powder, onion powder, and salt. Toss everything together to combine well. Carefully fold in the ground beef using your hands or a spatula until evenly mixed.
- Form Meatballs: Scoop about 2 heaping tablespoons of the beef mixture and roll into meatballs; you should get approximately 9 total. Place them on a parchment-lined sheet tray, cover tightly with plastic wrap, and refrigerate until ready to cook.
- Brown Pork Ribs: Heat olive oil in a large pot over medium-high heat. Season the ribs with 1 teaspoon kosher salt and add them to the hot oil. Cook the ribs, turning halfway through, until they are golden brown on all sides, about 3 to 4 minutes per side. Remove ribs from the pot and set aside on a plate.
- Cook Sausage: In the same pot, add the Italian sausage. Cook over medium-high heat, turning occasionally and breaking it into large pieces with a wooden spoon. Brown the sausage on all sides, about 1 to 2 minutes per side. Remove the sausage and add it 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 frequently, until the onions are translucent and softened, about 8 minutes. Season with salt and freshly ground black pepper to taste.
- Add Tomatoes and Basil: Pour in the crushed tomatoes and tomato puree. Use the empty tomato cans to add water to the pot, cleaning out any leftover tomato residue for extra sauce volume. Return the browned ribs and sausage to the pot. Add the fresh basil bunches. Stir to combine and bring the mixture to a simmer.
- Simmer Sauce: Partially cover the pot and reduce heat to medium-low. Simmer the sauce gently for 2 hours to develop rich flavors, stirring occasionally.
- Cook Meatballs in Sauce: Nestle the refrigerated meatballs carefully into the simmering sauce. Continue cooking uncovered over medium heat until meatballs are cooked through and no longer pink inside, approximately 30 minutes. Small bits of meat may fall off into the sauce, which adds depth of flavor. Adjust salt seasoning as needed before serving.
Notes
- For best flavor, use fresh and quality ingredients like fresh basil and good quality sausage.
- Simmering the sauce slowly over low heat allows the flavors to meld beautifully.
- Meatballs can be made a day ahead and kept refrigerated to save time.
- This sauce pairs wonderfully with your favorite pasta, especially rigatoni or spaghetti.
- Leftover sauce can be refrigerated for up to 4 days or frozen for up to 3 months.
Keywords: Sunday sauce, Italian meatballs, pork ribs sauce, slow simmered tomato sauce, Italian sausage sauce, classic Italian recipe
