Sunday Sauce with Meatballs, Ribs, and Sausage Recipe
Introduction
Sunday Sauce is a hearty, slow-cooked Italian-American classic featuring tender meatballs and flavorful ribs simmered in a rich tomato sauce. Perfect for a comforting family meal, this recipe fills the kitchen with irresistible aromas and satisfying tastes.
Ingredients
- 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
- 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 pieces, Parmesan, parsley, black pepper, garlic powder, onion powder, and kosher salt. Toss to combine. Using your hands or a spatula, fold the ground beef into this mixture (panade) until well incorporated.
- Step 2: Scoop 2 heaping tablespoons of the beef mixture and roll into meatballs, making about 9 total. Arrange them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until ready to use.
- Step 3: In a large pot over medium-high heat, warm the olive oil. Season the ribs with 1 teaspoon kosher salt. Cook the ribs, turning halfway through, until golden brown on all sides, about 3 to 4 minutes per side. Transfer the ribs to a plate.
- Step 4: In the same pot over medium-high heat, add the sausage. Cook, turning occasionally and breaking it into large pieces with a wooden spoon, until browned on all sides, about 1 to 2 minutes per side. Transfer sausage to the plate with the ribs.
- Step 5: Still in the same pot, cook the chopped onion and garlic over medium-high heat, stirring often, until translucent and softened, about 8 minutes. Season with salt and pepper.
- Step 6: Add the crushed tomatoes and tomato puree to the pot. Fill each empty can with water to capture any remaining tomato and pour into the pot as well. Return the ribs and sausage to the pot. Add the fresh basil and bring the sauce to a simmer. Partially cover the pot and let it cook over medium-low heat for 2 hours.
- Step 7: Nestle the meatballs gently into the simmering sauce. Continue to cook over medium heat, uncovered, until the meatballs are cooked through and no longer pink inside, about 30 minutes. It’s okay if some bits fall into the sauce. Taste and adjust seasoning with salt if needed.
Tips & Variations
- For a richer flavor, brown the meatballs in a skillet before adding them to the sauce.
- If you prefer, substitute pork ribs with beef short ribs or omit ribs for a lighter sauce.
- Use fresh garlic and herbs for the best taste, but dried can be substituted if needed.
- This sauce pairs beautifully with your favorite pasta, like spaghetti or rigatoni.
Storage
Store leftover sauce with meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, warm over low heat on the stove, stirring occasionally. This sauce also freezes well 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 sauce without ribs?
Yes, you can omit the ribs for a simpler sauce. The ribs add depth and richness, but the sausage and meatballs still provide plenty of flavor.
How do I know when the meatballs are fully cooked?
Cook the meatballs in the sauce until they are no longer pink in the center, about 30 minutes. You can also cut one open to check or use a meat thermometer to ensure it reaches 160°F (71°C).
PrintSunday Sauce with Meatballs, Ribs, and Sausage Recipe
This classic Italian-American Sunday Sauce recipe features tender meatballs, succulent pork ribs, and sweet Italian sausage simmered in a rich homemade tomato sauce infused with fresh garlic, onion, and basil. Perfect for a comforting family meal, the slow-simmered sauce melds flavors beautifully, offering a hearty and delicious pasta topping or main dish.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: Serves 6
- Category: Main Course
- 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 into individual ribs
- 1 tsp kosher salt, plus more as needed
- 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 the Meatballs: In a medium bowl, whisk together the egg and milk until well combined. Add the torn bread pieces, grated Parmesan, chopped parsley, black pepper, garlic powder, onion powder, and kosher salt. Toss all ingredients lightly to distribute evenly. Gently fold in the ground beef using your hands or a spatula until the mixture is combined but not overworked.
- Form the Meatballs: Scoop about 2 heaping tablespoons of the meat mixture and roll into meatballs, shaping to about 9 meatballs total. Place the formed meatballs on a parchment-lined sheet tray, cover loosely with plastic wrap, and refrigerate until ready to add to the sauce.
- Brown the Ribs: Heat the extra-virgin olive oil in a large pot set over medium-high heat. Season the pork ribs with 1 teaspoon kosher salt. Add the ribs to the pot and cook, turning halfway, until they are golden brown on all sides, approximately 3 to 4 minutes per side. Remove the ribs and set aside on a plate.
- Cook 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 on all sides, about 1 to 2 minutes per side. Transfer the sausage to the plate with the ribs.
- Sauté Onion and Garlic: Using the same pot, add the finely chopped yellow onion and garlic. Cook over medium-high heat, stirring frequently, until the onion is translucent and softened, about 8 minutes. Season with salt and freshly ground black pepper to taste.
- Add Tomato Products and Simmer: Pour in the crushed tomatoes and tomato puree. Rinse each can with water and add the water to the pot to incorporate all tomato remnants. Return the browned ribs and sausage to the pot. Add the fresh basil bunches and bring the sauce to a simmer. Partially cover the pot with a lid and cook over medium-low heat for 2 hours, stirring occasionally.
- Cook the Meatballs in Sauce: Nestle the prepared meatballs gently into the simmering sauce. Continue cooking uncovered over medium heat until the meatballs are no longer pink inside and are cooked through, about 30 minutes. It’s fine if small bits break off into the sauce. Taste and adjust seasoning with salt as needed before serving.
Notes
- For best flavor, use fresh high-quality Italian sausage and fresh basil.
- Be careful not to overwork the meatball mixture to keep them tender.
- Partially covering the pot during simmering helps control evaporation and concentrate flavors.
- Leftover sauce thickens and tastes even better the next day.
- Serve over your favorite pasta or polenta for a classic meal.
Keywords: Sunday Sauce, Italian Sunday Sauce, Meatballs, Pork Ribs, Italian Sausage, Tomato Sauce, Slow Simmered Sauce
