Sunday Sauce with Meatballs, Ribs, and Italian Sausage Recipe

Introduction

Sunday Sauce is a hearty, slow-simmered tomato sauce packed with tender ribs, Italian sausage, and flavorful homemade meatballs. This classic Italian-American dish is perfect for a comforting weekend meal that fills the house with irresistible aromas.

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 as needed
• 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

1. Step 1: In a medium bowl, whisk together the egg and whole milk until combined. Add the torn bread pieces, grated Parmesan, chopped parsley, black pepper, garlic powder, onion powder, and kosher salt. Toss to combine. Fold in the ground beef gently using your hands or a spatula until all ingredients are evenly mixed.
2. Step 2: Scoop out 2 heaping tablespoons of the beef mixture and roll into meatballs. You should make about 9 meatballs total. Place them on a parchment-lined sheet tray, cover tightly with plastic wrap, and refrigerate until you’re ready to cook.
3. Step 3: Heat the olive oil in a large pot over medium-high heat. Season the ribs with 1 teaspoon kosher salt. Brown the ribs in the oil, turning halfway, until golden brown on both sides, about 3 to 4 minutes per side. Transfer ribs to a plate.
4. Step 4: In the same pot, cook the Italian sausage 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. Transfer it to the plate with the ribs.
5. Step 5: Add the chopped onion and garlic to the pot. 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.
6. Step 6: Stir in the crushed tomatoes and tomato puree. Use the empty tomato cans to add an equal amount of water to the pot, scraping any tomato bits from the can. Return the ribs and sausage to the pot.
7. Step 7: Add the fresh basil bunches. Bring the sauce to a simmer, then partially cover the pot. Reduce heat to medium-low and cook for 2 hours, allowing flavors to meld beautifully.
8. Step 8: Nestle the refrigerated meatballs into the simmering sauce. Continue cooking uncovered over medium heat until the meatballs are cooked through and no longer pink inside, about 30 minutes. It’s normal if some meat falls apart into the sauce. Adjust salt to taste before serving.

Tips & Variations

• For a richer sauce, add a splash of red wine during step 5 after cooking the onion and garlic.
• Substitute pork ribs with beef short ribs for a different depth of flavor.
• If fresh basil is unavailable, use dried basil but add it earlier with the tomatoes to release its flavor.
• Make extra meatballs and freeze them cooked or uncooked for a quick meal later.

Storage

Store cooled Sunday Sauce in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months in a freezer-safe container. When reheating, warm gently on the stovetop over low heat to preserve the sauce’s richness. Meatballs may absorb more sauce flavor when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Sunday Sauce without the ribs?

Yes, you can omit the ribs and still have a delicious sauce with sausage and meatballs. The ribs add extra depth and richness but are not essential.

How do I know when the meatballs are fully cooked?

Cook the meatballs in the sauce until they are no longer pink inside, about 30 minutes. You can cut one open to check or use a meat thermometer; the internal temperature should reach 160°F (71°C).

Sunday Sauce with Meatballs, Ribs, and Italian Sausage Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

Traditional Italian Sunday Sauce featuring tender pork ribs, savory sweet Italian sausage, and handmade beef meatballs simmered in a rich tomato sauce infused with fresh basil and garlic, perfect for a comforting family meal.

• Author: Ella
• Prep Time: 25 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours 5 minutes
• Yield: Serves 6
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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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 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

1. Prepare Meatball Mixture: In a medium bowl, whisk together the egg and whole milk until fully combined. Add torn bread pieces, grated Parmesan, chopped parsley, black pepper, garlic powder, onion powder, and kosher salt. Toss all ingredients together, then fold in the ground beef using your hands or a spatula until evenly mixed.
2. Shape Meatballs: Using approximately 2 heaping tablespoons of the beef mixture per meatball, roll into balls to make about 9 meatballs total. Arrange them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until ready to cook.
3. Brown Pork Ribs: Heat extra-virgin olive oil in a large pot over medium-high heat. Season individual pork ribs with 1 teaspoon kosher salt and sear them in the hot oil, turning halfway through, until golden brown on all sides, about 3 to 4 minutes per side. Remove ribs and set aside on a plate.
4. Brown Sausage: In the same pot, cook sweet Italian sausage over medium-high heat. Turn occasionally and break sausage into large pieces with a wooden spoon. Cook until browned, roughly 1 to 2 minutes per side. Transfer sausage to the plate with ribs.
5. Sauté Aromatics: Using the same pot, add finely chopped onion and garlic. Cook while stirring often over medium-high heat until translucent and softened, about 8 minutes. Season with salt and freshly ground black pepper to taste.
6. Add Tomatoes and Broth: Pour in crushed tomatoes and tomato puree. Use the empty tomato cans to fill with water, then add the water into the pot to capture any residual tomato flavor. Stir to combine.
7. Simmer Sauce with Meat: Return browned pork ribs and sausage to the pot. Add fresh basil bunches. Bring mixture to a simmer, then partially cover the pot. Lower heat to medium-low and cook gently for 2 hours to develop rich flavors.
8. Cook Meatballs in Sauce: After 2 hours, gently nestle refrigerated meatballs into the simmering sauce. Continue cooking uncovered over medium heat until meatballs are no longer pink inside and begin to soften, about 30 minutes. Stir occasionally, and season with additional salt if needed before serving.

Notes

• Use high-quality fresh basil for best flavor infusion during simmering.
• Allow sauce to simmer gently to avoid burning and to meld flavors deeply.
• Brown the meat well for richer, caramelized flavors in the sauce.
• The sauce can be made ahead and tastes even better the next day.
• For a thicker sauce, remove the lid completely during the last 30 minutes of cooking.

Keywords: Sunday Sauce, Italian Sunday Sauce, meatballs, pork ribs, Italian sausage, tomato sauce, homemade meatballs, slow simmered sauce