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Sunday Sauce with Meatballs, Ribs, and Italian Sausage Recipe

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★★★★★

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.

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 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

Find it online: https://ellaeatsdaily.com/sunday-sauce-with-meatballs-ribs-and-italian-sausage-recipe/