Name: Sunday Sauce with Meatballs, Ribs, and Italian Sausage Recipe
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Cuisine: Italian
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, to taste; 1 (28-oz) can crushed tomatoes; 1 (28-oz) can tomato puree; Water (to fill emptied tomato cans); 3 small bunches fresh basil

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 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon 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 teaspoon 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. Using your hands or a spatula, fold the ground beef gently into the mixture to form the meatball base.

Step 2: Scoop about 2 heaping tablespoons of the beef mixture and roll into balls; you should get about 9 meatballs. Arrange them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until ready to use.

Step 3: Heat the olive oil in a large pot over medium-high heat. Season the ribs with 1 teaspoon of kosher salt and sear them, 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, cook the sausage over medium-high heat, turning occasionally and breaking it into large pieces with a wooden spoon, until browned, about 1 to 2 minutes per side. Transfer the sausage to the plate with the ribs.

Step 5: Still using the same pot, add the chopped onion and garlic and cook, stirring often, until translucent and softened, about 8 minutes. Season with salt and pepper to taste.

Step 6: Stir in the crushed tomatoes and tomato puree. Use the empty tomato cans to add about two cups of water to the pot, scraping the cans to release any remaining tomato bits. Return the ribs and sausage to the pot, add the fresh basil, and bring everything to a simmer.

Step 7: Partially cover the pot and reduce heat to medium-low. Let the sauce cook gently for about 2 hours, allowing flavors to meld and the meat to become tender.

Step 8: Nestle the refrigerated meatballs into the sauce. Continue to cook uncovered over medium heat until the meatballs are no longer pink inside, about 30 minutes. Stir occasionally and season with additional salt if needed.

Tips & Variations

For extra flavor, brown the ribs and sausage in batches to avoid overcrowding the pot and ensure a good sear.

Feel free to use fresh garlic cloves instead of garlic powder in the meatball mixture for a more pungent taste.

If you prefer a thicker sauce, simmer uncovered for the last 30 minutes after adding the meatballs.

Serve over your favorite pasta or polenta for a hearty meal.

Substitute pork ribs with beef short ribs if you prefer a beefier flavor.

FAQs

Can I make the sauce without ribs?

Yes, you can omit the ribs and still have a flavorful sauce by using just the sausage and meatballs. The ribs add richness, but the sauce remains delicious without them.

How do I tell when the meatballs are fully cooked?

The meatballs are done when they are no longer pink in the center. Cooking them in the simmering sauce for about 30 minutes ensures they cook through and absorb flavor.