Description
This hearty Sunday Sauce recipe features tender pork ribs, sweet Italian sausage, and homemade meatballs simmered in a rich tomato sauce infused with fresh basil and aromatic spices. Perfect for a comforting family dinner, the sauce is cooked slowly on the stovetop to develop deep, layered flavors.
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
- Water (to fill emptied tomato cans)
- 3 small bunches fresh basil
Instructions
- Prepare Meatball Mixture: In a medium bowl, whisk together the egg and whole milk until fully combined. Add the torn bread pieces, grated Parmesan, chopped parsley, black pepper, garlic powder, onion powder, and kosher salt. Mix gently to combine. Then fold the ground beef into this mixture using your hands or a spatula, forming a moist panade for the meatballs.
- Shape Meatballs: Scoop about 2 heaping tablespoons of the beef mixture and roll it into a meatball. Repeat until you have 9 meatballs in total. Place them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until you are ready to add them to the sauce.
- Brown the Ribs: Heat the olive oil in a large pot over medium-high heat. Season the ribs with 1 teaspoon kosher salt. Add the ribs to the hot oil and cook, turning once halfway through, until each side is golden brown—about 3 to 4 minutes per side. Remove the ribs and set them aside on a plate.
- Cook the Sausage: In the same pot over medium-high heat, add the Italian sausage. Break it into large pieces with a wooden spoon and cook, turning occasionally, until browned on all sides, about 1 to 2 minutes per side. Transfer the browned sausage to the plate with the ribs.
- Sauté Onion and Garlic: Using the same pot, cook the chopped onion and garlic over medium-high heat. Stir frequently until the onion becomes translucent and soft, approximately 8 minutes. Season with salt and freshly ground black pepper to taste.
- Add Tomatoes and Simmer: Pour in the crushed tomatoes and tomato puree. Use the emptied tomato cans to add water into the pot, filling each can with water to capture residual tomato. Add this water to the pot to ensure nothing is wasted. Return the browned ribs and sausage to the pot. Add the fresh basil bunches. Bring the sauce to a simmer.
- Cook Sauce Slowly: Partially cover the pot and cook the sauce over medium-low heat for 2 hours. This slow simmer will meld the flavors and tenderize the meat thoroughly.
- Add Meatballs and Finish Cooking: 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 acceptable if some bits fall into the sauce during cooking. Taste and adjust seasoning by adding more salt if necessary before serving.
Notes
- The ribs can be either pork spare ribs or baby back ribs based on your preference.
- The bread used in the meatballs acts as a binder and adds moisture; stale bread works well.
- Simmering the sauce slowly for 2 hours is crucial for developing the rich flavor and tender texture of the meat.
- Fresh basil added at the end gives a fragrant herbaceous note—don’t substitute with dried basil.
- Make sure to brown the ribs and sausage properly to enhance the depth of flavor in the sauce.
- The meatballs can be prepared ahead and refrigerated until ready to use.
- This sauce pairs excellently with pasta, polenta, or crusty bread.
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Keywords: Sunday Sauce, Italian Sunday Sauce, meatball sauce, pork ribs sauce, Italian sausage sauce, pork rib Sunday sauce
