About the Recipe
No Sunday sauce is complete without meatballs simmered low and slow, soaking up the richness of the tomatoes while staying tender and light inside. The key is soaked bread, not breadcrumbs. Milk softens the bread and keeps the meatballs delicate, flavorful, and never dense. This is the kind of recipe passed down, not rushed, and meant to be cooked with care.
Ingredients
Meats
1 lb sweet Italian sausage (mix sweet and hot for extra kick)
1 lb country style pork ribs
1 lb beef chuck or beef short ribs
Optional 1 lb meatballs (recipe available)
Sauce Base
3 tablespoons olive oil
1 large yellow onion, finely diced
6 cloves garlic, minced
2 tablespoons tomato paste
2 cans (28 oz each) whole San Marzano tomatoes
Seasoning
1 teaspoon kosher salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch red pepper flakes (optional)
1 Parmesan rind (optional but recommended)
1 teaspoon sugar (help not taste metallic)
Finish
Fresh basil, torn
Fresh parsley, chopped
Preparation
Brown the Meats Heat olive oil in a large heavy pot over medium heat. Brown sausage, pork, and beef in batches until well colored. Do not cook through. Remove and set aside.
Build the Base In the same pot, add onion and cook until soft and translucent. Add garlic and cook just until fragrant. Stir in tomato paste and cook for 2 to 3 minutes until brick red.
Add Tomatoes Crush whole tomatoes by hand or with a spoon and add to the pot along with their juices.
Simmer with Meats Return all meats to the pot. Add salt, pepper, oregano, basil, red pepper flakes, and Parmesan rind if using. Bring to a gentle simmer.
Low and Slow Reduce heat to low and partially cover. Simmer for 3 to 4 hours, stirring occasionally, until sauce is thick and glossy and meats are tender.
Finish the Sauce Remove meats and Parmesan rind. Stir in fresh basil and parsley. Adjust seasoning as needed.
Serve Serve mixed in with pasta with the meats on the side or plated on top. Finish with freshly grated Parmesan or Pecorino Romano.
Serving Notes
Best served with rigatoni, ziti, or spaghetti
Even better the next day
Freeze sauce separately from pasta for best texture