Sunday Sauce with Meatballs, Ribs, and Sausage Recipe

Introduction

Sunday Sauce is a hearty, slow-cooked Italian American classic filled with tender ribs, savory sausage, and flavorful meatballs simmered in a rich tomato sauce. It’s perfect for a comforting family meal that fills your home with wonderful aromas.

Ingredients

• 1 large egg
• 1/4 cup whole milk
• 2 slices Pullman or Italian bread, torn into small pieces (about 1 cup)
• 1 ounce 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 pound (80% lean) ground beef
• 1/3 cup extra-virgin olive oil
• 2 pounds pork spare ribs or baby back ribs, cut between bones into individual ribs
• 1 teaspoon kosher salt, plus more
• 1 pound 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. 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 well to combine. Fold the ground beef into this mixture using your hands or a spatula to form a soft panade.
2. Step 2: Scoop about 2 heaping tablespoons of the beef mixture and roll into meatballs; you should have 9 total. Place them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until 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 and brown them on all sides, turning halfway, about 3 to 4 minutes per side. Remove ribs and set aside on 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, until browned, about 1 to 2 minutes per side. Transfer sausage to the plate with ribs.
5. Step 5: Add the chopped onion and garlic to the pot. Cook, stirring often, 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 water to the pot to clean out any remaining tomato residue. Return the ribs and sausage to the pot. Add fresh basil and bring the sauce to a simmer.
7. Step 7: Partially cover the pot and cook over medium-low heat for 2 hours, stirring occasionally.
8. Step 8: Nestle the meatballs into the sauce, uncovered, and continue to cook over medium heat until meatballs are no longer pink inside and slightly fall apart into the sauce, about 30 minutes. Adjust seasoning with salt if needed.

Tips & Variations

• For a richer flavor, use a mix of ground beef and pork in the meatballs.
• If you prefer a thicker sauce, remove the lid for the last 30 minutes of simmering to reduce.
• Serve over your favorite pasta or with crusty bread to soak up the sauce.
• Fresh basil can be substituted with dried basil if fresh is unavailable, but add it earlier in cooking.

Storage

Store leftover sauce and meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This sauce also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs and refrigerate them covered for up to 24 hours before cooking. You can also freeze them raw and add directly to the sauce when ready.

What type of ribs work best in Sunday Sauce?

Both pork spare ribs and baby back ribs work well. Spare ribs are meatier and fattier, which adds richness, while baby back ribs are leaner. Choose based on your preference and availability.

Sunday Sauce with Meatballs, Ribs, and Sausage Recipe

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4.9 from 130 reviews

Classic Italian Sunday Sauce featuring tender pork ribs, sweet Italian sausage, and flavorful homemade meatballs simmered all day in a rich tomato sauce infused with fresh basil and garlic. Perfect for a comforting family meal served over pasta or polenta.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 2 hours 45 minutes
• Total Time: 3 hours 15 minutes
• Yield: 9 meatballs; serves 6-8 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 to taste
• 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 the meatballs: In a medium bowl, whisk together the egg and milk until fully combined. Add the torn bread pieces, grated Parmesan, chopped parsley, black pepper, garlic powder, onion powder, and salt. Toss everything to combine well. Then, gently fold in the ground beef with your hands or a spatula, ensuring the mixture is evenly incorporated into the panade.
2. Form the meatballs: Using 2 heaping tablespoons of the beef mixture per meatball, shape into balls by rolling between your hands. You should get approximately 9 meatballs. Arrange them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until ready to cook.
3. Brown the ribs: Heat the olive oil in a large pot over medium-high heat. Season the ribs with 1 teaspoon kosher salt. Cook the ribs in the pot, turning halfway through, until they develop a golden brown crust, about 3 to 4 minutes per side. Once browned, transfer the ribs to a plate and set aside.
4. Brown the sausage: In the same pot over medium-high heat, add the sweet Italian pork sausage. Cook it while turning occasionally and breaking it up into large pieces with a wooden spoon. Brown the sausage evenly on all sides, about 1 to 2 minutes per side. Transfer the browned sausage to the plate alongside the ribs.
5. Sauté onion and garlic: Still using the same pot, cook the finely chopped onion and garlic over medium-high heat, stirring frequently until the onion becomes translucent and soft, approximately 8 minutes. Season with salt and freshly ground black pepper to taste.
6. Add tomatoes and herbs: Pour in the crushed tomatoes and tomato puree. Use the empty tomato cans to fill with water and add this water to the pot to capture any remaining tomato residue. Return the browned ribs and sausage to the pot. Add the fresh basil bunches on top. Stir gently to combine all ingredients.
7. Simmer the sauce: Bring the sauce to a simmer. Partially cover the pot and reduce the heat to medium-low. Let the sauce cook gently for 2 hours, allowing flavors to meld and the meat to become tender.
8. Cook the meatballs in sauce: After 2 hours, carefully nestle the refrigerated meatballs into the sauce. Continue cooking uncovered over medium heat until the meatballs are no longer pink inside and fully cooked through, about 30 minutes. Some meatball crumbs falling into the sauce are normal and add to its richness. Taste and adjust seasoning with additional salt if needed before serving.

Notes

• For best flavor, prepare the sauce a day ahead to allow it to rest and develop richer taste.
• Serve over your favorite pasta like spaghetti or pappardelle, or with creamy polenta for a traditional Italian meal.
• If fresh basil is unavailable, dried basil can be used, but reduce quantity by half.
• Leftover sauce keeps well refrigerated for 3-4 days and freezes up to 3 months.
• Use 80% lean ground beef to ensure meatballs remain tender and juicy.

Keywords: Sunday Sauce, Italian Sauce, Meatballs, Pork Ribs, Italian Sausage, Slow Simmer, Classic Italian