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5 from 1 vote

Sunday Sauce Recipe

In many Italian-American homes, Sunday gravy is a beloved tradition, a big pot of sauce bubbling on the stove while family gathers around the table. Meats like meatballs, sausage, pork, or beef are slowly cooked in the sauce, creating a flavorful dish that’s both rustic and satisfying.
Prep Time25 minutes
Cook Time3 hours 33 minutes
Total Time4 hours
Course: Dinner
Cuisine: Italian
Keyword: Italian American, tomato, tomato sauce
Servings: 12 servings
Calories: 726kcal
Author: Tara Noland

Equipment

Ingredients

Sauce

  • 3 Tbsp olive oil
  • 1 lb. pork bones neck or rib
  • 1 lb. sweet or spicy Italian sausage links
  • 2 small onions diced
  • 1 tbsp Italian seasoning
  • 1 tsp Kosher salt and more to taste
  • 1/2 tsp fresh ground pepper and more to taste
  • 5 cloves garlic very thinly slices
  • 1/4 tsp red chili flakes
  • 6 oz can tomato paste
  • 3 28 oz. cans San Marzano type tomatoes pureed in a blender
  • 1/2 cup red wine
  • 1 tsp sugar
  • 16 fresh basil leaves torn into pieces
  • Parmesan rind optional

Meatballs

  • 3 Tbsp olive oil divided
  • 1/2 cup onion finely diced
  • 3 cloves garlic sliced
  • 1/2 cup Italian bread crumbs
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup fresh parsley chop
  • 1/2 tsp dried oregano
  • 1 tsp Kosher salt
  • 1/2 tsp fresh ground pepper
  • 1/4 cup milk
  • 1 large egg
  • 1 lbs. lean ground beef
  • 1/2 lb. ground pork

For Serving

  • 1 lb. your favorite pasta cooked
  • Grated parmesan cheese
  • 1 loaf crusty Italian bread

Instructions

Make the sauce first:

  • Heat a large pot over medium-high heat. Add the olive oil. When the oil is hot, add the pork bones and sear until brown on all sides. If using ribs, then season them first with salt and pepper. Remove the bones from the pot and set aside on a plate or sheet pan.
  • Reduce the heat to medium-low and add the diced onions, Italian seasoning, 1 tsp. kosher salt, and fresh ground pepper. Cook, stirring often, until the onions are softened and slightly golden in color.
  • Add the red chili flakes and sliced garlic and let cook until the garlic is very soft and breaking up, about 2 minutes. Add the tomato paste and cook, stirring frequently, until the paste begins to brown slightly.
  • Add the pureed tomatoes. Put 1 and 1/2 cups of water into the tomato cans and swirl them around to rinse off the residual tomato that is in the cans. Add the tomato water to the pot along with the sugar, 8 torn basil leaves and the red wine. Season with a large pinch of Kosher salt and fresh ground pepper. Add the Parmesan rind now if using.
  • Give the pot a good stir, then add back the pork bones. Bring to a simmer, turn the heat down to low. Cover with the lid, leaving a small space for steam to escape. Cook, stirring occasionally, for 2 to 2 1/2 hours.

Make the meatballs:

  • While the sauce is cooking, heat 1 Tbsp of olive oil in a medium skillet over medium heat. Add the onions and cook for 4 – 5 minutes, stirring often. Once the onions are softened but not browning, add the minced garlic and continue to cook for 1 minute, remove from the heat and set aside to cool.
  • In a medium bowl, combine the breadcrumbs, Parmesan cheese, oregano, Kosher salt, fresh ground pepper and chopped parsley and set aside.
  • In a small bowl, whisk the egg and milk. Add the egg-milk mixture to the dry ingredients and mix to form a smooth paste. Add in the cooled onions and garlic and stir to combine.
  • Place the meat into a large bowl and add the breadcrumb mixture to the meat. Using your hands like a pitchfork or claw, gently mix together until just combined. Be careful not to overmix the meat, or the meatballs will be tough.
  • Roll the meat into meatballs about 1 inch in diameter, just slightly smaller than a golf ball. Make sure they are compressed well so they don’t fall apart while cooking, and place on a baking sheet.
  • Add the remaining 2 Tbsp of olive oil to a large skillet and heat over medium heat. Fry the meatballs in batches, turning the meatballs so they are nicely browned on all sides. The meatballs should be 75% cooked, but will still be raw in the very middle. Add the meatballs to the sauce and stir gently to incorporate.

Finish The Sauce:

  • Add the sausage links to the skillet and brown on all sides; they should be 75% cooked. Cut into 1-inch pieces and add them to sauce and gently stir to incorporate.
  • Continue to cook the sauce for another hour. Once your sauce is done and thickened slightly, taste the sauce for seasoning and add more Kosher salt if needed. Add the remaining torn basil and stir gently.
  • Remove and discard the pork bones and Parmesan rind if used.
  • Serve the sauce and meat over your favorite pasta with grated Parmesan cheese and a loaf of crusty bread for dipping!

Video

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1 | Calories: 726kcal | Carbohydrates: 59g | Protein: 29g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1098mg | Potassium: 695mg | Fiber: 4g | Sugar: 17g | Vitamin A: 444IU | Vitamin C: 8mg | Calcium: 115mg | Iron: 4mg