Sunday Sauce
This traditional Sunday Sauce is a rich, slow-simmered Italian tomato sauce made with sweet Italian sausage, homemade meatballs, crushed tomatoes, garlic, and red wine—perfectly served over pasta for a comforting family-style meal.
12 Servings
Ingredients
For the Sausage:
- 1 pound sweet Italian sausage approximately 4 links
For the Meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 6 handfuls Italian-seasoned breadcrumbs
- 3 handfuls grated Parmesan cheese
- 3 large eggs lightly beaten
- 3 tablespoons water
- 1 teaspoon minced garlic
- ¼ cup chopped flat-leaf parsley
For the Sauce:
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 3 cloves garlic thinly sliced
- 1 small can tomato paste
- 2 cans water measured using the empty tomato paste can, or approximately 1½ cups
- 2 cans 28 ounces each crushed tomatoes
- ¼ cup red wine
- 1 medium carrot finely grated
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
Roast the Sausage:
- Preheat the oven to 450°F (232°C). Arrange the sausage links on a baking sheet and roast for 15 minutes, turning once midway to ensure even browning. The sausage does not need to be fully cooked, as it will finish cooking in the sauce.
Prepare the Meatballs:
- Reduce the oven temperature to 400°F (204°C). In a large mixing bowl, combine the ground beef, pork, veal, breadcrumbs, Parmesan cheese, eggs, water, garlic, and parsley. Mix until just combined.
Form and Bake the Meatballs:
- Shape the meat mixture into uniform balls using your hands. Arrange them on a lightly oiled baking sheet, spacing each at least 1 inch apart. Bake for approximately 20 minutes or until lightly browned. They do not need to be cooked through at this stage.
Sauté the Aromatics:
- In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook until softened and translucent, about 8–10 minutes. Add the sliced garlic and sauté for an additional minute.
Begin the Sauce:
- Stir in the tomato paste, followed by two cans’ worth of water. Season with salt and pepper. Bring to a gentle boil, then reduce the heat to low. Partially cover the pot with a lid and allow the sauce to simmer for 20 minutes.
Add Tomatoes and Wine:
- Stir in the crushed tomatoes, red wine, and grated carrot. Adjust seasoning as needed. Bring to a light simmer, reduce heat to low, and cook partially covered for 1 hour, stirring occasionally to prevent sticking.
Add the Meats and Simmer:
- Gently place the browned meatballs and sausage into the sauce. Continue simmering, partially covered, for an additional 90 minutes. Stir occasionally, ensuring the sauce does not burn on the bottom.
Final Touches:
- After simmering, taste and adjust seasoning as desired. Allow the sauce to rest briefly before serving. Serve warm over your choice of pasta with additional grated cheese, if desired.
Notes
To make this Sunday Sauce gluten-free, replace the Italian-seasoned breadcrumbs in the meatballs with a certified gluten-free breadcrumb blend. Also, ensure the Parmesan cheese and Italian sausage used are labeled gluten-free, as some commercial products may contain additives or fillers with gluten. Confirm the tomato products are pure and without added thickeners. When serving, pair the sauce with gluten-free pasta or polenta.