The Kitchen Family Sunday Sauce
What else can you say about classic Sunday Sauce? This sauce recipe is tried and true, passed down from generation to generation. Browning off the meat to start is an absolute must, laying the ultimate foundation for creating a perfect sauce. Some may say that the addition of a little sugar is controversial, but it balances out the acidity from the tomatoes and perfectly rounds out this deeply flavorful and satisfying classic Sunday sauce.
Equipment
- 1 Large Pot For simmering the sauce
- 1 Large Skillet For browning meatballs
- 1 Blender For puréeing tomatoes
- 1 Sheet Pan For resting meatballs and holding seared meats
- 1 Slotted Spoon For handling browned meats
Ingredients
Main
- 1 pound ground meatloaf mix ground pork, beef and veal
- 1/2 cup plain dried breadcrumbs
- 1/2 cup freshly grated Parmesan
- 1/3 cup finely chopped fresh parsley
- 1 teaspoon kosher salt
- 1/8 teaspoon crushed red pepper flakes
- 1 large egg lightly beaten
- 3 tablespoons olive or canola oil
- 3 tablespoons olive oil
- 1 pound pork bones neck or rib
- 1 pound sweet or spicy Italian sausage links
- 2 small onions small dice
- 1 tablespoon dried parsley or Italian seasoning
- Kosher salt and freshly ground black pepper
- 5 medium cloves garlic very thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- One 6-ounce can tomato paste
- Three 28-ounce cans whole tomatoes preferably San Marzano, puréed in a blender, cans reserved
- 1 teaspoon sugar
- 16 fresh basil leaves torn
- 1 pound your favorite pasta cooked
- Grated Parmesan
- 1 loaf crusty Italian bread
Instructions
- For the meatballs: Spread the ground meat mixture in the bottom of a large bowl (or on a sheet pan). Add the breadcrumbs, Parmesan, parsley, salt, red pepper flakes and egg. Use your hands to lightly mix all of the ingredients together, being careful not to overmix. Roll the mixture into balls (2 to 2 1/2 inches in diameter). You should get about 10 meatballs. Place the meatballs on a sheet pan in the fridge to rest for about 30 minutes.
- Cook the meatballs: Heat a large skillet over medium-high heat. Add the oil. Working in batches if necessary, cook the meatballs in a single layer, spreading them apart so as to not overcrowd the skillet. Cook, rotating the meatballs every couple of minutes to brown all sides, 8 to 10 minutes. Use a slotted spoon or spatula to remove them to a clean sheet pan or plate. Set aside.
- For the sauce: While the meatballs are cooking, heat a large pot over medium-high heat. Add the oil and let it start to smoke slightly. Add the pork bones and sear until browned, 3 to 4 minutes per side. Remove from the pot and place on a plate or sheet pan. Add the sausage to the pot and brown, 2 to 3 minutes per side. Remove from the pot and add to the pork bones.
- Reduce the heat to medium-low and add the onions, dried parsley or Italian seasoning, and salt and pepper. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Add the garlic and red pepper flakes and let cook until the garlic almost liquifies in the pot, about 2 minutes. Add the tomato paste and cook, stirring frequently, about 3 minutes.
- Add the puréed tomatoes. Add 1 1/2 cups water to the tomato cans and swirl them around to rinse off the residual tomato that clings to the sides. Add the tomato water to the pot along with the sugar and half the basil. Season with a large pinch of salt and some pepper. Give the pot a good stir, then add the seared pork bones, sausage and meatballs. Bring to a simmer, then turn the heat down to low. Place a lid on top of the pot, but don’t cover it completely; leave a small opening to allow some steam to escape. Cook, stirring occasionally, until the sauce has thickened a bit and the meat is tender, 3 to 4 hours. Taste the sauce for seasoning and add more salt if needed. Add the remaining fresh basil and stir gently. Serve the sauce and meat over your favorite pasta with grated cheese on the side and with a loaf of crusty Italian bread.
Notes
The initial browning of all meats – meatballs, pork bones, and sausage – is paramount for building a deep, rich umami foundation through the Maillard reaction. Do not skip this step. For the meatballs, avoid overmixing the ingredients to ensure a tender, rather than tough, texture. The addition of sugar, while debated, effectively balances the acidity of the tomatoes, creating a well-rounded and harmonious sauce. Using high-quality San Marzano tomatoes will also elevate the flavor profile significantly. The long, slow simmer is essential for tenderizing the meats and allowing the flavors to meld and deepen. Always taste and adjust seasoning at the end, considering the saltiness from the Parmesan if serving with it.