Sunday Sauce with Meatballs and Sausage is the ultimate comfort food, steeped in rich Italian tradition.
This hearty dish features a slow-simmered tomato sauce infused with the savory flavors of homemade meatballs and Italian sausage, creating a perfect marriage of flavors.
The sauce starts with a base of olive oil, onions, and garlic, simmering with crushed tomatoes and herbs, while the meatballs and sausage are baked to perfection and then added to the sauce.
After hours of slow cooking, the sauce becomes rich, flavorful, and perfect for serving over pasta.
Whether you’re gathering with family for Sunday dinner or preparing it for a special occasion, this classic dish is sure to impress!
Ingredients :
For the Sauce:
3 tablespoons olive oil
2 large onions, diced
4-5 cloves garlic, minced or pressed
4 (28-ounce) cans crushed tomatoes2 teaspoons dried oregano
2 tablespoons chopped fresh basil (or 2-3 teaspoons dried)
For the Meatballs:
2 eggs
½ cup grated Parmesan cheese
¼ cup Italian seasoned breadcrumbs
¼ cup chopped fresh parsley
Salt, to taste
Ground black pepper, to taste
1 pound ground beef
For the Sausage:
1 pound Italian sausage links (hot, mild, or sweet )
Instructions :
Prepare the Sauce:
Heat olive oil in a large pot (at least 8 quarts) over medium heat. Add the diced onions and cook until they are tender and golden brown.
Stir in the minced garlic and cook for an additional 1-2 minutes.
Pour in the crushed tomatoes and stir in the dried oregano.
Bring the sauce to a simmer, partially cover the pot to allow steam to escape, and let it simmer while you prepare the meatballs and sausage.
Prepare the Meatballs and Sausage:
Preheat the oven to 350°F (175°C).
In a bowl, combine the eggs, grated Parmesan, breadcrumbs, chopped parsley, salt, and black pepper.
Mix thoroughly, then add the ground beef and combine until evenly mixed.
Shape the mixture into meatballs about 1½ to 2 inches in diameter.
Arrange the meatballs on a large rimmed baking sheet.
If using sausage, place the sausage links around the meatballs on the same baking sheet.
Bake the meatballs and sausage in the preheated oven for 40 minutes.
After baking, transfer the meatballs to the simmering sauce using tongs.
If desired, cut the sausage links in half before adding them to the sauce.
Simmer and Serve:
Continue to simmer the sauce with the meatballs and sausage on low heat for an additional 2-3 hours, keeping the lid slightly ajar to prevent boiling over.
Stir occasionally to avoid sticking. Add the fresh basil to the sauce near the end of cooking.
Serve the meatballs and sausage over your favorite pasta.
Garnish with extra grated Parmesan cheese and fresh basil if desired.
The sauce, meatballs, and sausage freeze well for future meals.
For variations, you can customize the meatballs by adding different herbs and spices, such as red pepper flakes for heat or fennel seeds for an anise flavor.
For a healthier twist, consider using ground turkey or chicken instead of beef.
You can also substitute the Italian sausage with homemade sausage patties or other types of sausage, like chicken or turkey sausage, for a lighter option.
Feel free to enhance the sauce by adding vegetables like bell peppers, mushrooms, or carrots for extra flavor and nutrition.
For a deeper flavor profile, try adding a splash of red wine to the sauce as it simmers.
For tips, allow the sauce to simmer for several hours for the best flavor development; low and slow is key.
If you prefer a thicker sauce, let it reduce uncovered, stirring occasionally.
Use a mix of freshly grated cheese and store-bought cheese for the meatballs to enhance flavor.
Lastly, don’t forget to save some of the pasta cooking water to add to the sauce; it helps bind the sauce to the pasta better.
To store Sunday Sauce with Meatballs and Sausage, allow it to cool completely after cooking.
Once cooled, transfer the sauce, meatballs, and sausage to airtight containers.
You can refrigerate it for up to 4-5 days.
For longer storage, the sauce and meatballs can be frozen.
Place them in freezer-safe containers or bags, making sure to remove as much air as possible before sealing.
They can be frozen for up to 3 months.
When you’re ready to enjoy, thaw the sauce in the refrigerator overnight and reheat on the stovetop over low heat, adding a splash of water or broth if needed.
The meatballs and sausage can be reheated in the microwave or in the sauce as it warms.
Here are some notes for making Sunday Sauce with Meatballs and Sausage:
Using high-quality crushed tomatoes, such as San Marzano, will greatly enhance the flavor of your sauce.
Fresh herbs, especially basil, add brightness, so opt for fresh over dried when possible, adding it towards the end of cooking to preserve its flavor.
When mixing the meatball ingredients, be careful not to overmix, as this will keep them tender.
Baking the meatballs helps achieve a nice crust while keeping them juicy; however, pan-frying can also create a crispy exterior if you prefer.
The longer you let the sauce simmer, ideally for at least 2-3 hours, the more flavorful it will become.
This sauce pairs beautifully with pasta but is also excellent over polenta, rice, or served with crusty bread. Moreover, this dish improves with time, making it perfect for meal prep or family dinners.
If you choose to freeze the sauce, consider portioning it into smaller containers for easy reheating later, allowing you to defrost only what you need.
Following these tips will ensure your Sunday Sauce turns out delicious and satisfying!