Sunday Sauce with Meatballs, Ribs, and Sausage Recipe

Introduction

Sunday Sauce is a hearty and comforting Italian-American classic perfect for family dinners. This rich tomato sauce, simmered with ribs, sausage, and tender meatballs, fills your kitchen with irresistible aromas. It’s a labor of love that delivers deep flavor and satisfying results.

Ingredients

• 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
• 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 as needed
• 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. Step 1: In a medium bowl, whisk together the egg and milk until combined. Add the torn bread, grated Parmesan, chopped parsley, black pepper, garlic powder, onion powder, and 1/2 teaspoon kosher salt. Toss everything together. Using your hands or a spatula, fold the ground beef into the bread mixture (panade) until well combined.
2. Step 2: Scoop about 2 heaping tablespoons of the beef mixture and roll into meatballs. You should get around 9 meatballs. Arrange them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until ready to use.
3. Step 3: In a large pot over medium-high heat, warm the olive oil. Season the ribs with 1 teaspoon kosher salt. Brown the ribs, turning halfway through, until golden on all sides, about 3 to 4 minutes per side. Transfer the ribs to a plate.
4. Step 4: In the same pot, cook the Italian sausage, turning occasionally and breaking it up into large pieces with a wooden spoon. Cook until browned, about 1 to 2 minutes per side. Remove sausage and add to the plate with the ribs.
5. Step 5: Still using the same pot, add the chopped onion and garlic. Cook, stirring often, until the onion is translucent and softened, about 8 minutes. Season with salt and freshly ground black pepper.
6. Step 6: Add the crushed tomatoes and tomato puree to the pot. Use each empty can to add water to the pot, filling to the top to collect any remaining tomato residue. Return the ribs and sausage to the pot. Add the fresh basil bunches. Bring the sauce to a simmer, partially cover the pot, and cook over medium-low heat for 2 hours.
7. Step 7: Nestle the refrigerated meatballs gently into the sauce. Continue to simmer uncovered over medium heat until the meatballs are cooked through and no longer pink in the center, about 30 minutes. It’s okay if some bits fall apart into the sauce. Taste and season with more salt if needed before serving.

Tips & Variations

• For a richer sauce, brown the meatballs in a skillet before adding them to the sauce.
• Use a mixture of beef, pork, and veal for meatballs for deeper flavor.
• Substitute fresh basil with dried basil if fresh is unavailable, but add it later in cooking.
• Serve the sauce over your favorite pasta, polenta, or creamy mashed potatoes.
• Make the sauce a day ahead to let flavors develop further and reheat gently on the stove.

Storage

Store leftover Sunday Sauce 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—transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of ribs for this recipe?

Yes, you can use either pork spare ribs or baby back ribs. Spare ribs are meatier and fattier, which adds richness to the sauce, while baby back ribs are leaner and cook slightly faster.

Do I need to brown the ribs and sausage before adding to the sauce?

Browning the ribs and sausage adds valuable flavor through caramelization and texture but is optional if you’re short on time. Skipping this step will result in a slightly less complex flavor.

Sunday Sauce with Meatballs, Ribs, and Sausage Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

This classic Sunday Sauce recipe features homemade meatballs, pork ribs, and sweet Italian sausage simmered in a rich tomato sauce infused with fresh basil, garlic, and onions. Perfect for a comforting family meal, the sauce is slow-cooked on the stovetop to develop deep, savory flavors.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 2 hours 40 minutes
• Total Time: 3 hours
• Yield: Serves 6 to 8 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: Italian

Ingredients

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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 cheese, 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 Meatball Mixture: In a medium bowl, whisk together the egg and whole milk until combined. Add the torn bread pieces, finely grated Parmesan, chopped parsley, black pepper, garlic powder, onion powder, and salt. Toss everything together to combine. Fold in the ground beef with your hands or a spatula until the mixture is fully incorporated.
2. Form the Meatballs: Using about 2 heaping tablespoons of the beef mixture, roll into meatballs. You should have around 9 meatballs total. Arrange them on a parchment-lined sheet tray, cover with plastic wrap, and refrigerate until ready to cook.
3. Brown the Ribs: Heat the extra-virgin olive oil in a large pot over medium-high heat. Season the ribs with 1 teaspoon kosher salt. Add the ribs to the pot and cook, turning once halfway through, until they are golden brown on all sides, about 3 to 4 minutes per side. Transfer the browned ribs to a plate and set aside.
4. Brown the Sausage: In the same pot, cook the sweet Italian sausage over medium-high heat, turning occasionally and breaking it into large pieces with a wooden spoon. Cook until the sausage is browned on all sides, about 1 to 2 minutes per side. Transfer the sausage to the plate with the ribs.
5. Sauté Aromatics: In the same pot, add the finely chopped onion and garlic. Cook over medium-high heat, stirring frequently, until the onion is translucent and softened, about 8 minutes. Season the mixture with salt and freshly ground black pepper to taste.
6. Add Tomatoes and Simmer: Pour in the crushed tomatoes and tomato puree. Use the empty tomato cans to add water to the pot, filling each can once to clean out residual tomatoes, and pour this water into the pot as well. Return the browned ribs and sausage to the pot. Add the fresh basil bunches. Bring to a simmer, partially cover the pot, and cook over medium-low heat for 2 hours, stirring occasionally.
7. Cook the Meatballs in Sauce: Nestle the refrigerated meatballs gently into the simmering sauce. Continue to cook uncovered over medium heat until the meatballs are cooked through and no longer pink inside, about 30 minutes. It’s normal for some meatball bits to disintegrate into the sauce. Taste and adjust salt as needed before serving.

Notes

• Using bread soaked in milk (panade) helps keep the meatballs tender and moist.
• You can substitute pork ribs with beef short ribs for a different flavor profile.
• For best flavor, use fresh basil and good-quality canned tomatoes.
• This sauce tastes even better the next day as the flavors meld.
• Serve over your favorite pasta or with crusty bread for a complete meal.

Keywords: Sunday Sauce, Sunday Gravy, Italian meatballs, pork ribs, Italian sausage, tomato sauce, homemade meatballs