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Sunday Sauce with Meatballs, Ribs, and Sausage Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/sunday-sauce-with-meatballs-ribs-and-sausage-recipe/