Sunday Sauce and Famous Meatball Recipe

Few dishes bring the warmth and comfort of home like a rich, slow-simmered Sunday sauce paired with tender, flavorful meatballs. This recipe, inspired by Aunt Gina’s famous meatballs, captures the essence of old-school Italian cooking. It’s the kind of meal that fills your kitchen with inviting aromas and your heart with nostalgia. Whether you’re cooking for family or friends, this sauce and meatball combo promises a satisfying experience you’ll want to make again and again.

A pot of Sunday sauce with meatballs simmering slowly

Ingredients You’ll Need

This recipe uses simple, quality ingredients that come together to create deep, layered flavors. Here’s what you’ll need:

For the Sauce

• 2–3 sweet Italian sausage links

• 2–3 spicy Italian sausage links

• Olive oil, for browning

• 1 large onion, diced

• 6–8 cloves garlic, chopped

• ½ cup red wine (for deglazing)

• 2 tablespoons tomato paste

• 5 cans (28 oz each) Tutta Rossa crushed tomatoes with basil

• 1 ½ cans of water (⅓ can of water per tomato can)

• Salt and black pepper, to taste

• Garlic powder, to taste

• A handful of fresh basil leaves, roughly torn

• 1 teaspoon dried basil (optional)

  
  

For the Meatballs

• 2 lbs meatloaf mix (ground beef, veal, and pork)

• 2 large eggs

• ½ cup grated Parmesan cheese

• ¼ cup cold water

• ¼ cup milk

• ⅓ cup breadcrumbs

• 2 tablespoons chopped fresh parsley

• Salt, black pepper, and garlic powder, to taste

  
  

How to Make the Sauce

Start by browning the Italian sausage links in olive oil. Use both sweet and spicy sausages to balance the flavor with a bit of heat and sweetness. Once browned, remove the sausages and set them aside.

In the same pot, sauté the diced onion and chopped garlic with a pinch of salt. This step builds the base flavor for your sauce. When the onions are soft and translucent, pour in the red wine to deglaze the pot. This lifts all the browned bits from the bottom, adding richness.

Stir in the tomato paste, then add the crushed tomatoes and water. The water helps loosen the sauce to the perfect consistency. Season with salt, black pepper, garlic powder, and fresh basil leaves. Add dried basil if you like a stronger herb flavor. Bring the sauce to a boil, then reduce the heat to let it simmer gently.

Preparing the Meatballs

Mix the meatloaf blend with eggs, Parmesan, milk, cold water, breadcrumbs, parsley, and seasonings. Be careful not to overmix; this keeps the meatballs tender. Roll the mixture into small balls, about the size of a golf ball.

Drop the meatballs directly into the simmering sauce. Add the browned sausages back into the pot as well. This allows the meat to cook slowly in the sauce, soaking up all the flavors.

Slow Simmering for Maximum Flavor

Cover the pot with the lid slightly cracked to let steam escape. Let the sauce and meatballs simmer on low heat for several hours. Stir every 30 minutes to prevent sticking and to check the flavor. This slow cooking breaks down the meat and melds the ingredients into a rich, hearty sauce.

Taste the sauce occasionally and adjust the seasoning if needed. The long simmer time deepens the flavor, making this Sunday sauce truly special.

Serving Suggestions

Serve this sauce and meatball dish over your favorite pasta, like spaghetti or rigatoni. The sauce clings beautifully to the noodles, and the meatballs add a satisfying bite. For a rustic touch, pair it with crusty bread to soak up every last drop of sauce.

This recipe also works well as a hearty sandwich filling. Place meatballs and sauce in a toasted hoagie roll, top with melted mozzarella, and enjoy a classic Italian meatball sub.

Why This Recipe Stands Out

This Sunday sauce and meatball recipe is more than just a meal. It’s a tradition, a way to bring people together around the table. The combination of sweet and spicy sausage, fresh herbs, and a slow simmer creates a sauce that’s rich but balanced. The meatballs stay tender and juicy thanks to the careful mixing and slow cooking.

The use of Tutta Rossa crushed tomatoes with basil adds a fresh, vibrant tomato flavor that’s hard to beat. The red wine deglazing step adds depth and complexity, making this sauce stand out from simpler tomato sauces.

Tips for Success

• Use fresh garlic and basil for the best flavor. Dried herbs can be added but fresh makes a difference.

• Don’t rush the simmering process. The longer the sauce cooks, the better it tastes.

• Roll meatballs gently to avoid compacting the meat too much.

• Stir the sauce regularly to prevent burning on the bottom of the pot.

• Adjust seasoning at the end to suit your taste.

  
  

This recipe is perfect for a weekend cooking project. It fills your home with irresistible aromas and rewards your patience with a meal that tastes like it took all day to make.