Sunday Meat Sauce
This is that big pot of comfort food that never disappoints – perfect for feeding family and friends with leftovers that taste even better the next day.
Meatballs:
- 2 lbs ground pork
- 2 eggs
- ½ cup breadcrumbs
- ¼ cup Locatelli cheese
- 2 tbsp dried parsley
- 2 tsp fresh cracked black pepper
Additional Meats:
- 1 family pack hot Italian sausage links
- 1 rack spare ribs, cut into single ribs
Sauce:
- Four 27.9 oz cans crushed tomatoes (I use Mutti Polpa for the best texture and flavor)
- Two 12 oz cans tomato paste
- 4 garlic cloves, minced
- 1 medium onion, finely chopped
- 1–2 tbsp dried basil
Instructions:
- Make the Meatballs: Combine all meatball ingredients in a large bowl and mix well with your hands. Scoop into meatballs using a medium cookie scoop and place on a lightly oiled baking sheet. Add your sausage links to the same tray so everything cooks together – save all those drippings for your sauce later.
- Roast the Ribs: On a separate baking sheet, lay out your spare ribs, season with salt and pepper, and roast until nicely browned. Keep the drippings for your sauce.
- Start the Sauce: In a large sauce pot, drizzle in olive oil and add your chopped onion and minced garlic before turning on the heat. Bring it up slowly over medium to medium-low to prevent burning. Once the onions and garlic are softened, pour in your crushed tomatoes and whisk in the tomato paste. Fill one of the large tomato cans with hot water to rinse the leftover bits and pour that in too. Whisk everything until combined. Bring to a slow boil over medium-high heat. Season with dried basil and any other spices you like. Taste frequently – this is where you build your flavor.
- Add the Meat: Once your meatballs and sausages are browned and hit at least 145°F internally, add them straight into the sauce – drippings and all. Do the same with the ribs. Stir gently to combine without breaking the meatballs. Reduce heat and let everything simmer on low for 1–2 hours, stirring often. Final temp on your meats should reach 160°F for safe eating.
To Serve:
We plate this up over rigatoni or spaghetti with plenty of extra sauce spooned over top. Sprinkle with fresh grated Locatelli cheese and a pinch of crushed red pepper flakes for a little kick. Don’t forget crusty bread to soak up every last drop.
Leftovers & Tips:
This sauce and meat freeze beautifully for quick meals down the road – and trust me, it’s always even better the next day.