Sunday sauce is a no nonsense Authentic Italian recipe, A slow simmered, meaty rich, tomato sauce known for its bold flavor and long cooking time. Served over pasta as a delicious tomato gravy, this recipe is perfect for cozy Sunday evenings.
Ingredients
1poundSweet Italian Sausage, about 4 links
Meatballs:
1lbground beef
1lbground pork
1lbground veal
6handfuls italian seasoned bread crumbs
3handfuls grated parmesan cheese
3eggs, lightly beaten
3tablespoonswater
1teaspoonminced garlic
1/4cupchopped flat leaf parsley
Sauce:
2TablespoonsExtra Virgin Olive Oil
1large onion, chopped
3clovesgarlic, sliced
1small can Tomato Paste
2cans of water, use tomato paste can. Or alternatively 1 1/2 cups
2-28ouncecan Crushed Tomatoes
1/4cupred wine
1carrot, grated
Sea salt and fresh ground black pepper
Instructions
Preheat the oven to 450F. Place the sausage on a baking sheet and cook for 15 minutes, turning halfway through to brown each side evenly. Remove and set aside. It's ok if the sausage is still raw, it will continue cooking in the sauce.
Reduce oven temperature to 400F.
Add the ground beef, pork, veal, Italian seasoning, parmesan cheese, beaten eggs, water, garlic, and parsley to a large bowl and combine well.
Form into meatballs with your hands. Place on a lightly oiled baking sheet spaced out at least 1 inch. Bake for around 20 minutes until browned but not fully cooked through.
To start the sauce, heat a large pot over medium heat and add the olive oil and onions. Season with salt and cook until the onions are softened. Add the garlic and cook for around 1 minute.
Next add the tomato paste, water, salt, and pepper. Stir to combine and bring the pot to a boil. Reduce the heat to a low gentle simmer. Cover partially with a lid and simmer the sauce for at least 20 minutes.
Bring the heat up to medium-high and add the crushed tomatoes, red wine, and grated carrot. Season with salt and pepper and stir to combine. Bring to a simmer and reduce the heat to low. Partially cover and simmer for 1 hour.
Add the meatballs and sausage to the pot. Continue simmering partially covered for another 90 minutes stirring as needed to prevent burning.