Sunday Sauce with Meatballs and Sausage

Ingredients

For the Sauce:

3 tablespoons olive oil

2 large onions, diced

4-5 cloves garlic, minced or pressed

4 (28-ounce) cans crushed tomatoes

2 teaspoons dried oregano

2 tablespoons chopped fresh basil (or 2-3 teaspoons dried)

For the Meatballs:

2 eggs

½ cup grated Parmesan cheese

¼ cup Italian seasoned breadcrumbs

¼ cup chopped fresh parsley

Salt, to taste

Ground black pepper, to taste

1 pound ground beef

For the Sausage:

1 pound Italian sausage links (hot, mild, or sweet)

Instructions

Prepare the Sauce:

Heat olive oil in a large pot (at least 8 quarts) over medium heat. Add the diced onions and cook until they are tender and golden brown. Stir in the minced garlic and cook for an additional 1-2 minutes.

Pour in the crushed tomatoes and stir in the dried oregano. Bring the sauce to a simmer, partially cover the pot to allow steam to escape, and let it simmer while you prepare the meatballs and sausage.

Prepare the Meatballs and Sausage:

Preheat the oven to 350°F (175°C). In a bowl, combine the eggs, grated Parmesan, breadcrumbs, chopped parsley, salt, and black pepper. Mix thoroughly, then add the ground beef and combine until evenly mixed.

Shape the mixture into meatballs about 1½ to 2 inches in diameter. Arrange the meatballs on a large rimmed baking sheet. If using sausage, place the sausage links around the meatballs on the same baking sheet.

Bake the meatballs and sausage in the preheated oven for 40 minutes. After baking, transfer the meatballs to the simmering sauce using tongs. If desired, cut the sausage links in half before adding them to the sauce.

Simmer and Serve:

Continue to simmer the sauce with the meatballs and sausage on low heat for an additional 2-3 hours, keeping the lid slightly ajar to prevent boiling over. Stir occasionally to avoid sticking. Add the fresh basil to the sauce near the end of cooking.

Serve the meatballs and sausage over your favorite pasta. Garnish with extra grated Parmesan cheese and fresh basil if desired. The sauce, meatballs, and sausage freeze well for future meals.

Notes

This recipe makes a large batch of sauce. It can be halved if needed, but it freezes well for later use.

Crushed tomatoes with basil can be used for added flavor, but fresh basil is also included for extra depth.