Sunday Sauce with Meatballs & Pork Chops

Gather around the table for a comforting meal with this hearty Sunday Sauce featuring tender meatballs and flavorful pork chops. This rich, slow-simmered sauce combines the savory essence of Italian herbs, robust red wine, and sweet tomatoes, making it perfect for any family gathering.

Served over al dente penne pasta and accompanied by crusty bread, it’s a satisfying dish that brings the warmth of Italian tradition to your home. Enjoy a taste of Sunday family dinners that will leave everyone asking for seconds!

Sunday Sauce with Meatballs & Pork Chops

Ingredients:

5 tablespoons extra virgin olive oil

Salt, to taste

4 bone-in pork chops

3 large yellow onions (¼” diced)

1 carrot (¼” diced)

13 cloves garlic (minced)

1/2 bottle red wine

1/4 teaspoon red pepper flakes

2 bay leaves

3 sprigs fresh thyme (or ¼ teaspoon dried thyme)

3 sprigs fresh oregano (or ¼ teaspoon dried oregano)

3 cans whole tomatoes (28 oz.; crushed by hand)

6 slices white bread (torn into pieces)

1 cup whole milk

2 pounds ground beef (90% lean)

1/4 cup flat-leaf Italian parsley (chopped)

1/4 cup Pecorino or Parmigiano cheese (grated)

1/4 cup pine nuts (chopped; macadamia nuts can be used instead)

Freshly ground black pepper, to taste

4 large eggs

2 pounds Italian sausage

3 pounds penne pasta

Instructions:

In a large heavy pot over medium-high heat, pour in 3 tablespoons of olive oil. Once the oil starts to shimmer, season the pork chops with salt and brown them well on both sides. Remove the chops from the pot.

Add the diced onions, carrot, and a pinch of salt to the pot, sautéing for 1 to 2 minutes. Next, add 10 cloves of minced garlic, being careful not to burn it. Once the onions become translucent, pour in the red wine and reduce the heat, allowing it to simmer until the wine is reduced by half.

Return the browned pork chops to the pot, then stir in the red pepper flakes, bay leaves, thyme, oregano, 2 tablespoons of salt, and the crushed tomatoes. Let the sauce simmer gently while you prepare the meatballs.

Preheat your oven to 325°F (165°C). Soak the torn pieces of bread in the milk and set aside. In a sauté pan over medium heat, add 2 tablespoons of olive oil. When the oil is hot, add the remaining diced onion and a pinch of salt, sautéing until translucent.

In a large mixing bowl, combine the soaked bread pieces, sautéed onions, ground beef, 3 cloves of minced garlic, parsley, cheese, nuts, 1½ teaspoons of salt, ½ teaspoon of pepper, and eggs. Mix thoroughly and form the mixture into balls about the size of tennis balls. Place them evenly on a rimmed baking sheet and bake for 20 to 25 minutes, or until firm.

After the sauce has simmered for about 2 hours, add the meatballs and Italian sausage, allowing it to simmer for another 45 to 60 minutes. Taste and adjust the seasoning as needed.

Cook the penne pasta according to the package instructions, then toss it with enough sauce to coat. Serve the pasta topped with pork chops, sausage, and meatballs. Pair with a fresh salad, crusty bread, and grated cheese.

Enjoy your hearty Sunday Sauce with Meatballs & Pork Chops!

Notes:

Meat Variations: Feel free to mix and match the meats! You can use different cuts of pork or substitute the Italian sausage with chicken sausage for a lighter option.

Bread Options: If you don’t have white bread on hand, you can use any type of bread you prefer, such as whole wheat or sourdough. Just ensure it’s a bit stale for better soaking.

Wine Choice: A medium-bodied red wine works best for this sauce. Look for a wine that you enjoy drinking, as the flavor will concentrate during cooking.

Herb Substitutions: If fresh herbs aren’t available, you can use dried herbs; just remember to use about one-third the amount since dried herbs are more potent.

Make-Ahead Tips: This sauce tastes even better the next day, so consider making it a day in advance. Store it in the refrigerator and reheat gently before serving.

Freezing: You can freeze the sauce (without the pasta) for up to three months. Thaw it in the refrigerator overnight before reheating.

Serving Suggestions: This dish pairs wonderfully with a simple green salad or garlic bread, enhancing the dining experience.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this sauce without the pork chops?

Yes! You can omit the pork chops or replace them with additional meatballs or other meats.

The sauce will still be delicious and flavorful.

How do I prevent my meatballs from falling apart during cooking?

Ensure that your meatball mixture is well combined and that you’re using enough binding agents like soaked bread and eggs.

Baking them before adding to the sauce also helps them hold their shape.

Can I use a different type of pasta?

Absolutely! While penne works well, you can use any pasta shape you prefer, such as spaghetti, rigatoni, or even whole wheat pasta for a healthier option.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

You can also freeze the sauce (without pasta) for up to 3 months.

Thaw in the refrigerator before reheating.

How can I adjust the spice level of the sauce?

If you prefer a milder sauce, you can reduce or omit the red pepper flakes.

For extra heat, consider adding more flakes or a dash of hot sauce to taste.

Can I prepare the sauce in advance?

Yes! You can make the sauce a day ahead and refrigerate it.

The flavors will deepen overnight. Just reheat it on the stove before adding the meatballs and sausage.

What should I do if my sauce is too thick?

If the sauce becomes too thick during cooking, simply add a bit of water or additional broth to reach your desired consistency.

Stir well to combine.

How long should I simmer the sauce?

The sauce should simmer for at least 2 hours to develop rich flavors.

If you have more time, simmering longer will enhance the taste even further.

What kind of pot is best for making this sauce?

A large, heavy-bottomed pot or Dutch oven is ideal, as it distributes heat evenly and can handle the long cooking time without burning.

Can I substitute ground beef with another type of meat?

Yes, you can substitute ground beef with ground turkey, chicken, or even a meat alternative for a lighter or vegetarian option.

Just adjust cooking times as needed.