Sunday Sauce and Meatballs

Ingredients

Sunday Sauce

2 Tbsp extra virgin olive oil

1/2 small green bell pepper, seeded and finely diced

1 medium onion, diced

3 garlic cloves, finely diced

1 6 oz can tomato paste

1 28 oz can crushed tomatoes

1 28 oz can tomato puree

1/2 cup dry red wine

3/4 cup parmesan cheese, grated

1 Tbsp granulated sugar

2 tsp kosher salt

1 tsp black pepper, freshly ground

1 Tbsp Italian seasoning, dried

1 Tbsp fresh basil, chopped

1 Tbsp fresh parsley, chopped

2 tsp fresh oregano, chopped (1 tsp dried can be substituted in you can’t find fresh)

salt and pepper to taste

Meatballs

3 Tbsp extra virgin olive oil, divided

1/2 small green bell pepper, seeded and finely diced

1 medium onion, diced

1 garlic clove, finely diced

1 lb ground beef, 80/20 meat:fat ratio

1 lb ground beef/veal/pork mix, ground beef can be substituted

2 eggs, lightly beaten

3/4 cups bread crumbs

1/2 cup whole milk

1/3 cup parmesan cheese, grated

2 tsp dried Italian seasoning

1 Tbsp fresh basil, chopped

1 Tbsp fresh parsley, chopped

1 tsp fresh oregano, chopped (1/2 tsp dried can be substituted in you can’t find fresh)

2 tsp kosher salt

1 tsp freshly ground black pepper

Instructions

Sunday Sauce

Heat olive oil over med/high heat in a dutch oven or large heavy bottomed pot.

Add bell pepper and onion and saute until translucent and just beginning to brown, about 3-4 mins.

Stir in garlic and continue to cook 2 more minutes.

Add tomato paste, then fill the can with water and add water. Stir until well blended.

Add crushed tomatoes and tomato puree, then fill with 1 1/2 cans of water and add water. Stir well.

Pour in wine, add cheese and sugar. Stir well.

Add salt, pepper, Italian seasoning, basil, parsley and oregano.

Season with additional salt and pepper to taste.

Reduce heat to low until the sauce is just barely simmering.

Meatballs

Heat 1 Tbsp olive oil over med/high heat in small pan.

Add bell pepper and onion and saute until translucent and just beginning to brown, about 3-4 mins.

Stir in garlic and continue to cook 2 more minutes.

Remove from heat and let mixture cool to room temperature.

Combine remaining ingredients in large bowl, add in pepper/onion/garlic mixture.

Mix (I use my hands) until everything is combined, being careful not to over-mix!

Form into balls, about 24. Again, don’t over-handle or the meatballs will become tough.

Heat remaining 2 Tbsp olive oil over med/high in large non-stick frying pan.

Cook meatballs in 2-3 batches, being careful not to overcrowd the pan.

Brown meatballs on all sides, turning frequently so they don’t burn. Reduce heat if necessary.

Add browned meatballs directly into sauce. They will continue to cook in the sauce.

Cook sauce and meatballs uncovered at a very low simmer, stirring occasionally for at least 2 hours (can simmer for hours on the stove).

Serve over pasta.

Notes

Yields about 25 meatballs.

To save time, you can saute the onions, peppers, and garlic for the sauce and meatballs together. Remove the sautéed onion/pepper/garlic combo for the meatballs and set aside to cool.

Low and slow are the magic words for this sauce. The longer it cooks, the better it tastes. Adjust the heat to very low so the sauce is just simmering as it cooks.

Stir the sauce frequently, being sure to always mix from the bottom.

When combining the ingredients for the meatballs, I find that mixing them with my hands works best. Be careful not to overmix!

Brown the meatballs over medium heat and rotate them frequently so they don’t burn. If you burn a meatball, DO NOT add it to the sauce. The burnt flavor will permeate the sauce and it will be ruined.

This sauce tastes even better the next day (if you have leftovers)!

Nutrition Facts

Sunday Sauce and Meatballs

Amount Per Serving

Frequently Asked Questions:

Can I use ground turkey or chicken instead of beef for the meatballs?

Yes, you can substitute ground turkey or chicken for the beef in the meatballs if you prefer.

Just keep in mind that the flavor and texture may be slightly different.

Is it necessary to use both crushed tomatoes and tomato puree in the sauce?

Using both crushed tomatoes and tomato puree adds depth of flavor and texture to the sauce, but you can adjust the proportions based on your preference.

You can also use diced tomatoes if that’s what you have on hand.

Can I make the sauce and meatballs ahead of time?

Yes, you can prepare the sauce and meatballs ahead of time.

In fact, the flavors often develop even more if you allow them to sit overnight in the refrigerator.

Simply reheat gently before serving.

What should I do if the sauce becomes too thick during cooking?

If the sauce becomes too thick during cooking, you can add a little water or broth to thin it out to your desired consistency.

Stir well and adjust the seasoning if necessary.

Can I freeze the sauce and meatballs for later use?

Yes, both the sauce and meatballs freeze well.

Allow them to cool completely before transferring to airtight containers or freezer bags.

They can be stored in the freezer for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Can I use different types of meat for the meatballs?

Yes, you can use a combination of ground beef, veal, and pork for the meatballs, or you can choose just one type of meat based on your preference.

How long should I simmer the sauce and meatballs?

It’s recommended to simmer the sauce and meatballs for at least 2 hours on very low heat, but you can simmer them for longer if you prefer.

The longer they simmer, the more flavorful they will become.

Can I use fresh herbs instead of dried in this recipe?

Yes, you can use fresh herbs instead of dried if you have them available.

Just keep in mind that the flavor of fresh herbs is more subtle, so you may need to use slightly more than the amount specified for dried herbs.

What can I serve with Sunday Sauce and Meatballs besides pasta?

While pasta is the traditional accompaniment for Sunday Sauce and Meatballs, you can also serve them with crusty bread, polenta, or even roasted vegetables for a lighter option.

How do I prevent the meatballs from falling apart?

To prevent the meatballs from falling apart, be sure not to overmix the ingredients when forming the meatballs.

Also, avoid overcrowding the pan when browning them, and handle them gently when adding them to the sauce.

What type of wine should I use in the sauce?

You can use any dry red wine that you enjoy drinking in the sauce.

Some options include Chianti, Merlot, or Cabernet Sauvignon.

Can I omit the wine from the sauce?

Yes, if you prefer not to use wine, you can omit it from the sauce.

You can replace it with an equal amount of beef or vegetable broth for added flavor.

How can I adjust the seasoning to suit my taste?

Taste the sauce and meatball mixture as you cook, and adjust the seasoning as needed with additional salt, pepper, or herbs to suit your preferences.

Remember, you can always add more seasoning, but you can’t take it away, so start with a little and add more as needed.