Sunday Sauce with Meatballs and Sausage

This Sunday Sauce is more than a meal—it’s a ritual, a comforting tradition rooted in generations of Italian-American kitchens.

Simmered slowly and lovingly, the rich tomato sauce embraces tender homemade meatballs and juicy Italian sausage, layering the pot with deep, savory flavor. Every bite is a celebration of warmth, patience, and the joy of feeding others.

Perfect for family gatherings, cozy weekends, or stocking your freezer for future comfort, this dish is the embodiment of slow food done right—a labor of love that rewards you richly with every spoonful.

Why People Will Love This Sunday Sauce with Meatballs and Sausage Recipe:

Rich, Slow-Cooked Flavor: The sauce simmers for hours, allowing the tomatoes, aromatics, and meats to meld into a deeply flavorful and comforting base that’s both robust and soul-satisfying.

Homemade Nostalgia: This dish evokes the warmth and nostalgia of traditional Sunday family dinners—where food is made from scratch and served with love.

Hearty and Filling: With tender meatballs, savory sausage, and a thick tomato gravy, it offers a satisfying, protein-rich meal that sticks to your ribs.

Perfect for Sharing: Its large batch size makes it ideal for gatherings, celebrations, or feeding a hungry family—bringing people together around the table.

Freezer-Friendly and Versatile: Leftovers freeze beautifully, and the sauce pairs well with pasta, polenta, or crusty bread, making it a practical, multi-purpose recipe.

Balanced Layers of Texture: From the smooth richness of the sauce to the soft meatballs and slightly crisp sausage, every bite offers a pleasing contrast of textures.

Deeply Aromatic and Comforting: Garlic, onions, basil, oregano—each element releases a comforting aroma that fills the kitchen and invites anticipation before the first bite.

Key Ingredients:

Crushed Tomatoes: The soul of the sauce—slow-simmered to develop depth, richness, and just the right balance of acidity and sweetness, forming the heart of this comforting classic.

Ground Beef and Italian Sausage: These two meats bring contrasting flavors and textures—tender, juicy meatballs and boldly seasoned sausage create a robust and meaty foundation that defines the dish.

Aromatics (Onion, Garlic, Basil, Oregano): This aromatic quartet forms the essential flavor backbone, infusing the sauce with warmth, complexity, and that unmistakable Italian character.

Breadcrumbs, Parmesan, and Parsley: These ingredients enrich the meatballs—adding structure, savory umami, and herby brightness, ensuring every bite is moist and flavorful.

Olive Oil: A humble but crucial ingredient that carries and intensifies the flavors of the sauce while contributing to its luxurious mouthfeel.

Expert Tips:

Brown the meats before baking or simmering: Searing the sausage and even lightly browning the meatballs in a hot pan before baking adds a layer of caramelized flavor that enhances the entire sauce. The fond left behind can also be deglazed with wine or tomatoes for extra richness.

Simmer low and slow for real depth: Let the sauce bubble gently for at least 2–3 hours. This slow process breaks down the tomatoes, tenderizes the meats, and allows all the flavors—garlic, onion, herbs, and fats—to meld into a cohesive, deeply savory gravy.

Use whole San Marzano tomatoes and crush them by hand: If available, San Marzanos offer superior sweetness and less acidity. Crushing them by hand adds rustic texture and authenticity to the sauce.

Soak the breadcrumbs in milk or water: Before mixing into the meatball mixture, soaking breadcrumbs keeps them from drying out, resulting in lighter, juicier meatballs with a tender bite.

Add basil at the end, not the beginning: Fresh basil loses its potency if simmered too long. Stirring it in just before serving preserves its bright, herbal aroma and gives the sauce a fresh finish.

Let it rest before serving: After simmering, allow the sauce to cool slightly—at least 15–20 minutes with the lid on. This brief rest helps the flavors settle and makes the sauce cling better to pasta.

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.

Important Notes When Making Sunday Sauce with Meatballs and Sausage:

Layered Flavor Comes from Time and Sequence

This sauce is a slow-built symphony of flavors. Start by sautéing onions until golden to release sweetness, then add garlic for a fragrant base. Don’t rush this part—it sets the tone for the whole pot.

Meat Matters

Use a mix of hot and sweet Italian sausage for complexity. Choose ground beef with some fat (80/20) for tender meatballs that don’t dry out. High-quality meat dramatically influences the final richness of the sauce.

Tomato Choice Influences Acidity and Depth

Opt for canned crushed tomatoes that are low in acidity or labeled “San Marzano.” They create a smoother, less tangy sauce that balances well with the richness of the meats and the Parmesan in the meatballs.

Simmer Gently—Don’t Boil

Boiling the sauce can lead to separation or bitterness. Keep it at a gentle, uncovered or partially covered simmer for hours. This allows the fats, tomato acids, and proteins to integrate without breaking down.

Salt in Layers, Not All at Once

Season each element—meatballs, sauce, onions—lightly and individually. This builds balanced flavor without over-salting the finished sauce, especially since sausage and Parmesan add saltiness.

Rest Before Serving

Letting the sauce sit off the heat for 15–30 minutes before serving allows it to thicken slightly and lets the flavors harmonize. It also makes it cling better to pasta.

Freeze for Future Depth

Sunday Sauce is often better the next day. Freeze extra portions for an easy, flavor-packed meal later. It holds beautifully and may even deepen in flavor over time.

How To Enjoy Sunday Sauce with Meatballs and Sausage After Cooking:

Let It Rest Briefly

After simmering for hours, remove the pot from the heat and let it rest uncovered for 15–30 minutes.

This pause allows the sauce to thicken slightly and the flavors to meld deeply, resulting in a richer mouthfeel and better cling to pasta.

Choose the Right Pasta

Serve over hearty pasta that can handle thick sauce and chunky meat—think rigatoni, ziti, or bucatini.

Cook pasta al dente, drain (don’t rinse), and toss with a ladle or two of sauce before plating. This ensures every bite is flavorful.

Layer and Plate Properly

On a plate or in a shallow bowl, lay down a base of sauced pasta.

Top with a few meatballs and half a sausage link, spoon extra sauce over everything.

Garnish with fresh basil, a drizzle of olive oil, and grated Parmesan or Pecorino.

Pair Thoughtfully

Pair with a full-bodied Italian red wine (like Chianti or Barbera).

For non-alcoholic options, try sparkling water with lemon or a cold Italian soda to cut through the richness.

Serve with Sides

Complement the meal with:

  • A crisp arugula or Caesar salad for freshness
  • Garlic bread or focaccia to soak up extra sauce
  • Roasted vegetables or antipasto for variety

Savor the Tradition

Eat slowly and mindfully—it’s a dish meant for gathering, laughter, and long conversations.

Encourage second helpings and share stories—just like at Nonna’s table.

Store Leftovers with Intention

Cool fully, then store leftovers in airtight containers.

Reheat gently on the stovetop or in the oven—never microwave meatballs, as they can dry out.

Nutrition Information

For Sunday Sauce with Meatballs and Sausage (per serving, assuming about 10 servings total and no pasta included):

Calories: 485 kcal | Total Fat: 31.2 g | Saturated Fat: 10.3 g | Monounsaturated Fat: 13.7 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 95 mg | Sodium: 880–1,050 mg (depending on salt and sausage used) | Total Carbohydrates: 20.4 g | Dietary Fiber: 4.8 g | Sugars: 10.1 g | Protein: 29.5 g

Frequently Asked Questions:

Can I make the sauce ahead of time and freeze it?

Absolutely. This sauce freezes beautifully. After simmering and cooling completely, transfer it to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

How can I prevent the meatballs from falling apart while cooking?

Use the right ratio of binding ingredients (egg, breadcrumbs, Parmesan) and don’t overmix the meat. Letting the meatballs chill for 10–15 minutes before baking or simmering can also help them hold their shape better.

Can I use a different type of meat for the meatballs?

Yes. Ground pork, veal, or a beef-pork-veal blend works beautifully. Just adjust the seasoning as needed based on the meat’s richness and fat content.

Is it necessary to bake the meatballs and sausage first, or can I simmer them raw in the sauce?

Baking adds a depth of flavor and ensures the meat is safely cooked. However, you can simmer them raw directly in the sauce. Just allow extra simmering time and stir gently to avoid breaking them apart.

What type of pasta pairs best with Sunday sauce?

Hearty shapes like rigatoni, ziti, pappardelle, or bucatini hold up well and cling to the rich, meaty sauce. Choose pasta with ridges or curves to trap the flavor.

How long should I simmer the sauce for the best flavor?

Simmering for at least 2–3 hours allows the flavors from the tomatoes, meat, and herbs to meld deeply. Stir occasionally, keep the heat low, and leave the lid slightly ajar to let excess moisture evaporate and concentrate the sauce.

Should I sear the sausage before baking or adding it to the sauce?

While not mandatory, lightly searing the sausage before baking or simmering helps develop a deeper, caramelized flavor. It also improves texture and ensures the sausage holds together during the long cook time.

How do I make the meatballs tender instead of dense?

Avoid overworking the meat mixture. Use fresh breadcrumbs soaked briefly in milk and mix gently with your hands. Eggs and cheese help bind without making the meatballs heavy. Letting them rest before baking also improves texture.

Can I make this recipe without a Dutch oven or large pot?

Yes. You can use a large stockpot or even a slow cooker. If using a slow cooker, bake the meatballs and sausage first, then add everything to the cooker and let it go on low for 6–8 hours.

What’s the best way to avoid burnt bits at the bottom of the pot while simmering?

Keep the heat on low to medium-low, stir the sauce gently every 20–30 minutes, and scrape the bottom of the pot with a wooden spoon. If you notice sticking, add a splash of broth or water to loosen it up.

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