Servings: 16
Preparation Time: 25 minutes
Start to Finish Time: 4 hours 45 minutes
Sunday Sauce: A Family Tradition Worth Savoring
Sunday Sauce is more than just a meal—it’s a tradition steeped in family, history, and the comforting aroma of slow-cooked goodness. This recipe combines rich, meaty flavors with a touch of spice, creating the perfect centerpiece for a family gathering. Whether it’s after a morning at church or simply a way to end the week on a high note, Sunday Sauce is all about bringing loved ones together around the table.
The Secret to a Well-Constructed Sunday Sauce
This isn’t just any tomato sauce; it’s a hearty, meaty masterpiece. Baby back ribs, Italian sausage, and perfectly seasoned meatballs all simmer together, infusing the sauce with deep, complex flavors. The ribs break down into tender chunks, the sausage adds a savory depth, and the meatballs? Well, they bring just the right amount of heat, unless you prefer to tone it down for “less adventurous” diners.
Layers of Flavor Built with Care
Every ingredient in this sauce is intentional, from the minced onions, carrots, and garlic that form the aromatic base to the Parmesan rind that adds a subtle umami richness. The red wine deglazes the pan, lifting all those browned bits of flavor, while a hint of red pepper flakes ensures each bite has a little kick. The secret to achieving that classic, nostalgic taste lies in patience and allowing the sauce to develop over time.
Meatballs That Steal the Show
The meatballs are tender, juicy, and packed with flavor. A blend of ground beef and pork, seasoned with Italian herbs and Parmesan, creates the perfect bite-sized addition to the sauce. If you’re serving a crowd with milder palates, simply leave out the red pepper flakes. These meatballs are worth the extra effort—they elevate the sauce from good to unforgettable.
Pro Tips for Perfection
- Rib Prep Matters: Removing the membrane from the ribs is key. It may seem tedious, but it ensures the ribs cook to a tender, melt-in-your-mouth texture.
- Parmesan Rind Magic: Adding a Parmesan rind is a game-changer. It doesn’t melt, so remember to fish it out before serving, but its contribution to the sauce’s flavor is unmatched.
- Make It Ahead: This sauce only gets better with time. Prepare it a day or two in advance and let the flavors meld together for an even more robust result.
A Sauce That Brings Families Together
This recipe is the epitome of comfort food—rich, hearty, and full of love. Serve it over pasta, with crusty bread on the side, and let the flavors speak for themselves. Just like the families who have passed down their Sunday Sauce recipes for generations, this dish is bound to create lasting memories at your own table.
Gather your loved ones, roll up your sleeves, and dive into the heartwarming tradition of Sunday Sauce. It’s more than a meal—it’s a celebration of family, flavor, and togetherness.Top of Form
FOR THE SAUCE, MINCE (IN FOOD PROCESSOR):
1 medium onion, chopped (1 cup)
1 cup carrots, chopped
4 cloves garlic
SEAR:
2 tablespoons canola oil
1 rack baby back ribs, seasoned with salt and pepper
(about 2-1/2 pounds), membrane removed (see TIP)
ADD:
2 tablespoons tomato paste
2 teaspoons McCormick Perfect Pinch Italian
Seasoning
1 teaspoon red pepper flakes
1/2 cup red wine, divided
2 28-oz can crushed tomatoes
2 15 oz cans tomato puree
1 each bay leaf
1 rind parmesan cheese (if available)
FOR THE MEATBALLS, WHISK:
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated
1/4 cup milk
2 large eggs
1 tablespoon garlic, minced
2 teaspoons McCormick Perfect Pinch Italian
Seasoning
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
12 ounces ground beef chuck
12 ounces pork ground
SEAR:
2 tablespoons canola oil
19 ounces sweet Italian sausage links
Instructions:
MINCE (5 minutes):
For the sauce, mince onion, carrots and garlic cloves in a food processor.
Set aside.
SEAR RIBS & MAKE SAUCE BASE (3 hours +15 minutes): Cut ribs into individual sections (between each rib bone).
Sear ribs in 2 tablespoons oil in a Dutch oven over medium-high heat until browned on both sides, 10-12 minutes.
Transfer to a platter.
Add onion mixture, tomato paste, 2 teaspoons McCormick Italian seasoning and 1 teaspoon red pepper flakes to the Dutch oven, season with salt and pepper. Cook until the onion softens, about 3 minutes.
Deglaze Dutch oven with 1/4 cup wine, scraping up any browned bits; cook until nearly evaporated, 2 minutes.
Stir in crushed tomatoes, tomato puree, bay leaf and Parmesan rind (see TIP). Bring sauce to a boil, add ribs and cover.
Reduce heat to low and simmer for 3 hours (stir occasionally). PREP MEATBALLS (while sauce cooks):
Whisk together bread crumbs, grated Parmesan cheese, milk, eggs, minced garlic, 2 teaspoons McCormick Italian Seasonings, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes. Gently combine with ground chuck and pork.
Divide and shape meatballs into about 10, 3-ounce meatballs.
Cover and chill until ready to cook.
SEAR SAUSAGE AND MEATBALLS (while sauce cooks):
Sear sausages in 2 tablespoons canola oil in a large non-stick skillet over medium-high heat until browned on both sides, 5-7 minutes.
Transfer to a plate.
Sear meatballs in drippings in same skillet until browned, 5-7 minutes.
Transfer to plate with sausages.
Deglaze skillet with remaining 1/4 cup wine, scraping up an browned bits and cooking until nearly evaporated.
SIMMER UNTIL DONE (1 hour):
Add sausages, meatballs, and reduced wine to the Dutch oven.
Simmer sauce until rib meat is falling off the bones and an instant thermometer inserted into the thickest part of the sausages, meatballs registers 165°, about 1 hour more.
Remove rib bones if they have fallen off the meat! Remove bay leaf and any remains of the parmesan rind (if used).
Serve over the pasta of your choice.
No question about the fact that this is a well- constructed Sunday Sauce. This is a meaty sauce as a result of the addition of ribs that cook into little chunks. There is a bit of “heat” but not overpowering and expected for a Sunday sauce.
TIP: The meatballs have a bit of “heat” to them that you may want to tone down by elliminating the red pepper flakes for weenie diners.
TIP: A Parmisan rind adds tons of flavor but since it doesn’t melt, it should be removed before serving.
TIP: Remove the thin membrane found on the underside of ribs. It becomes tough when cooked.