Ultimate Italian Sunday Sauce
Experience the heart of Italian cuisine with this rich and hearty Sunday sauce that simmers all afternoon, filling your kitchen with irresistible aromas. This recipe, inspired by The Soprano Family Cookbook, blends tender meats with a savory tomato base, creating a sauce that's perfect for pasta or indulging in with crusty Italian bread. Gather your ingredients and prepare for a warm, comforting meal that brings family and friends together, perfect for special occasions or weekend gatherings.
8
Servings
400
Calories
19
Ingredients
Ingredients
olive oil
4 tablespoons (divided)
pork neck bones or pork spareribs
1 lb (patted dry)
veal stew meat or veal shoulder chops
1 lb (patted dry)
Italian sausage
1 lb (casings removed if desired)
garlic cloves
4 (smashed)
tomato paste
1/4 cup (none)
peeled Italian tomatoes
3 (28 ounce) cans (pureed or chopped)
water
2 cups (none)
fresh basil leaves
6 leaves (torn)
ground beef (or combination of beef or pork)
1 lb (none)
plain breadcrumbs
1/2 cup (none)
large eggs
2 (beaten)
finely minced garlic
1 teaspoon (none)
freshly grated Romano or Parmesan cheese
1/2 cup (for meatballs)
finely chopped fresh flat-leaf parsley
2 tablespoons (none)
salt
1 teaspoon (to taste)
pepper
to taste (none)
pasta shells or rigatoni pasta
1 lb (cooked and hot)
freshly grated Romano cheese or Parmesan cheese
to taste (for serving)
Instructions
1
In a large heavy pot, heat the olive oil over medium heat until shimmering.
2
Pat pork neck bones or spareribs dry with paper towels and add them to the pot. Sear the meat until browned on all sides, about 15 minutes. Remove and transfer to a plate.
3
In the same pot, brown the veal stew meat for about 10 minutes, then add it to the plate with the pork.
4
Next, add the Italian sausages to the pot and brown them, turning occasionally. Once browned, remove and set aside with the other meats.
5
Drain most of the fat from the pot, leaving a bit for flavor. Add the garlic and sauté until golden, about 2 minutes; remove and discard.
6
Stir in the tomato paste and cook for an additional minute, then carefully add pureed or chopped Italian tomatoes (with their juice) into the pot, followed by 2 cups of water.
7
Season with salt and pepper to taste. Return all the browned meats along with the torn basil leaves back into the sauce. Bring to a gentle simmer.
8
Partially cover the pot and let the sauce cook on low heat, stirring occasionally for a total of 2 hours. If the sauce becomes too thick, adjust with more water.
9
While the sauce simmers, prepare the meatballs. In a large bowl, combine ground beef, breadcrumbs, eggs, minced garlic, cheese, parsley, salt, and pepper. Mix well until all ingredients are evenly blended.
10
Rinse your hands with cool water and form the mixture into 2-inch meatballs.
11
In a separate heavy skillet, heat the remaining olive oil. Brown the meatballs on all sides, about 5-7 minutes. Once browned, transfer to a plate.
12
After 2 hours of simmering, add the meatballs to the sauce. Cook for another 30 minutes, allowing the flavors to meld and the meats to become tender.
13
Before serving, carefully remove the meats from the sauce and set aside. Toss the hot pasta shells or rigatoni directly in the sauce to coat evenly.
14
Sprinkle generously with freshly grated Romano or Parmesan cheese. Serve the sauces pasta hot, while presenting the meats as a second course or reserving them for a future meal.
Nutrition Information
22.5g
Fat
27.5g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Ultimate Italian Sunday Sauce?
It is a rich, hearty tomato-based sauce featuring tender meats like pork, veal, and Italian sausage, inspired by recipes from The Soprano Family Cookbook.
How long does it take to cook the sauce?
The sauce requires a primary simmer of 2 hours, followed by an additional 30 minutes once the meatballs are added, totaling 2.5 hours of simmering time.
What types of meat are used in this recipe?
The recipe uses pork neck bones or spareribs, veal stew meat or shoulder chops, Italian sausage, and ground beef (or a beef/pork mix) for the meatballs.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What kind of tomatoes should I use?
The recipe calls for three 28-ounce cans of peeled Italian tomatoes, which should be pureed or chopped.
Do I leave the garlic in the sauce?
No, the smashed garlic cloves are sautéed in olive oil until golden and then removed and discarded before adding the tomato paste.
How are the meatballs prepared?
Combine ground beef, breadcrumbs, eggs, minced garlic, cheese, parsley, salt, and pepper; form into 2-inch balls and brown in a skillet before adding to the sauce.
What type of pasta goes best with this sauce?
Pasta shells or rigatoni are recommended as they hold the hearty sauce well.
Is the sauce pot covered or uncovered during cooking?
The pot should be partially covered while the sauce simmers on low heat.
What should I do if the sauce becomes too thick?
If the sauce gets too thick while simmering, you can adjust the consistency by adding more water.
Which cheeses are recommended for this dish?
Freshly grated Romano or Parmesan cheese should be used both in the meatballs and for serving over the pasta.
How do you serve the meats and the pasta?
Toss the pasta directly in the sauce to coat, and serve the meats separately as a second course or reserve them for another meal.
What is the fat content per serving?
The recipe contains approximately 22.5 grams of fat per serving.
How much tomato paste is used?
The recipe requires 1/4 cup of tomato paste.
Can I use pork spareribs instead of neck bones?
Yes, you can use either 1 lb of pork neck bones or 1 lb of pork spareribs.
What herbs are added directly to the sauce?
Six fresh basil leaves, torn into pieces, are added to the sauce along with the meats.
How long do you sear the pork?
The pork should be seared until browned on all sides, which takes about 15 minutes.
How much protein is in one serving?
There are approximately 22.5 grams of protein per serving.
What is the carbohydrate count per serving?
There are approximately 27.5 grams of carbohydrates per serving.
Do I need to remove the sausage casings?
The recipe states you can remove the casings from the Italian sausage if desired, or leave them on.
How large should the meatballs be?
The meat mixture should be formed into 2-inch meatballs.
When should the pasta be prepared?
The pasta should be cooked and hot just before the sauce finishes so it can be tossed directly in the sauce.
What preparation is needed for the veal?
The veal stew meat or shoulder chops should be patted dry with paper towels and browned for about 10 minutes.
How many eggs are used in the meatballs?
The meatball mixture requires 2 large, beaten eggs.
What type of bread is suggested as an accompaniment?
Crusty Italian bread is suggested for indulging in with the sauce.
How much water is added to the sauce base?
Two cups of water are added initially, with more available to adjust thickness later.
What oil is used for browning the meats?
The recipe uses olive oil, divided between the main sauce pot and the meatball skillet.
How much parsley is needed for the meatballs?
Two tablespoons of finely chopped fresh flat-leaf parsley are used in the meatball mixture.
Is this a good recipe for gatherings?
Yes, it is described as a warm, comforting meal perfect for family, friends, and special weekend gatherings.