ITALIAN MEATBALLS AND SUNDAY SAUCE RECIPE
Flavorful and juicy Italian meatballs with garlic, parsley and Parmigiano Reggiano cheese braised in a simple Sunday sauce.
Provided by James
Categories Main Course
Time 3h30m
Number Of Ingredients 16
Steps:
- Dice 1 onion. In a large bowl hand crush the tomatoes. Alternatively, pulse the tomatoes in a blender for 2-3 seconds.
- Coat the bottom of a large heavy pot with a 1/2 cup of olive oil and saute the onions on medium-low heat until translucent (about 5 minutes). Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon.
- Add in all the hand crushed tomatoes, 1 tsp of kosher salt, 1/2 tsp black pepper and 1/2 tsp of sugar. Stir the sauce until incorporated and cook on a low simmer with the lid left slightly ajar. Stir the sauce every so often (very important!) to avoid sticking. The sauce should cook on low heat for at least 2.5 to 3 hours but longer will be better.
- Begin by grating 3/4 cup of parmigiano reggiano, mincing a half cup of fresh parsley, and creating garlic paste from 3 garlic cloves.
- Add the beef and ground pork to a large mixing bowl and season with 2 tsp kosher salt and a 1/2 tsp black pepper. In a small bowl beat 2 eggs and set aside.
- To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste. Pour the eggs in and mix everything together. If the mixture is too dry, add one more egg to the mix.
- With wet hands roll approximately 2" size meatballs. The meatballs can be baked on a sheet pan with wire rack at 375f for 25-30 minutes or until brown in the middle of oven.
- Place the browned meatballs in the sauce and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor of and braise in the sauce.
- When the meatballs are finished, serve with choice of pasta, grated cheese and Italian bread. Enjoy!
Nutrition Facts : Calories 824 kcal, Carbohydrate 97 g, Protein 46.3 g, Fat 27.5 g, SaturatedFat 6.2 g, Cholesterol 132 mg, Sodium 1255 mg, Fiber 14.6 g, Sugar 29.3 g, ServingSize 1 serving
SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPS
This is my most requested recipe. By the by, if your grocer doesn't stock pancetta (an Italian-style cured bacon), you can substitute a fatty prosciutto or ordinary bacon in a pinch, but it won't be as subtle a dish. I usually never use pancetta and it is still delicious...who has 20 days to cure homemade pancetta!?!? From Fresco Trattoria.
Provided by SmHerndon
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don't worry if the meat is not cooked through because the meat will cook through in the sauce.
- Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
- In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
- Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
- In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.
Nutrition Facts : Calories 1423.5, Fat 83.9, SaturatedFat 24, Cholesterol 269.6, Sodium 1543.5, Carbohydrate 82.2, Fiber 9.6, Sugar 16.7, Protein 71
SUNDAY SAUCE WITH MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
- Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
- Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
- Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
- *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
- Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.
- Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
- Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce
ITALIAN FEAST (SUNDAY SAUCE WITH MEATBALLS, SAUSAGES & PORK CHOPS RECIPE - (4.3/5)
Provided by DaraD
Number Of Ingredients 13
Steps:
- 1. In a large pot over medium heat, heat the oil and sate the sausages and pork chops until brown (about 10 minutes). Don't worry if the meat is not cooked through, because it will finish in the sauce. Remove the meat from the pan and set aside. Keep pan over medium heat. Deglaze the pan by adding 1 cup of the wine and scraping the bits. 2. In the same pot, add the garli, onions, pancetta & crushed pepper and cook until the onions and garlic are lightly browned, about 2 mins. Add the remaining 1 cup of red wine and cook until the mixture is reduced by half. Add the tomatoes and simmer for 1 hour over low heat. 3. Add the basil, sausages, pork chops, and meatballs to the tomato sauce and simmer for 1 more hour over low heat. 4. In a large pot of boiling, salted water, cook the pasta until al dente. Drain the pasta, toss with sauce and serve immediately.
ITALIAN SUNDAY SAUCE
Start this sauce on Sunday morning and fill your kitchen with amazing aromas that will have your family asking when dinner's going to be ready! It's full of rich, sweet tomato flavor, subtle herbs, and savory, tender meat that's cooked right in the sauce. Ladle it over your favorite pasta and serve with buttery garlic bread.
Provided by NicoleMcmom
Categories Tomato Pasta Sauce
Time 5h
Yield 12
Number Of Ingredients 16
Steps:
- Sprinkle neck bones on all sides with salt and pepper.
- Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
- Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
- Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
- Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
- Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
- Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 28.5 g, Cholesterol 144.6 mg, Fat 32.3 g, Fiber 5.5 g, Protein 42.8 g, SaturatedFat 10.8 g, Sodium 2035 mg
SUNDAY SAUCE WITH SAUSAGE AND BRACIOLE
Ask anybody's nonna: Making Sunday sauce is not an exact science. You can use other meats-like thick pork chops or short ribs-in place of or in addition to the ones listed here.
Provided by Bon Appétit Test Kitchen
Categories Beef Pasta Tomato Dinner Pork Rib Sausage Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Spread out breadcrumbs on a baking sheet and let sit uncovered at room temperature until dried out, about 12 hours.
- Combine breadcrumbs, Pecorino, parsley, red pepper flakes, paprika, 1 chopped garlic clove, and 2 tablespoons oil in a medium bowl.
- Trim beef slices into 6x2" pieces; season with salt and pepper. Sprinkle each slice with about 2 tablespoons breadcrumb mixture, roll up, and secure with a toothpick or twine; set braciole aside. Set remaining breadcrumb mixture aside.
- Heat remaining 2 tablespoons oil in a large heavy pot over medium-high heat and cook sausage, turning occasionally, until browned on all sides, 5-8 minutes. Transfer to a large rimmed baking sheet.
- Season ribs with salt and pepper; cook in same pot until browned on all sides, 8-10 minutes. Transfer to baking sheet with sausage. Cook reserved braciole in pot, turning occasionally, until browned, 5-8 minutes; transfer to same baking sheet.
- Reduce heat to medium-low and cook onion, anchovy, and remaining garlic in pot, stirring occasionally, until onion is translucent, 8-10 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 5-8 minutes.
- Add crushed and whole tomatoes, crushing whole tomatoes with your hands; season with salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce has thickened, 1-1 1/2 hours.
- Add sausage, ribs, braciole, and any accumulated juices on baking sheet to sauce. Cook, partially covered, stirring occasionally and skimming surface as needed, until meat is very tender (rib meat should be falling off the bone), 2 1/2-3 hours longer. Season sauce with salt and pepper.
- Just before serving, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
- Toss pasta in a large bowl with a little of the sauce and top with reserved breadcrumb mixture. Remove bones from ribs and remove toothpicks from braciole. Serve braciole, ribs, sausage, and remaining sauce with pasta alongside.
- DO AHEAD: Breadcrumbs can be dried out 5 days ahead; store airtight at room temperature. Sauce can be cooked 2 days ahead; cover and chill. Gently reheat sauce, covered, before cooking pasta.
SUNDAY SAUCE
In many Italian American households, Sunday means there's red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also make in a slow cooker) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, pastas, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
- Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You'll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There's no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.
SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE
No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.
Provided by Dawn Perry
Categories Freezer Food Pasta Beef Tomato Parmesan Meatball Sausage Breadcrumbs Ground Beef Oregano Dinner Potluck
Yield 6-8 servings
Number Of Ingredients 35
Steps:
- Make the sauce:
- Purée onions and garlic in a food processor until very finely chopped.
- Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
- Make the breadcrumb mixture:
- Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
- Prepare the braciole:
- Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
- Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
- Prepare the meatballs and sausage:
- Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
- Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
- After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
- To serve:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
- Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
- Do Ahead
- Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.
ITALIAN MEATBALLS AND SAUSAGES
Here's a wonderful appetizer for the big game or any family function. Very easy to prepare and also very tasty. I've doubled and even tripled the recipe for large to huge groups. No matter how much I make, I always come home with an empty slow cooker. -Jan Kasinger, Graham, Washington
Provided by Taste of Home
Categories Appetizers
Time 4h10m
Yield 8 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until heated through, 4-6 hours, stirring every hour.
Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 663mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS
Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.
Provided by Bri22
Categories Sauces
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
- Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
- Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
- Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
- I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.
More about "italian feast sunday sauce with meatballs sausages pork chops recipe 435"
SUNDAY SAUCE WITH MEATBALLS, SAUSAGES AND PORK CHOPS
From today.com
4/5 (634)Total Time 2 hrs 15 minsCategory Brunch,EntréesVideo Duration 5 min
- 1. In a bowl, soak the bread in the milk. In a medium bowl, mix the ground beef, bread and milk, onions, parsley, eggs, cheese and garlic. Add salt and pepper. If the mixture is dry, add ½ cup of cold water and mix well. Form the mixture into about 12 meatballs.
- 2. Place the meatballs and the olive oil in a sauté pan and fry over medium to high heat until brown, 10 to 15 minutes, turning them regularly. Dry the meatballs on paper towels.
20 HOMEMADE SAUCES FOR MEATBALLS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
THE BEST AUTHENTIC ITALIAN MEATBALLS (WITH SAUCE RECIPE!)
From sprinklesomesugar.com
SUNDAY SAUCE WITH SAUSAGE AND BRACIOLE RECIPE | BON APPéTIT
From bonappetit.com
PASTA SAUCE, MEATBALLS, SAUSAGE AND BRACIOLE RECIPE
From spaghettisauceandmeatballs.com
TRADITIONAL ITALIAN SUNDAY SAUCE RECIPE
From whatscookinitalianstylecuisine.com
ITALIAN SAUSAGE MEATBALLS - BEST OF BOTH WORLDS - SIP AND FEAST
From sipandfeast.com
SUNDAY SAUCE / SALSA DOMENICA - CIAO ITALIA
From ciaoitalia.com
ITALIAN SUNDAY GRAVY RECIPE - GONNA WANT SECONDS
From gonnawantseconds.com
SUNDAY GRAVY - BEST SAUCE FOR MEATBALLS - SUNDAY SUPPER …
From sundaysuppermovement.com
THE ONLY AUTHENTIC ITALIAN SUNDAY SAUCE RECIPE EVER NEED - THE …
From thebrooklynmom.com
HOW TO MAKE SUNDAY SAUCE WITH MEATBALLS LIKE A PRO
From stacyling.com
ITALIAN SUNDAY SAUCE (SUNDAY GRAVY) - OUR SALTY KITCHEN
From oursaltykitchen.com
SUNDAY SAUCE WITH HOMEMADE MEATBALLS, SAUSAGE AND PORK
From youtube.com
THE SCOTTO FAMILY RECIPE FOR SUNDAY SAUCE - EXTRA
From extratv.com
ITALIAN MEAT SAUCE WITH COUNTRY RIBS - COOKING WITH MAMMA C
From cookingwithmammac.com
SUNDAY SAUCE WITH MEATBALLS AND SAUSAGE - MY SEQUINED LIFE
From mysequinedlife.com
TONY DANZA'S SUNDAY SAUCE WITH MEATBALLS AND RIBS RECIPE
From today.com
MICHELE RIGGI'S SUNDAY GRAVY WITH MEATBALLS, SAUSAGE AND PORK …
From cookingchanneltv.com
TRADITIONAL PASTA SAUCE WITH SAUSAGE, MEATBALLS AND PORK
From duckinapot.com
ITALIAN PORK SAUSAGE MEATBALLS RECIPE AND VIDEO - EAT SIMPLE FOOD
From eatsimplefood.com
SUNDAY GRAVY - A FAMILY FEAST®
From afamilyfeast.com
“SUNDAY SAUCE” – RAGU NAPOLITANO WITH ITALIAN SAUSAGE AND PASTA
From isernio.com
HEARTY MEATBALL AND ITALIAN SAUSAGE SAUCE RECIPE FOR A CROWD
From thespruceeats.com
RECIPE: LIDIA'S ITALIAN-AMERICAN SUNDAY SAUCE WITH BRACIOLE, ITALIAN ...
From recipelink.com
SUNDAY GRAVY (NANA'S MEAT SAUCE) - PLATINGS + PAIRINGS
From platingsandpairings.com
SUNDAY SAUCE MEATBALLS - DELALLO
From delallo.com
HOW TO MAKE AMAZING SUNDAY SAUCE (GRAVY) WITH ITALIAN SAUSAGES …
From youtube.com
ITALIAN SAUSAGE SUNDAY SAUCE RECIPE - ERREN'S KITCHEN
From errenskitchen.com
SUNDAY SAUCE RECIPE | FOOD & WINE
From foodandwine.com
SUNDAY SAUCE WITH SAUSAGE, MEATBALLS & PORK CHOPS - KTA SUPER …
From ktasuperstores.com
ULTIMATE ITALIAN SUNDAY SAUCE PASTA WITH SHORT RIBS AND TURKEY …
From cookinglight.com
ULTIMATE SUNDAY GRAVY WITH SHORT RIBS, MEATBALLS, AND SAUSAGE BY ...
From thefeedfeed.com
HOW TO MAKE ITALIAN SUNDAY SAUCE | ALLRECIPES
From allrecipes.com
ITALIAN RED SAUCE WITH SAUSAGE, MEATBALLS AND BRACIOLE - MASTERS …
From masters-foodie.com
SUNDAY SAUCE (GRAVY) WITH MEATBALLS, SAUSAGES AND PORK CHOPS
From faxo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love