Sunday sauce is an essential Italian staple. It's cooked long and slow, resulting in a robust flavor and thick texture. I serve it over bucatini pasta with homemade meatballs. NOTE: This recipe requires a minimum of 5 hours including prep time and up to 10. I have not specified Prep and Cook times below as it's highly variable.
Heat a dutch oven over medium; add the butter and cook until it foams. Add the onions and a pinch of salt, reduce heat to medium and cook, uncovered, stirring occasionally until the onions are brown and caramelized, about 45 minutes.
Increase heat to medium-high; move the onions in the center of the pot aside, add the garlic and cook until soft and fragrant, 2-4 minutes.
Add the red wine and deglaze, stirring up the browned bits from the bottom of the pot. Cook until the wine stops bubbling, 5 minutes.
Add the hand-crushed tomatoes, tomato paste, salt, pepper, dried herbs, red pepper and cinnamon stick. Mix well to incorporate. If you are using a heat diffuser, place it under the pot now. Keeping the heat at medium-high, bring the sauce to a boil, then reduce to the lowest heat setting and simmer at least four hours (up to 8) until the sauce is deep burgundy and the tomatoes are falling apart. The sauce will have a muddy consistency. Stir frequently, at least every 30 minutes, and gently crush the tomatoes with a wooden spoon as you stir.
If you are not preparing the meatballs, add the fresh herbs, stir, and cook 10 minutes more.
For the Meatballs
In a large bowl, combine the beef, pork, eggs, garlic cloves, basil, parsley, salt, and pepper. Mix thoroughly with your hands until all ingredients are very well incorporated and the meat no longer looks marbled.
Fold in the breadcrumbs a quarter cup at a time. You may need slightly more or less depending on the wetness of the mixture and your preferred consistency. I add enough breadcrumbs so that the mixture is moist, but not wet, and holds a ball-shape well.
Heat a large skillet over medium heat. Add two tbsp olive oil and heat until shimmering.
Pinch off a heaping tablespoon and roll into a ball with your hands; then roll the meatball in the flour and gently shake off any extra flour. This recipe makes about 3 dozen meatballs.
Brown the meatballs in the hot oil, 8-10 at a time. Shake the pan to ensure they retain their shape and that all sides are evenly browned. Add the browned batch of meatballs to the sauce and repeat until all meatballs are browned, adding more oil, a tablespoon at a time, as needed.
Simmer the meatballs in the sauce until cooked through, about 40 minutes.
Once the meatballs are cooked through, add the fresh herbs to the sauce and heat 5 minutes more.
While the meatballs are simmering, bring 8 cups of water to a boil in a large stock pot. Once boiling, add at least 2 tbsp kosher salt. Cook the pasta to package instructions.
Drain the pasta, return to the pot, and add 1-2 cups of sauce. The noodles will be thinly coated. Serve with additional sauce, meatballs, fresh ricotta, grated parmesan cheese, and thinly sliced basil.
The calorie count for Sunday Sauce with pasta, ricotta, and parmesan is 411 calories.The calorie count for Homemade Meatballs is 359 calories.
Sunday Sauce with Homemade Meatballs https://oursaltykitchen.com/sunday-sauce-with-homemade-meatballs/