Description
A rich and hearty Italian American Sunday sauce simmered low and slow with tender meatballs and savory Italian sausage in a deeply flavored tomato base. Perfect for serving over pasta or for family style gatherings.
Ingredients
Scale
- 2 cans (28 ounces each) crushed tomatoes
- 2 tablespoons tomato paste
- 1 pound ground beef
- 1 pound Italian sausage
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/2 cup grated parmesan cheese
- 4 garlic cloves, minced
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt, or to taste
- 1 teaspoon black pepper
Instructions
- Heat olive oil in a large Dutch oven over medium heat.
- In a mixing bowl, combine ground beef, eggs, breadcrumbs, grated parmesan cheese, half of the minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently and form into meatballs.
- Brown the meatballs in batches until lightly browned on all sides. Remove and set aside.
- Brown the Italian sausage in the same pot, then remove and set aside.
- Add chopped onion and remaining garlic to the pot and sauté until softened.
- Stir in tomato paste and cook for 1 minute to deepen flavor.
- Add crushed tomatoes, dried oregano, remaining salt, and black pepper. Stir well.
- Return meatballs and sausage to the pot. Bring to a gentle simmer.
- Cover partially and cook for 1 1/2 to 2 hours, stirring occasionally.
- Stir in fresh basil before serving. Taste and adjust seasoning if needed.
Notes
- Simmer low and slow for the best depth of flavor.
- Do not overcrowd the pot when browning meatballs.
- This sauce tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 135mg