If you come from an Italian family or if you grew up in the tri-state area, you have likely heard of this magical meal, called Sunday Sauce. Sunday sauce is also known as Sunday gravy, depending on where you live. My European friends call it, Ragu, which is confusing because Ragu is a brand of jarred sauce (huh?). Sunday sauce is not just a type of meal….it’s an event, a lifestyle if you will. For me, it’s an all day affair aimed at making a few nights during the week, easier. My mother in law (who makes a kick-ass sauce) makes it to feed the masses when we get together for Sunday dinner, also an Italian tradition. Because this meal is a labor of love, it doesn’t mix well with most Monday- Friday routines, hence, Sunday sauce.
You will need a huge Stock pot for this recipe, if you don’t, then you’re not making Sunday sauce! I either “gift” half or I freeze half for the nights that I need a comfort meal but don’t have the strength or time!
Cooking time- about 4 hours, can also be done in stages.
Recipe as follows
2lbs of pasta- whatever kind you prefer
2- 28oz cans plum tomatoes, 2 cans tomato sauce
1 yellow onion
1 head of garlic
1 fresh bunch of basil
1 fresh bunch of parsley
1 carrot
Oregano
Garlic powder
Onion powder
Chicken broth
Salt and pepper
For the meatballs
-2lbs of ground beef
-2lbs of pork
-2lbs of veal (Sometimes the grocery store has “meatloaf mix, so I will grab two of those instead.)
-2-3 pork chops
-1 egg
-Italian breadcrumbs or make your own with 4 slices of white toast
Parmigiana -reggiano ( I shred my own but you can purchase)
Some Sunday sauce music- think Italian or classical
Your favorite wine (cheers!)
Lot’s of love.
Okay, you’re ready. Close the kitchen, it’s time to make the magic happen!Preheat your oven to 350. Remove porch chops from the packaging and pat dry. Season with salt and pepper on both sides. Plop them in the oven for 30 minutes. Slice your garlic head in half across the middle. Place both halves onto a large piece of foil. Drizzle with olive oil then seal the foil around it, making it look like a Hershey kiss, keeping it lose so the garlic has breathing room. Toss this in the oven for the rack for 30 minutes with the pork chops.
Time for the meatballs.
Add pork, veal and beef to a large bowl. Add one egg, 1/4 cup of breadcrumbs, 2 tsp dried parsley, 2 tsp dried oregano. 1 tsp garlic powder, 1 tsp onion powder, 1/4 cup of parmigiana-reggiano cheese. Mix together gently. Meatballs don’t like a lot of handling.
Prepare your baking sheet with foil. Rolls the meatball mixture into 2 inch balls and place one inch apart on your baking sheet.
Bake the meatballs until they are golden brown or cooked mostly through. Be careful to leave them with a little cooking time, they will finish their cooking journey in the sauce.
Time for the sauce.
Slice and dice your onion, add to your stock pot. Drizzle a little olive oil in and cook on high until the onions soften. Remove your garlic from the oven. Squeeze out the garlic into the sauce pot then chop the garlic up small and add to the pot. Stir and cook through careful to not burn the garlic. Take your two 28 oz cans of peeled plum tomatoes and plop those in your food processor. Give them a quick zap, not liquifying them, but breaking them up a bit. Add those to your pot and add the other 2 28oz cans of tomatoes sauce.Fill half of one can of water and add that to the sauce. Add tsp salt (don’t forget to throw a pinch of salt over your left shoulder for good measure)and tsp pepper 3tablespoon of fresh parsley, 1 tablespoon of oregano. Add the meatballs and the pork chops, Add in 1/2 cup of chicken broth and a carrot. Bring to a boil then simmer for two hours.
Don’t forget to taste test your sauce for add ins if needed.
Voila! Serve your crew and dig in!
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