On Sunday’s at the Knapp house we typically reserve this day for potluck whenever possible. This allows our family to join with our friends for a good family style meal that is hard to come by during the week. During the Winter and late Autumn months we look for hearty dishes, that warm our bodies and feed our souls. One of the meals that meet this criteria is our Sunday Sauce-it’s a hearty meat sauce guranteed to take the chill away and warm the spirit.
If you don’t have a good sauce recipe in your recipe file. You don’t have to look any further. Take this recipe and call it your very own.
Recipe adapted from Colavito
3-4 slices firm textured white bread
8 ounces ground beef
8 ounces ground pork
1/2 medium onion, chopped fine
2 garlic cloves, chopped fine
2 eggs
2 ounces (about 2/3 cup) grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions:
1. Place 3 slices of bread in a bowl and pour enough warm water over them to moisten completely. Let stand until softened. Crumble beef and pork into a large mixing bowl, add onion and garlic. Beat eggs, cheese, parsley, salt and pepper in a small bowl and add to the meats. Break up bread and add to the meats. Working with your hands, knead the mixture lightly until evenly blended. The mixture should be creamy and soft. If not, soak and add remaining slice of bread. Chill mixture until firm, about 1/2 hour.
2. While meatballs are chilling, start tomato sauce: In a havy, large (about 8-quarts) pot; heat olive oil over medium heat. Working in batches without overcrowding the pot, brown spare ribs, sausages and pork butt well on all sides, removing as they brown. (Add small amounts of oil if necessary during browning.) When all the meat is browned, add the onion, shallots and garlic to the pot. Cook, stirring, until the shallots and onion are lightly browned, about 4 minutes. Place tomatoes in a bowl and break up into small pieces with a whisk or your hands. Add tomatoes, half the fresh basil, salt, dried basil, dried oregano, red pepper and black pepper to taste. Return meat to pot. Bring to boil, lower the heat and simmer until sauce is thickened and ribs are tender, about 2 hours.
3. While the sauce is simmering, preheat the broiler. Using about 1/3 cup of the meat mixture for each, roll 8 meatballs with your hands, placing them on a broiler pan as you go. Broil until well browned on top, about 4 minutes. Turn them and brown the second side. Add the meatballs to the sauce gently so you don’t break up the meatballs.
4. To serve: cook rigatoni in a large pot of boiling salted water according to the package directions. Meanwhile, stir remaining basil into the sauce. Drain pasta and return it to the pot. Add enough of the sauce to lightly coat the pasta and transfer it to a large platter. To serve family style, arrange the meats around the edge of the platter and top the pasta with more sauce. Serve remaning sauce and grated cheese separately.
Enjoy!
Tomatoes on the Vine 
That plate looks heavenly. Love the name, too.
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OK, Velva…you 've got my number. I am making this – and will link to you. you must read and then invite me over and we will have a cook off. I LOVE this recipe. I have been honing my skills for That Jew Can COOK – watch his video on his Sunday Gravy. I think I will do this three ways – you and he and me… I will keep you informed. YUMMERS!!!!!
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I would gladly eat this Sunday sauce any day of the week. I love how hearty it is with all of the different meats. Thanks for sharing Velva!
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This looks absolutely delicious!
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This sounds and looks incredible! I found a good basic recipe but this one takes it to another level!
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I can only imagine how fabulous this Sunday sauce is! Over the top, cher! Kudos!
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The sauce sounds amazing with sausage!
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This sounds like a good hearty sauce – perfect!
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Marvelous, Velva! I can smell it from here. There are so many layers of flavor here. Sunday sauce…love the name too!
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Velva, this looks like perfect Sunday Gravy!
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oh man this looks so good, great rich sauce
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That sauce looks so comforting I have never used that much meat in a tomato sauce before and I can imagine it makes it taste very rich and deep I would love to try it!
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the meats! the herbs! the cheese! this is a fabulous and exciting creation, velva–i'd look forward to sundays every week if this were on my table. 🙂
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Mmmm I could totally dive into a big plate of this. Delicious!My new blog went up today and I am so excited. Stop by and check out my brand new and improved site daaaahling. I want to know what you think. I'm also doing a fab give away.*kisses* HH
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Velva, your gravy looks great! I'd welcome another gravy cookoff competing against you or Valerie! I think my secret ingredient makes the difference (ok, you beat it out of me, its fennel seed):)
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I love the name: Sunday Sauce. Your kids are going to have all these wonderful childhood memories when they look back!
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Seems like I can smell it now…yum! Makes me wish it was Sunday 🙂
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One of my favorite dinners, and gosh does it ever look good. Your photo is so delicious looking!!
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