Description
This hearty and flavorful Sunday Sauce recipe features tender beef short ribs, Italian sausage, and meatballs simmered in a rich tomato-based sauce infused with aromatic herbs and spices. Slow-cooked to perfection, this classic Italian-American dish is perfect for a comforting family meal that serves 8.
Ingredients
Meat and Seasoning
- 2 Tablespoons olive oil
- 2 Pounds beef short ribs
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 1 Pound Italian sausage links
- 1 Pound Italian meatballs (10 to 18 depending on size)
Vegetables and Aromatics
- 1 onion (small, finely chopped)
- 2 Cloves garlic (minced)
Flavorings and Herbs
- 2 Tablespoons tomato paste
- 2 Teaspoons Italian seasoning
- 1 Teaspoon dried basil
- ½ Teaspoon black pepper
- ½ Teaspoon dried oregano
- ¼ Teaspoon crushed red pepper flakes
- 1 bay leaf
- ¼ Cup fresh basil (chopped)
Liquids and Tomatoes
- 2 Cans crushed tomatoes (28-Ounce cans)
- 1 Cup beef broth
Instructions
- Season: Season the short ribs evenly with salt and black pepper, then set aside to let the flavors penetrate the meat.
- Sear: Heat the olive oil in a large pot over medium-high heat. Add the short ribs and sear them on all sides until they develop a deep brown crust. Remove the ribs and set aside.
- Cook Onion: In the same pot, add the finely chopped onion and cook until soft and translucent, stirring occasionally to prevent burning.
- Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste, cooking until fragrant and the tomato paste darkens slightly, about 1-2 minutes.
- Stir in Herbs: Add Italian seasoning, dried basil, dried oregano, crushed red pepper flakes, and black pepper to the pot. Stir to combine all the spices evenly.
- Pour Liquids: Pour in the crushed tomatoes and beef broth, stirring well to integrate everything into a smooth sauce.
- Return Meats: Add the seared short ribs, Italian sausage links, and meatballs back into the pot. Toss in the bay leaf for added aroma.
- Simmer: Bring the sauce to a gentle simmer, then lower the heat to low, cover the pot loosely to allow steam to escape.
- Cook Long and Slow: Let the sauce simmer for about 3 hours, stirring occasionally. This slow simmering tenderizes the meats and thickens the sauce into a rich, hearty consistency.
- Finish: Remove and discard the bay leaf. Stir in fresh chopped basil right before serving to brighten the flavors.
Notes
- For best results, use quality Italian sausage and freshly made meatballs if possible.
- If the sauce thickens too much during cooking, add a splash of beef broth or water to adjust consistency.
- This sauce freezes well, making it perfect for batch cooking and meal prep.
- Serve over your favorite pasta or polenta for a comforting meal.
- Allow the sauce to rest for a few minutes after cooking to let the flavors meld even more.
