Sunday Sauce

In a medium bowl, whisk egg and milk until combined. Add bread, Parmesan, parsley, pepper, garlic powder, onion powder, and salt and toss to combine. Using your hands or a spatula, fold beef into panade.

Scoop 2 heaping tablespoons beef mixture and roll into balls (you should get 9 total). Arrange on a parchment-lined sheet tray, cover with plastic, and refrigerate until ready to use.

In a large pot over medium-high heat, heat oil. Season ribs with 1 teaspoon salt and cook, turning halfway through, until golden brown, 3 to 4 minutes per side. Transfer to a plate.

In same pot over medium-high heat, cook sausage, turning occasionally and breaking up into large pieces with a wooden spoon, until browned, 1 to 2 minutes per side. Transfer to plate with ribs.

In same pot over medium-high heat, cook onion and garlic, stirring often, until translucent and softened, about 8 minutes; season with salt and pepper. Add crushed tomatoes and tomato puree. Fill each can with water to clean out any residual tomatoes and pour into pot. Return ribs and sausage to pot, add basil, and bring to a simmer. Partially cover pot and cook over medium-low heat for 2 hours.

Nestle meatballs into sauce and continue to cook over medium heat, uncovered, until no longer pink (it’s okay if little bits begin to fall into sauce), about 30 minutes; season with salt, if needed.