Sunday Sauce Recipe

Heat a large pot over medium-high heat. Add the olive oil. When the oil is hot, add the pork bones and sear until brown on all sides. If using ribs, then season them first with salt and pepper. Remove the bones from the pot and set aside on a plate or sheet pan.

Reduce the heat to medium-low and add the diced onions, Italian seasoning, 1 tsp. kosher salt, and fresh ground pepper. Cook, stirring often, until the onions are softened and slightly golden in color.

Add the red chili flakes and sliced garlic and let cook until the garlic is very soft and breaking up, about 2 minutes. Add the tomato paste and cook, stirring frequently, until the paste begins to brown slightly.

Add the pureed tomatoes. Put 1 and 1/2 cups of water into the tomato cans and swirl them around to rinse off the residual tomato that is in the cans. Add the tomato water to the pot along with the sugar, 8 torn basil leaves and the red wine. Season with a large pinch of Kosher salt and fresh ground pepper. Add the Parmesan rind now if using.

Give the pot a good stir, then add back the pork bones. Bring to a simmer, turn the heat down to low. Cover with the lid, leaving a small space for steam to escape. Cook, stirring occasionally, for 2 to 2 1/2 hours.

While the sauce is cooking, heat 1 Tbsp of olive oil in a medium skillet over medium heat. Add the onions and cook for 4 – 5 minutes, stirring often. Once the onions are softened but not browning, add the minced garlic and continue to cook for 1 minute, remove from the heat and set aside to cool.

In a medium bowl, combine the breadcrumbs, Parmesan cheese, oregano, Kosher salt, fresh ground pepper and chopped parsley and set aside.

In a small bowl, whisk the egg and milk. Add the egg-milk mixture to the dry ingredients and mix to form a smooth paste. Add in the cooled onions and garlic and stir to combine.

Place the meat into a large bowl and add the breadcrumb mixture to the meat. Using your hands like a pitchfork or claw, gently mix together until just combined. Be careful not to overmix the meat, or the meatballs will be tough.

Roll the meat into meatballs about 1 inch in diameter, just slightly smaller than a golf ball. Make sure they are compressed well so they don’t fall apart while cooking, and place on a baking sheet.

Add the remaining 2 Tbsp of olive oil to a large skillet and heat over medium heat. Fry the meatballs in batches, turning the meatballs so they are nicely browned on all sides. The meatballs should be 75% cooked, but will still be raw in the very middle. Add the meatballs to the sauce and stir gently to incorporate.

Add the sausage links to the skillet and brown on all sides; they should be 75% cooked. Cut into 1-inch pieces and add them to sauce and gently stir to incorporate.

Continue to cook the sauce for another hour. Once your sauce is done and thickened slightly, taste the sauce for seasoning and add more Kosher salt if needed. Add the remaining torn basil and stir gently.

Remove and discard the pork bones and Parmesan rind if used.

Serve the sauce and meat over your favorite pasta with grated Parmesan cheese and a loaf of crusty bread for dipping!