Italian Sausage and Meatballs in Tomato Sauce (Sunday Sauce)

Introduction

Italian Sausage and Meatballs in Tomato Sauce—often called Sunday Sauce or Sugo della Domenica—is a rich, slow-simmered classic from Italian and Italian-American kitchens. Juicy meatballs and flavorful sausage cook gently in a deep tomato sauce, creating bold, comforting flavors perfect for serving with pasta, crusty bread, or even on its own as a hearty bowl.

Ingredients

For the Meatballs

• 1 lb (450 g) ground beef (or beef & pork mix)
• ½ cup breadcrumbs
• ⅓ cup grated Parmesan cheese
• 1 egg
• 2 garlic cloves, minced
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste
• Olive oil, for frying

For the Sauce

• 3 tablespoons olive oil
• 1 lb Italian sausage (sweet or hot), left whole or cut in half
• 1 small onion, finely chopped
• 3–4 garlic cloves, minced
• 2 cans (28 oz / 800 g each) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and black pepper, to taste
• Optional: pinch of sugar or red pepper flakes

Instructions

1. Prepare the Meatballs
   In a large bowl, mix ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Gently form medium-sized meatballs.
2. Brown the Meatballs
   Heat olive oil in a large pot over medium heat. Brown meatballs on all sides (do not cook through). Remove and set aside.
3. Brown the Sausage
   In the same pot, brown the sausages until nicely colored. Remove and set aside with the meatballs.
4. Start the Sauce
   Add onion to the pot and sauté until soft, about 5 minutes. Stir in garlic and cook for 30 seconds. Add tomato paste and cook 1 minute.
5. Simmer
   Pour in crushed tomatoes, oregano, basil, salt, pepper, and optional sugar or chili flakes. Stir well.
6. Add Meats
   Return meatballs and sausages to the sauce. Reduce heat to low, partially cover, and simmer for 1½–2 hours, stirring occasionally, until thick and rich.
7. Serve
   Serve hot over pasta, with bread, or as a comforting bowl just like shown.

Tips for Best Results

• Brown the meat for deeper flavor—even if it finishes cooking in the sauce.
• Low and slow simmering makes the sauce rich and silky.
• Add a splash of pasta water if serving with pasta for extra richness.

FAQs

Can I use only meatballs or only sausage?
Yes, this sauce works beautifully with either—or both.

What pasta goes best with this?
Rigatoni, ziti, spaghetti, or penne are perfect choices.

Is this spicy?
Only if you use hot sausage or add red pepper flakes.