There’s something magical about the aroma of a simmering pot of sauce that transforms a house into a home. Sunday dinner is more than a meal—it’s a tradition, an act of love, and a reminder of simpler times. When you let meatballs, sausage, and sauce simmer all day, it takes everything to the next level. Here’s how to create a classic, comforting Sunday dinner that will have your home smelling irresistible.
Pro Tip:
For a thicker sauce, leave the lid off during the last hour of simmering. Longer simmering time enhances the flavor and texture.
Storage:
• Sauce and Meatballs: Store in an airtight container in the refrigerator for up to 4–5 days.
• Pasta: Fresh pasta can be stored in the refrigerator for 1–2 days or cooked and stored for up to 3 days.
Reheating:
• Stovetop: Warm the sauce and meatballs over medium-low heat, stirring occasionally, until heated through. Add a splash of water if the sauce has thickened too much.
• Microwave: Heat in a microwave-safe dish in 1-minute intervals, stirring in between, until warmed through.
• Pasta: Toss cooked pasta with a little olive oil or butter and reheat on the stovetop or microwave.
Freezing:
• Sauce and Meatballs: Allow to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Sausage: Follow the same method as meatballs and sauce for freezing.
• Pasta: Freeze fresh, uncooked pasta by laying it flat on a baking sheet, then transferring it to a freezer bag once frozen. Cook from frozen for 3–4 minutes.
The Ultimate Sunday Dinner: Sauce with Meatballs, Sausage, and Homemade Pasta
Ingredients
The Sauce: A Rich, Flavorful Base
- 3 (28 oz) cans crushed tomatoes
- 2 cups water (for rinsing tomato cans)
- 1 tbsp olive oil
- 3–4 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 tsp garlic powder (adjust to taste)
- 1 tsp onion powder (adjust to taste)
- 1 tsp dried basil
- Salt and pepper, to taste
Meatballs: Tender and Juicy (ingredients per pound)
- 1 lb beef or meatloaf mix (beef, pork, veal)
- 1 egg
- 2 cloves garlic, minced
- 8–10 basil leaves, finely chopped
- 1/4 cup breadcrumbs
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper, to taste
Italian Sausage: Savory and Flavorful
- 1 lb Italian sausage links
Homemade Pasta: Fresh and Simple
- 3 cups all-purpose flour
- 5 large eggs
- Pinch of salt
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
- Stir in the tomato paste and cook for 2–3 minutes to caramelize.
- Deglaze the pot with red wine, scraping up any browned bits.
- Add crushed tomatoes, rinsing each can with water and adding that to the pot.
- Season with garlic powder, onion powder, basil, salt, and pepper.
- Bring to a boil, then reduce heat to low. Simmer with the lid partially on, stirring occasionally.
- In a large bowl, combine all ingredients. Avoid overmixing for tender meatballs.
- Form into 8–9 evenly sized meatballs per pound.
- Heat olive oil in a large pan over medium-high heat. Sear meatballs for 3–4 minutes on each side until golden.
- Transfer meatballs to the simmering sauce. Simmer for at least 30 minutes, but ideally for several hours for the best flavor and tenderness.
- Sear sausages in the same pan as the meatballs until golden on both sides, about 3–4 minutes per side.
- Transfer to the sauce and simmer for 30–45 minutes, or until they reach an internal temperature of 165°F.
- For extra-tender sausage, simmer for several hours, stirring occasionally.
- On a clean surface or in a bowl, mound the flour and create a well in the center.
- Crack the eggs into the well, add the salt and olive oil, and whisk gently, gradually incorporating the flour.
- Knead the dough for 5–7 minutes until smooth and elastic. If too sticky, add more flour; if too dry, add water.
- Wrap dough in plastic wrap and let rest for 30 minutes.
- Divide dough into four portions. Roll each portion thin using a rolling pin or pasta machine.
- Cut into desired shapes and cook in boiling salted water for 2–3 minutes until al dente. Drain and toss with sauce.
