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If it’s Sunday, it’s time for Sunday sauce and meatballs. This low and slow simmered tomato sauce yields the most tender meatballs and will make your house smell like home.
Is there any aroma better than a pot of tomato sauce simmering on the stove? Or the bite of a perfectly cooked meatball, browned and tender?
A Family Recipe for Sunday Sauce
I grew up eating sauce and meatballs every Sunday. The sauce would cook on the stove all day, filling the house with the most delicious smells, garlic and herbs wafting from the kitchen. I’ve continued the tradition with my own family, though I’m not a stickler for sauce every Sunday. (I even make it on the occasional Monday!)
But I am a stickler for cooking sauce and meatballs just the way my father taught me and I follow his recipe and method almost to a T.
I use tomato paste, crushed tomatoes, and tomato puree (I love the intense tomato flavor that canned tomatoes provide). A splash of red wine, a pinch of sugar, and a healthy scoop of grated parmesan cheese round out the sauce.
The key is cooking the sauce over low, low heat for a long, long time and adding browned (but not fully cooked) meatballs to the sauce to finish cooking. A little milk, not too many breadcrumbs, and not over-mixing yield a wonderfully tender meatball.
Are you drooling yet? Let’s get cooking!
Let’s make Sunday Sauce and Meatballs
- Saute the onions and peppers (reserve some for the meatballs).
- Add the garlic and saute 2 minutes more.
- Mix in the tomato paste.
- Add the crushed tomatoes, tomato puree, and water.
- Stir in the grated cheese and red wine.
- Add the herbs, seasonings, and sugar.
- Combine all the ingredients for the meatballs in a bowl.
- Mix together with your hands.
- Roll the meatballs and heat the olive oil in a saute pan.
- Brown the meatballs on all sides over medium heat, but they won’t be fully cooked through.
- As the meatballs brown, simmer the sauce over very low heat.
- Add the meatballs to the sauce and simmer for 2 – 3 hours over very low heat, stirring occasionally.
Tips for success
- To save time, you can saute the onions, peppers, and garlic for the sauce and meatballs together. Remove the sautéed onion/pepper/garlic combo for the meatballs and set aside to cool.
- Low and slow are the magic words for this sauce. The longer it cooks, the better it tastes. Adjust the heat to very low so the sauce is just simmering as it cooks.
- Stir the sauce frequently, being sure to always mix from the bottom.
- When combining the ingredients for the meatballs, I find that mixing them with my hands works best. Be careful not to overmix!
- Brown the meatballs over medium heat and rotate them frequently so they don’t burn. If you burn a meatball, DO NOT add it to the sauce. The burnt flavor will permeate the sauce and it will be ruined.
- This sauce tastes even better the next day (if you have leftovers)!
More Family Favorite Recipes
If it’s Sunday, it’s time for Sunday sauce and meatballs. This low and slow simmered tomato sauce yields the most tender meatballs and will make your house smell like home.
- 2 Tbsp extra virgin olive oil
- 1/2 small green bell pepper, seeded and finely diced
- 1 medium onion, diced
- 3 garlic cloves, finely diced
- 1 6 oz can tomato paste
- 1 28 oz can crushed tomatoes
- 1 28 oz can tomato puree
- 1/2 cup dry red wine
- 3/4 cup parmesan cheese, grated
- 1 Tbsp granulated sugar
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 Tbsp Italian seasoning, dried
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh parsley, chopped
- 2 tsp fresh oregano, chopped (1 tsp dried can be substituted in you can’t find fresh)
- salt and pepper to taste
- 3 Tbsp extra virgin olive oil, divided
- 1/2 small green bell pepper, seeded and finely diced
- 1 medium onion, diced
- 1 garlic clove, finely diced
- 1 lb ground beef, 80/20 meat:fat ratio
- 1 lb ground beef/veal/pork mix, ground beef can be substituted
- 2 eggs, lightly beaten
- 3/4 cups bread crumbs
- 1/2 cup whole milk
- 1/3 cup parmesan cheese, grated
- 2 tsp dried Italian seasoning
- 1 Tbsp fresh basil, chopped
- 1 Tbsp fresh parsley, chopped
- 1 tsp fresh oregano, chopped (1/2 tsp dried can be substituted in you can’t find fresh)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
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Heat olive oil over med/high heat in a dutch oven or large heavy bottomed pot.
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Add bell pepper and onion and saute until translucent and just beginning to brown, about 3-4 mins.
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Stir in garlic and continue to cook 2 more minutes.
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Add tomato paste, then fill the can with water and add water. Stir until well blended.
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Add crushed tomatoes and tomato puree, then fill with 1 1/2 cans of water and add water. Stir well.
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Pour in wine, add cheese and sugar. Stir well.
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Add salt, pepper, Italian seasoning, basil, parsley and oregano.
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Season with additional salt and pepper to taste.
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Reduce heat to low until the sauce is just barely simmering.
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Heat 1 Tbsp olive oil over med/high heat in small pan.
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Add bell pepper and onion and saute until translucent and just beginning to brown, about 3-4 mins.
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Stir in garlic and continue to cook 2 more minutes.
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Remove from heat and let mixture cool to room temperature.
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Combine remaining ingredients in large bowl, add in pepper/onion/garlic mixture.
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Mix (I use my hands) until everything is combined, being careful not to over-mix!
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Form into balls, about 24. Again, don’t over-handle or the meatballs will become tough.
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Heat remaining 2 Tbsp olive oil over med/high in large non-stick frying pan.
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Cook meatballs in 2-3 batches, being careful not to overcrowd the pan.
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Brown meatballs on all sides, turning frequently so they don’t burn. Reduce heat if necessary.
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Add browned meatballs directly into sauce. They will continue to cook in the sauce.
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Cook sauce and meatballs uncovered at a very low simmer, stirring occasionally for at least 2 hours (can simmer for hours on the stove).
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Serve over pasta.
Yields about 25 meatballs.
- To save time, you can saute the onions, peppers, and garlic for the sauce and meatballs together. Remove the sautéed onion/pepper/garlic combo for the meatballs and set aside to cool.
- Low and slow are the magic words for this sauce. The longer it cooks, the better it tastes. Adjust the heat to very low so the sauce is just simmering as it cooks.
- Stir the sauce frequently, being sure to always mix from the bottom.
- When combining the ingredients for the meatballs, I find that mixing them with my hands works best. Be careful not to overmix!
- Brown the meatballs over medium heat and rotate them frequently so they don’t burn. If you burn a meatball, DO NOT add it to the sauce. The burnt flavor will permeate the sauce and it will be ruined.
- This sauce tastes even better the next day (if you have leftovers)!
Update Notes: This post was originally published in November 2015 but was republished with tips and step by step photos in March 2019.
My Sunday Sauce and Meatballs Inspiration…
When I came downstairs this morning, I had a childhood flashback to the smells of Sunday morning. These were not your typical Sunday morning smells. No bacon frying or bread toasting, but instead our house smelled like my favorite Italian restaurant…garlic and onion seeping into my pores before I was even fully awake.
Every Sunday my Dad would make sauce and meatballs right after he had breakfast and while I was still clinging to the last bits of sleep. I would stumble out of bed, head to the kitchen, and instantly want to skip over breakfast and move right on to dinner.
We never tired of my Dad’s sauce. We ate it every Sunday and then depending on how much was left over, we would fashion at least one or two weekday meals from the rest. It really didn’t matter what type of pasta we were having, the sauce was the star of the show. We even referred to it as “having sauce” for dinner. Not gravy (that’s for turkey in my book), not pasta, just simply ”sauce”.
The sauce and meatballs would simmer on the lowest flame all day, being carefully stirred and secretly sampled by my brothers and me. The aroma of the sauce filled the house and never failed to get our stomachs rumbling and our incessant “how long until dinner???” chant started.
My dad was the cook of all things Italian in our house. One of fourteen children born to Italian immigrants, he often hung around the kitchen while his mother cooked for the family. Of course, he adapted his mother’s recipe for sauce and meatballs over time, but the essence of it remained.
This is a rich tomato sauce slowly simmered until thickened (but not too thick) and filled with meatballs that are perfectly browned in a frying pan before being tossed into the bubbling pot to finish cooking.
I still consider my Dad’s meatballs the best I’ve ever tasted. They taste like home. And while mine come pretty close to his, I never mind when my boys declare Grandpa’s their favorite too.
The secret to this sauce and meatballs is not to rush. The longer it simmers, the better it gets. The flavor has time to develop and it’s honestly even better later in the week (if you still have some left). I don’t make sauce every Sunday, but when I do, I often feel a twinge of nostalgia. It reminds me of being a kid and plucking a meatball out of the pot with my fork and gobbling it up before giving it a chance to cool down.
It reminds me of family, comfort, and tradition. I hope my boys have similar memories and one day they make a pot of Sunday sauce to share with a family of their own.
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Thalia @ butter and brioche says
YUM. These meatballs looks AMAZING.
Cathy says
Thanks! I hope you’ll give the recipe a try!
Tania @ COOKTORIA says
Your recipes and your photography are fantastic, Cathy! I wish you all the best with your blog!
Oh, and the meatballs look so scrumptious! I am pinning the recipe for later. I will cook it on Sunday 🙂
Cathy says
Thanks Tania! Let me know how they come out for you. Looking forward to checking out your blog!
Wendy says
I used turkey instead of beef, and I baked them instead of cooking them on top of stove. I lllllllooooovvvvvveeeee these. These are the best meatballs and sauce I’ve ever tasted. Thank you for the recipe. Two thumbs up!!!!!!
Cathy says
Awesome! So glad it turned out well for you Wendy! I just made these and am using the sauce for eggplant parm. A crowd pleaser on a gloomy football Sunday.
LK says
After 90 mins the sauce is still thin from the water, will it thicken up?
Cathy says
It should definitely thicken and the longer it cooks, the thicker the sauce becomes and the better the flavor.
Susan says
Does the recipe call you two pounds of meat or one?
Cathy says
I use one pound of ground beef and one pound of a mix of veal/beef/pork. You can use two pounds of beef if you prefer.
Dean caton says
Yummy fantastic recipe, kids are all over it, one thought your sauce should be a soup
Cathy says
Ha! That’s the same way I used to feel when I was a kid!
Dana says
I hate onions ( the texture) what can I substitute onions for? Onion powder?
Cathy Roma says
I would increase the garlic a little and use 1-2 tsp of onion powder.
Wendy R. Reaves says
How long should the sauce cook before it thickens?
Cathy Roma says
It will take a good two hours over very low heat. Could be shorter depending on the pot you use. For instance I find a stainless steel pot takes a little longer than cast iron or a coated enamel.
Wendy says
Thank you Cathy. I make this all the time. However, I never add the water, nor the wine. It leaves the sauce with a bitter taste. I have to add ketchup and bbq sauce. . If the recipe is followed exactly, does the sauce have a bitter taste. Also, will it be really thick?
Cathy Roma says
I don’t find a bitter taste, I find that the small amount of sugar balances it out. The addition of water allows it to cook for a long time and develop a deep flavor without becoming too thick.
Kristie Griffin says
I made this today and OMG it was freaking delicious, first time ever making sauce on my own and i was missing a few ingredients that I thought would be crucial, but NO. Even with out some of the seasonings this recipe is the best, next time i will make sure I have everything I need but I am forever gonna making my sauce and meatballs like this.
Cathy Roma says
So great to hear Kristie! This recipe is especially near and dear to my heart as I learned it from my dad. I’m so happy that this will become a staple in your home too!
Thomas Rogers says
I’ve made this twice before and it’s definitely the best ever! Could I use a slow cooker to cook the sauce all day? It might be easier than monitoring a gas stove all day and I could leave the house, if necessary
Cathy Roma says
Absolutely! I think a slow cooker would be perfect on a low heat. So glad you enjoyed the recipe!
kanan kalelker says
Hi Cathy, this recipe looks amazing! I want to give this a try, but I want to try it with 93% or 96% lean beef. Is there any reason why I can’t use leaner beef? Thanks
Cathy Roma says
You can use leaner ground beef, especially if you’re also using pork. I always use 80/20 because the fat keeps the meatballs juicy and flavorful, and you’ll need a little less of a binder if you go with a less lean option.
KRISTINE says
Have always used jar sauce….(sorry, don’t hate). But decided to grow up and give homemade sauce a try. I ABSOLUTELY love this recipe. The meatballs are delicious and the sauce is fantastic!!!! My family loves it. One of my favorite recipes. Thank you for sharing
Jessica Karyl Motherway says
This recipe sounds amazing!!! Slow and steady is recommended for the sauce-can I use a crock pot on low or high heat?
Cathy Roma says
I’ve always made mine on the stove, but a slow cooker should be fine for simmering. Enjoy!
Robbin says
This recipe was delicious. I’ll definitely be adding it to my repertoire for Sunday’s. I can’t wait to serve it to my family and friends or at a potluck or a special occasion.
Rose says
I miss my moms sauce and never learned how she made it but this sauce taste and looks fantastic! It’s very detailed in production but oh so beautiful! I used beef, pork and ground turkey and it all blended beautifully. I used a skewer to see if it was tender and it was! Can’t wait to sink my teeth into it and share w my family. Btw, wld using a hand blender be recommended for those pesky kids that dislikes veggies in the sauce. Thanks for sharing your recipe!
Cathy Roma says
I hope you and your family enjoy this Rose. A hand blender would work great or just mince up the vegetables and they should cook down. Enjoy!
Michelle C. says
Making this now. Can I add sausage?
Cathy Roma says
Of course!
Kevin says
Make the meatballs and fry them first in the enameled pot then deglaze it with the wine. Pour the deglazed mixture into a separate container then add more oil and sauté your onions garlic. Add the deglazed red wine mixture with the tomato paste to give the sauce more flavor. When slow cooking sauce I add a sprig of basil for flavor and a peeled whole carrot cut in half which you remove at end to help cut down acidity. Also when frying the meatballs add some large onion slices and whole crushed garlic to oil to give the oil flavor. Remove them before they start to burn. The fried onion garlic pieces can later be spread on toasted bread to enjoy during the meal.
Question what’s your thoughts on substituting a 28 oz can of whole peeled San Marizano tomatoes crushed by hand in place of one of the 28 oz crushed or puréed.
Cathy Roma says
So many great tips for extra flavor! My family doesn’t love the consistency of the whole peeled tomatoes crushed by hand, but I’m a fan!
Sue says
One of the best meatballs and sauce I ever made. Great recipe!