Melissa’s Sunday Sauce
Ok guys, family secrets are going to be on the table. In our house we’re VERY particular about our sauce. Dan is a very, very picky eater. For him, he likes a very thick, no chunk, extra garlic, extra meatballs and rigatoni is a must. I love making a big pot and then freezing it to sauce for days where I’m fried and want to give the fam a homemade meal. And we love to make our own pizzas at home in a cast iron.
3 cans tuttorosso puree
1 can tuttorosso paste
4 cloves garlic
1 medium size graded parm cheese
1 large white onion
1/4 cup of sugar
Pinch a salt
1 lb ground pork
1 lb ground beef
1 lb ground veal
1/2 container of parm cheese
Handful if panko bread crumbs (just to hold)
- Cut up and sauté onion with a bit of salt
- Cut up and sauté garlic
- Add purée, paste and sugar and parm cheese to the pot
- Add meatballs and basil
- Cook for three hours, stir to the meatballs don’t stick
- Combine ingredients in large bowl
- They should hold their shape and make into golf ball sized balls
- Line a metal pan with parchment paper, and oil with olive oil
- Bake meatballs until browned, flip when they look crispy
- Add meatballs to sauce
- Add in a bit of the dripping to the sauce
Sauce is always better the next day. I usually cook it and Dan and I enjoy meatballs with wegmans garlic Tuscan bread with President butter. Plate meatballs with generous amounts of parm. The brands of products are very important. Good ingredients lead to good sauce.
Chill the sauce in the fridge overnight. Next day we have it pith past and bread and wine. I like Italian reds with sauce. I like either a Chianti Classico or Nebbiolo with the sauce.
Freeze sauce with meatballs in the containers. Dan and Wes love a meat lovers style pizza with meatballs and pepperoni.
Another pizza we like is classic cheese but with honey and Crushed Red Pepper.
We usually just buy pre- made dough from our local pizza place. It’s cheap and easy.
Now you know! The best part about sauce is that when you get a good recipe it always evolves into your own. Pair with your favorite Italian red and it will be perfect!