Ingredients
🍅 For the Sauce Base
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 6 garlic cloves, minced
- 2 cans (28 oz each) crushed San Marzano tomatoes
- 1 small can (6 oz) tomato paste
- ½ cup dry red wine (optional but enhances flavor)
- 1 tsp sugar
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional)
- 2 tsp dried oregano
- 1 tsp dried basil
- 1–2 bay leaves
- 1 Parmesan rind (optional but adds amazing depth)
- Fresh basil leaves for finishing
🥩 For the Gravy Meats
- 1 lb Italian sausage links (sweet or spicy)
- 1–1½ lbs pork neck bones, country-style ribs, or beef short ribs
- Optional: small pork shoulder roast, cut into chunks
- Salt and pepper for seasoning
🧆 For the Meatballs (about 12–16)
- 1 lb ground beef
- ½ lb ground pork
- 1 cup Italian breadcrumbs
- 2 large eggs
- ½ cup grated Parmesan or Pecorino Romano
- ¼ cup milk
- 2 tbsp chopped fresh parsley
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- Olive oil for browning
🍳 Equipment
- Large Dutch oven or stockpot (6 qt or bigger)
- Mixing bowls
- Baking sheet
- Wooden spoon
- Tongs or slotted spoon
- Ladle
👩🍳 Instructions
1️⃣ Brown the Meats
Heat olive oil in a large Dutch oven over medium-high heat.
Season ribs or other meat pieces with salt and pepper.
Sear the sausage, ribs, and any pork chunks until nicely browned on all sides.
Work in batches so the pot doesn’t overcrowd.
Remove the meats and set them aside.
💡 Browning builds deep flavor that forms the base of the sauce.
2️⃣ Cook the Aromatics
Lower the heat to medium.
Using the same pot with the browned bits left behind, add diced onion and cook for about 5–6 minutes until soft.
Stir in the garlic and cook briefly until fragrant.
3️⃣ Build the Sauce
Add tomato paste and cook for 1–2 minutes to slightly caramelize it.
Pour in the red wine and scrape the bottom of the pot to release any flavorful bits.
Add:
- crushed tomatoes
- sugar
- salt and pepper
- oregano and basil
- red pepper flakes
- bay leaves
- Parmesan rind
Return the browned meats to the pot (except meatballs).
Bring everything to a gentle simmer, partially cover, and cook on low heat for 2½–3 hours, stirring occasionally.
4️⃣ Prepare the Meatballs
While the sauce cooks:
In a bowl, combine ground beef, pork, breadcrumbs, eggs, cheese, milk, parsley, garlic, salt, and pepper.
Mix gently just until combined.
Form into 1½-inch meatballs and place on a baking sheet.
Brown them in a skillet with olive oil or bake at 400°F (200°C) for 15–20 minutes until lightly browned.
5️⃣ Add the Meatballs
About 1 hour before the sauce finishes cooking, carefully place the browned meatballs into the sauce.
Let them simmer slowly so they absorb the rich flavor while finishing cooking.
6️⃣ Finish the Gravy
Remove the bay leaves and Parmesan rind.
Taste the sauce and adjust seasoning if needed.
Stir in fresh basil right before serving.
🍽️ Serving Ideas
- Serve over spaghetti, rigatoni, pappardelle, or bucatini
- Add freshly grated Parmesan or Pecorino Romano
- Pair with crusty Italian bread or garlic bread
- For family-style meals, serve pasta separately and place the meats on a platter with sauce.
🧊 Storage Tips
- Refrigerator: Keeps up to 5 days in a sealed container
- Freezer: Freeze sauce (with or without meat) up to 3 months
- Reheat: Warm gently on the stove with a splash of broth or water
🔄 Variations
- Add braciole (stuffed beef rolls) for an even more traditional version
- Use only beef if avoiding pork
- Make it spicy with hot sausage and extra chili flakes
- Serve over zucchini noodles or cauliflower mash for a low-carb option
- Try plant-based sausage and meatless meatballs for a vegetarian version
