Sunday Sauce Simmering on a Stormy Saturday is oh my yum. Who doesn’t love a thick hearty delicious red sauce with meatballs, sausage anything you want to put in there, short ribs, chicken, ground meat. Whatever you have throw it in there!
Let the meats simmer in your sauce all day. It is so satisfying, so delicious and always makes the family happy. Serve it over gluten-free pasta, rice, polenta or just have some of the meat out of it if you are watching your carbs. My family enjoys a big fat loaf of fresh italian bread and a big bowl of pasta with it.
It is so satisfying, so delicious and always makes the family happy.
I’m usually full by the time I’m done making it because I have to sample the sausage and the meatballs and whatever else is in there to make sure it’s cooked right and tastes perfect! I hope your family enjoys it as much as we do!
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Sunday Sauce Simmering on a Stormy Saturday Recipe
Prepare and simmer this on Saturday, for your Sunday meal or anytime! (Preparation time listed does not include time to prep meatballs.)
- 12 uncooked Italian-Style Meatballs
- 1 cup extra virgin olive oil divided
- 1 pound Sweet Italian sausage
- 2 cups Chopped Onions
- 2 tbsp Chopped Garlic
- 2 tsp Chopped Fresh Basil divided
- ½ tsp Red Pepper Flakes divided
- 2 6 ounce Cans Tomato Paste
- 1/2 cup Marsala Cooking Wine
- 2 28 ounce Cans Crushed Tomatoes
- 5 cups Chicken or Beef Stock
- 1 tsp salt
- ½ tsp freshly ground black pepper
In a large heavy bottomed pot, heat ¼ cup of the olive oil over medium to medium high heat and brown all meat (except meatballs) about 3-4 minutes on each side . Set meat aside when done.
Add the remaining olive oil to the pan drippings and add onions, garlic, half of basil and mint, and half of the red pepper flakes. Cook about 3 minutes or until onions are transparent scraping up all brown bits from the bottom. Add tomato paste and stir to combine.
Lower heat and carefully deglaze pan with Marsala wine. Add canned tomatoes with their juice. Add salt and pepper and stir. Stir in the other half of the basil and mint, and pepper flakes.
Add the cooked meat back in along with any juices collected from the platter and stir into the sauce. Carefully place the meatballs over the top and gently push them into the sauce.
Get the heat to a medium simmer, cover and cook for 1 hour, occasionally making sure nothing sticks to the bottom of the pot.
Spoon out the meatballs and cook the sauce for an additional hour uncovered.
Collect the fat that pools at the top and discard. Before the meat is fully cooked, add the meatballs back in.
Serve over Gluten-Free pasta of choice with grated cheese.