Special Italian Sunday Sauce Recipe

Special Italian Sunday Sauce Recipe:- Perhaps you have an inquiry regarding Sunday Gravy. Permit me to assist in resolving the dispute: sauce perpetually trumps gravy (LOL). Italian Sauce versus Italian Gravy is a matter of personal preference and family name within Italy. Sugo is an additional frequent mention of the traditional Italian condiment.

The one and only recipe for authentic Italian Sunday Sauce that you will ever require!

Ingredients

1 pound Sweet Italian Sausage (there are about 4 sausage links per pound)

FOR THE MEATBALLS:

1 lb ground beef
1 lb ground pork
1 lb ground veal
6 handfuls italian seasoned bread crumbs (2 handfuls for each pound of meat)
3 handfuls grated parmesan cheese (1 handful per each pound of meat)
3 eggs, lightly beaten
3 eggshells of water (just do it lol).
1 teaspoon minced garlic
1/4 cup chopped flat leaf parsley

FOR THE SAUCE:

2 Tablespoons Extra Virgin Olive Oil
1 large onion, chopped
3 cloves garlic, sliced
1 small can Tomato Paste
2 cans of water (use tomato paste can). Or alternatively 1 1/2 cups
2-28 ounce can Crushed Tomatoes (I like San Marzano tomatoes)
1/4 cup red wine
1 carrot, grated (for sweetness instead of using sugar)
Sea salt and fresh ground black pepper

Also Read:- Easy Spanish Tortilla Recipe – step by step guide

Instructions

Sausage Preparation:

Preheat the broiler to high.
Broil the sausage, turning once, for approximately 15 minutes on a broiler pan.
The sauce will complete the cooking process.

To Prepare Meatballs:

Pre-heat the oven to 400 degrees Celsius.
All meatball ingredients should be combined in a large bowl.
Mix ingredients on the lowest setting until just combined.
Meatballs that are overly combined will be tough.
While I employ my Kitchen Aid mixer, an alternative method involving a large bowl and a mixer, or even my hands, is acceptable in your absence.
Spray a baking sheet with
Extra Virgin Olive oil in a light coating.
About an inch apart, shape the meat mixture into meatballs and arrange them on a baking sheet.
20 minutes, or until lightly browned, in the oven.
For the purpose of maintaining their structure, they should be lightly browned rather than fully cooked.
They will be cooked through in the sauce.

Make The Sauce:

In a large pot, warm the olive oil to make the sauce.
Cook the onions with a pinch of salt until they are tender.
Cook the garlic for an additional minute.
Incorporate the tomato paste, pepper, water, and salt. To combine, stir.
Reduce heat to its lowest setting, bring to a boil, then partially cover and simmer for 20 minutes, stirring intermittently.
Raise the temperature to medium-high. Incorporate the grated carrot, wine, and crushed tomatoes, and season with additional pepper and salt.
Bring to a gentle boil before reducing the heat to low.
Simmer while partially covered for one hour.
While the sauce remains partially covered, cook the meatballs and sausage for an additional 90 minutes, stirring intermittently to prevent the sauce from sticking to the bottom.

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