Sunday Sauce




  1. Prepare the meatballs however you prefer
  2. Cut the ribs into individual pieces
  3. Cut the sausage into largish chunks **(or leave whole if preferred)**
  4. Start the heat on a pot large enough to hold all of the sauce
  5. Brown the meatballs, sausage, and ribs, working in batches to avoid overcrowding the bottom of the pot **(the goal here is to get some flavor and color on the meat... not cook it)**
  6. Once the rest of the meat has been browned and set aside, brown the marrow bones, leaving them in the pot when done
  7. Add diced onions and minced garlic, cooking in the residual meat fat
  8. Add tomato paste and cook about 5 minutes
  9. Deglaze the pot with wine, making sure to scrub the [fond]( off of the bottom of the pan
  10. Add the hand crushed tomatoes, bay leaves, and a pinch of sugar
  11. Bring to a low boil, stirring occasionally
  12. Lower heat and simmer uncovered until the sauce begins to thicken
  13. After about an hour, add the ribs
  14. After another hour, add the sausage
  15. After another hour, add the meatballs
  16. Continue to simmer for at least another hour, seasoning with salt and pepper as necessary


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