Making Sunday Sauce by Pasquale Sciarappa

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

pork sausage

🥗Healthier: chicken sausage

💰Cheaper: bulk sausage

Chicken sausage is leaner, while bulk sausage can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheese blend

Nutritional yeast is a lower-calorie option, while a cheese blend can be more budget-friendly.

Preheat the oven to 400°F.

Shred the beef and pork using a machine.

In a bowl, combine the shredded meat with hot Italian sausage.

Add salt, garlic, 1 egg, cheese, and bread crumbs to the meat mixture.

Mix the ingredients thoroughly by hand.

Form the mixture into meatballs.

Prepare the braising meat by seasoning it with salt and black pepper.

Tie the pork skin around the braising meat with toothpicks.

Heat olive oil in a pan until warm.

Add the braising meat to the pan and sear it until browned.

Add chopped onion, garlic, and hot pepper to the pan with the braising meat.

Pour in dry white wine and allow it to evaporate, stirring occasionally.

Add the sauce (passata) to the pan with the braising meat.

Chop fresh basil and add it to the sauce.

Cook the sauce for 2 to 3 hours, allowing the flavors to meld.

After 2 hours, add the meatballs to the sauce and cook for an additional hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens