Methods & Instructions
Part 1: Preparing the Meatballs
1. Soak Breadcrumbs: In a large bowl, combine the breadcrumbs and milk. Let it sit for 5-10 minutes until the milk is absorbed.
2. Combine Ingredients: To the same bowl, add the ground beef, ground pork, grated cheese, eggs, parsley, minced garlic, salt, and pepper.
3. Mix Gently: Using your hands, mix everything until just combined. Do not overmix, or the meatballs will be tough.
4. Form Meatballs: With lightly oiled hands, form the mixture into 1.5 to 2-inch meatballs. You should get about 15-20.
5. Brown Meatballs: In a large, heavy-bottomed pot (like a Dutch oven), heat 1 tbsp of olive oil over medium-high heat. Working in batches to avoid crowding, brown the meatballs on all sides. They do not need to be cooked through. Remove and set aside on a plate.
Part 2: Building the Sunday Gravy
1. Brown the Meats: In the same pot, add the sausages and ribs. Brown them well on all sides. This step is crucial for flavor. Remove and set aside with the meatballs.
2. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to lift all the browned bits (the “fond”). Let it simmer for 2-3 minutes until the alcohol smell cooks off.
4. Create the Sauce Base: Add the tomato paste and stir for 1 minute to cook it slightly. Then, add the crushed tomatoes, the water, bay leaf, and dried oregano. Season with a pinch of salt and pepper. Stir well.
5. The Grand Simmer: Return all the browned meats (ribs, sausages) to the pot, submerging them in the sauce. Bring the sauce to a gentle boil, then immediately reduce the heat to the lowest possible setting. Partially cover the pot and let it simmer gently for 2 hours, stirring occasionally to prevent sticking.
Part 3: The Final Simmer
1. Add the Meatballs: After 2 hours, carefully add the browned meatballs to the pot. Gently nestle them into the sauce.
2. Continue Cooking: Continue to simmer, partially covered, for another 1 hour. The sauce should be thick, the meats should be fall-off-the-bone tender, and the oil will have risen to the surface.
Part 4: Serving the Feast
1. Cook the Pasta: While the gravy finishes its final hour, bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente.
2. Finish the Sauce: Just before serving, stir in the fresh basil and adjust seasoning with salt and pepper. Remove the bay leaf.
3. Assemble: Drain the pasta and add it to a large, warm serving bowl. Ladle a generous amount of the sauce (without the large meats yet) over the pasta and toss to combine.
4. Present: Arrange the meatballs, sausages, and ribs on a separate platter. Serve immediately, allowing everyone to choose their meats and top their pasta with extra sauce and grated cheese.
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