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Savory Sunday Sauce Like Nonna Made: Meatballs & Spareribs Recipe

Savory Sunday Sauce Like Nonna Made: Best Meatballs & Spareribs

This Savory Sunday Sauce Like Nonna Made: Meatballs & Spareribs Recipe evokes family memories with comforting flavors and rich aromas.
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Course: Dinner
Cuisine: Italian
Keyword: comfort food, family recipe, Italian Tradition, Meatballs, Savory Sunday Sauce, Spareribs
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6 people
Calories: 780kcal

Equipment

  • Large Pot
  • Mixing bowl
  • Skimmer

Ingredients

For the Sauce

  • 1 large Onion Adds depth of flavor and aroma
  • 4 cloves Garlic Provides essential kick
  • 2 tbsp Olive Oil Used for sautéing
  • 1 pinch Salt
  • 1 pinch Crushed Red Pepper Flakes Introduces subtle heat
  • 3 cans Whole Peeled Tomatoes 28 oz each, sauce's heart
  • 1 cup Water Helps achieve sauce consistency
  • 1 large stem Fresh Basil Adds aromatic flavor
  • 2 lbs Bone-In Spareribs Provides savory goodness

For the Meatballs

  • 1.5-2 lbs Ground Meat Blend of pork, beef, and veal
  • 2 cloves Minced Garlic Adds concentrated garlic flavor
  • 2 tbsp Parsley Finely chopped for color
  • 1 cup Day-Old Bread Contributes to tenderness
  • ¾ cup Milk Soaks bread for moisture
  • 2 whole Eggs Binds ingredients together
  • ½ cup Grated Parmigiano Reggiano Increases richness

For Cooking

  • Cooking Olive Oil For frying meatballs
  • 1 lb Barilla Pasta Rigatoni, fettuccine, or spaghetti recommended
  • 1 cup Additional Grated Parmigiano Reggiano For serving

Instructions

Cooking Steps

  • Sear the Spareribs: Pat your ribs dry and season with a pinch of salt. Sear them in a large heavy-bottomed pot over medium-high heat until golden brown on all sides. Remove these beauties and set them aside.
  • Sauté the Aromatics: Lower the heat a bit and add 2 tablespoons of olive oil to the pot. Toss in the chopped onion and garlic, sautéing for about 5-7 minutes, until softened. Season with salt and crushed red pepper flakes for extra flavor.
  • Create the Sauce: Hand-crush the whole peeled tomatoes right into the pot and add 1 cup of water and the fresh basil. Bring this mixture to a gentle simmer.
  • Simmer Spareribs: Return the seared ribs to the pot, partially cover, and let them simmer gently for 1½ to 2 hours.
  • Prepare the Meatballs: Soak your day-old bread in ¾ cup of milk until softened. In a mixing bowl, combine your ground meats, soaked bread, minced garlic, parsley, eggs, grated Parmigiano, and a pinch of salt. Mix gently and form into meatballs.
  • Brown the Meatballs: In the same pot, fry the meatballs in batches using cooking olive oil over medium heat until golden brown.
  • Nestle the Meatballs: In the last 15-20 minutes of simmering, add the browned meatballs to the pot.
  • Cook the Pasta: Boil your chosen pasta in salted water until al dente. Drain and toss it with grated Parmigiano and a few ladles of the rich sauce.
  • Serve It Up: Plate your pasta, generously topped with the sauce, meatballs, and spareribs. Finish with an extra sprinkle of grated Parmigiano.

Notes

For a vibrant touch, garnish with fresh basil. Leftovers can last up to three days in the fridge; freeze any extra for a quick future meal.

Nutrition

Serving: 1plate | Calories: 780kcal | Carbohydrates: 90g | Protein: 45g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 162mg | Sodium: 1200mg | Potassium: 800mg | Fiber: 5g | Sugar: 6g | Vitamin A: 700IU | Vitamin C: 20mg | Calcium: 250mg | Iron: 5mg