Best 6 Moms Sunday Dinner Italian Ragu With Meatballs And Italian Sausage Recipes

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Indulge in a delightful culinary journey with our exquisite Italian Ragu with Meatballs and Italian Sausage. This hearty and flavorful dish is a symphony of rich flavors and textures that will tantalize your taste buds. Immerse yourself in the savory embrace of our homemade ragu, lovingly crafted with succulent ground beef, sweet Italian sausage, and a medley of aromatic vegetables. Experience the tender meatballs, infused with a blend of herbs and spices, adding a burst of umami to every bite. Accompanied by our delectable Italian sausage, this dish is a true masterpiece. Serve it over a bed of perfectly cooked spaghetti or rigatoni, and garnish with freshly grated Parmesan cheese for an unforgettable dining experience.

**Additional Recipes Included:**

* **Homemade Spaghetti Sauce:** Elevate your pasta dishes with our simple yet delicious homemade spaghetti sauce. This classic recipe yields a rich and flavorful sauce that pairs perfectly with any type of pasta.

* **Easy Meatballs:** Craving meatballs without the hassle? Our easy meatballs recipe delivers tender and juicy meatballs with minimal effort. Perfect for spaghetti and meatballs, subs, or as a standalone appetizer.

* **Italian Sausage and Peppers:** Treat yourself to a flavorful skillet meal with our Italian sausage and peppers. This colorful and aromatic dish features succulent Italian sausage, sautéed peppers, and onions, all simmered in a savory tomato sauce. Serve it over rice or pasta for a satisfying meal.

Embark on a culinary adventure with our collection of Italian-inspired recipes. From the hearty ragu to the classic spaghetti sauce, easy meatballs, and flavorful Italian sausage and peppers, these dishes are sure to become favorites in your kitchen.

Let's cook with our recipes!

MOM'S SUNDAY DINNER: ITALIAN RAGU WITH MEATBALLS AND ITALIAN SAUSAGE



Mom's Sunday Dinner: Italian Ragu with Meatballs and Italian Sausage image

Mom's usual Sunday dinner served with Rigatoni, Cavatelli, Gnocci, Spaghetti or whatever pasta on hand. Real Italian sauce is made with very few ingredients, but so full of flavor. The meat in this recipe also flavors the sauce. Nothing beats my mom's Sunday dinner although it has slowed down since my father's passing but when...

Provided by Annamaria Settanni McDonald

Categories     Other Main Dishes

Time 5h30m

Number Of Ingredients 20

MEATBALLS
1 lb ground beef
1 lb ground pork
3 slice italian bread
1/4 c milk
2 eggs
1/4 c chopped fresh flat leaf parsley
1/3 c pecorino romano cheese
salt and pepper
RAGU
1/2 c extra virgin olive oil
1 medium onion, diced
2 clove garlic, peeled and left whole
2 qt crushed tomatoes or plum tomatoes in sauce
12 basil leaves (or oregano) to your liking
salt and freshly ground black pepper
ADDITIONALLY:
2 lb italian sausage, hot
any pasta to serve with sauce
grated parmesan or romano cheese for garnish

Steps:

  • 1. In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
  • 2. Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
  • 3. Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to directions on box. Serve the meats on another plate as a second course or with the pasta. (We always couldn't wait til the second course!)
  • 4. NOTE: If using plum tomatoes, make sure using a wooden spoon while cooking, you break up the tomatoes. You can also freeze this in batches and use when needed.
  • 5. You can make this sauce your own by adding what herbs you like. Oregano or Basil, All Beef Meatballs if you prefer. My mom did all the combinations. MANGIA!

ITALIAN RAGU WITH MEATBALLS AND SAUSAGE



Italian Ragu with Meatballs and Sausage image

Provided by Food Network

Categories     appetizer

Time 5h

Yield 6 to 8 servings as a first course

Number Of Ingredients 17

1/2 cup extra-virgin olive oil
1 medium onion, finely diced
2 cloves garlic, peeled, left whole
2 quarts San Marzano plum tomatoes, peeled and passed through a food mill or processor
Salt and freshly ground black pepper
12 to 15 fresh basil leaves
1 pound ground beef
1 pound ground veal (or ground pork may also be added)
Several pieces of day old bread, crust removed, about 3 slices
1/4 cup milk
2 whole eggs
1 tablespoon finely chopped garlic
1/4 cup chopped Italian parsley leaves
1/3 cup grated Parmesan
Salt and pepper
Rigatoni, cooked
2 pounds Italian pork sausage with fennel seeds

Steps:

  • In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
  • Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
  • Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.

THE MAURO FAMILY SUNDAY GRAVY



The Mauro Family Sunday Gravy image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 5h5m

Yield 6 to 8 servings

Number Of Ingredients 19

1 cup milk
4 slices white bread, torn into little pieces
Kosher salt and freshly ground black pepper
1 cup grated Pecorino Romano cheese
1 cup fresh parsley leaves, chopped
3 large eggs
2 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 tablespoon olive oil
1 pound hot Italian sausage links
1 medium onion, finely chopped (about 1 cup)
2 teaspoons dry Italian seasoning
4 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1/3 cup dry red wine, such as Chianti or merlot
Kosher salt and freshly ground black pepper
Three 28-ounce cans crushed tomatoes
2 pounds pork neck bones
1/4 cup roughly chopped fresh basil

Steps:

  • For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs.
  • For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat.
  • Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper.
  • Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate.
  • Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.)
  • Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving.
  • Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera.

ITALIAN SUNDAY SAUCE



Italian Sunday Sauce image

Start this sauce on Sunday morning and fill your kitchen with amazing aromas that will have your family asking when dinner's going to be ready! It's full of rich, sweet tomato flavor, subtle herbs, and savory, tender meat that's cooked right in the sauce. Ladle it over your favorite pasta and serve with buttery garlic bread.

Provided by NicoleMcmom

Categories     Tomato Pasta Sauce

Time 5h

Yield 12

Number Of Ingredients 16

2 pounds pork neck bones
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 ¼ pounds Italian sausage links
1 ½ cups finely chopped white onion
2 cloves garlic, minced
2 (12 ounce) cans tomato paste
1 (28 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
7 cups water
1 tablespoon white sugar, or more to taste
1 bay leaf
1 tablespoon dried basil
½ teaspoon dried oregano
12 large cooked meatballs

Steps:

  • Sprinkle neck bones on all sides with salt and pepper.
  • Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
  • Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
  • Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
  • Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
  • Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
  • Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 28.5 g, Cholesterol 144.6 mg, Fat 32.3 g, Fiber 5.5 g, Protein 42.8 g, SaturatedFat 10.8 g, Sodium 2035 mg

SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE



Sunday Sauce with Braciole, Meatballs, and Sausage image

No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.

Provided by Dawn Perry

Categories     Freezer Food     Pasta     Beef     Tomato     Parmesan     Meatball     Sausage     Breadcrumbs     Ground Beef     Oregano     Dinner     Potluck

Yield 6-8 servings

Number Of Ingredients 35

For the sauce:
2 medium onions, cut into 1" pieces
4 garlic cloves, peeled
1/4 cup olive oil
1 1/2 teaspoons kosher salt, divided
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon crushed red pepper flakes
2 (28-ounce) cans whole peeled tomatoes, crushed
3 (packed) cups basil leaves
1/2 teaspoon freshly ground black pepper
For the breadcrumb mixture:
1 cup finely grated Parmesan
2/3 cup chopped parsley
1/2 cup fine breadcrumbs
3 garlic cloves, finely chopped
For the braciole:
6 slices beef top round (about 1 1/2 pounds total), pounded 1/4" thick
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
For the meatballs and sausage:
1 pound ground beef chuck (20% fat)
2 large eggs
2 tablespoons milk
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
6 sweet Italian sausages
For assembly:
1 pound pasta, such as spaghetti
Kosher salt
Finely grated Parmesan (for serving)
Special Equipment
Butcher's twine

Steps:

  • Make the sauce:
  • Purée onions and garlic in a food processor until very finely chopped.
  • Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
  • Make the breadcrumb mixture:
  • Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
  • Prepare the braciole:
  • Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
  • Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
  • Prepare the meatballs and sausage:
  • Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
  • Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
  • After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
  • To serve:
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
  • Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
  • Do Ahead
  • Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.

SUNDAY RAGù



Sunday Ragù image

Provided by Gina Marie Miraglia Eriquez

Categories     Sauce     Soup/Stew     Beef     Tomato     Sausage     Simmer     Gourmet

Yield Makes 12

Number Of Ingredients 21

For tomato sauce:
5 (28-ounce) cans whole tomatoes in juice (preferably Italian)
1/2 cup olive oil
1 large onion, finely chopped
5 garlic cloves, minced
1 Turkish bay leaf or 1/2 California
For beef braciole:
4 garlic cloves, minced
1/2 cup finely chopped flat-leaf parsley
1 cup grated Pecorino Romano (2 ounces)
3 ounces thinly sliced pancetta, finely chopped
1 1/2 pounds beef top round, cut across the grain into 1/4-inch slices
For meatballs and other meats:
Reserved meat mixture and frying oil from polpette
1/2 cup olive oil for frying, divided
1 pound sweet Italian sausage links
1 pound hot Italian sausage links
1 1/2 pound boneless pork shoulder, cut into 2-inch pieces
2 pounds country-style pork ribs
Equipment: kitchen string
Accompaniment: fresh egg fettuccine

Steps:

  • Make tomato sauce:
  • Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
  • Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
  • Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
  • Make braciole while sauce simmers:
  • Stir together garlic, parsley, cheese, and pancetta.
  • Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
  • Make meatballs:
  • Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
  • Cook meats:
  • Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
  • Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
  • Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
  • Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
  • Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
  • Finish ragù:
  • Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
  • Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your ragu will taste. Use fresh, ripe tomatoes, good quality ground beef and sausage, and a flavorful blend of herbs and spices.
  • Brown the meat well: Browning the meat is an essential step in developing flavor. Make sure to brown the meat in a hot pan until it is well browned on all sides.
  • Simmer the sauce for a long time: The longer you simmer the sauce, the more time it will have to develop its flavor. Simmer the sauce for at least 2 hours, or even longer if you have time.
  • Use a variety of herbs and spices: A good ragu should have a complex flavor profile, with a balance of sweet, savory, and bitter flavors. Use a variety of herbs and spices to create a flavorful sauce.
  • Serve the ragu with your favorite pasta: Ragu is a versatile sauce that can be served with a variety of pastas. Some popular choices include spaghetti, penne, and rigatoni.

Conclusion:

Sunday dinner is a special occasion for many families, and a delicious ragu is the perfect centerpiece for this special meal. This recipe for Mom's Sunday Dinner Italian Ragu with Meatballs and Italian Sausage is sure to become a family favorite. With its rich, flavorful sauce and tender meatballs, this ragu is a dish that everyone will love. So next time you're planning a special dinner, give this recipe a try. You won't be disappointed.

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