Meatball, Sunday Sugo Recipe
Recipe information
Make Meatball, Sunday Sugo in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with Meatball, Sunday Sugo
Ingredients
Meatballs
Sunday Sugo (Tomato Sauce)
To Finish / Serve
Meatballs
1. Soak breadcrumbs
Place fresh breadcrumbs in a medium bowl and pour the whole milk over them. Let soak for 5 minutes until milk is absorbed and the crumbs are softened.
2. Mix meatball ingredients
Add the ground beef, ground pork, egg, grated Parmigiano-Reggiano, minced garlic, minced parsley, dried oregano, salt, and black pepper to the soaked breadcrumbs. Using your hands or a fork, gently mix until just combined. Do not overwork the meat — stop when ingredients are uniformly distributed.
3. Portion
Portion the mixture into 1 1/4-inch (roughly golf-ball-sized) meatballs — about 18–20 meatballs depending on exact weight. Roll each between your palms to form a smooth ball, but avoid compressing them too tightly.
4. Brown meatballs
Heat 3 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. When oil is shimmering, add meatballs in a single layer without crowding (work in batches if necessary). Brown on all sides, turning gently with tongs, about 6–8 minutes total per batch. They do not need to be cooked through. Transfer browned meatballs to a plate lined with paper towels.
Sunday Sugo (Tomato Sauce)
5. Sweat aromatics
In a large heavy pot or Dutch oven, heat 3 tablespoons extra-virgin olive oil over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and crushed red pepper flakes and cook until fragrant, about 30–45 seconds.
6. Bloom tomato paste
Stir in the tomato paste and cook, stirring constantly, for 1–2 minutes until it darkens slightly — this deepens the tomato flavor.
7. Add tomatoes and stock
Pour in the canned whole peeled tomatoes with their juices. Break the tomatoes up with a wooden spoon or potato masher to a chunky consistency. Add the chicken or beef stock, bay leaf, dried basil, dried oregano, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
8. Nest meatballs in sauce
Carefully add the browned meatballs to the pot, nestling them into the sauce so they are partially submerged. Bring the sauce to a gentle simmer.
9. Simmer slowly
Reduce heat to low so the sauce maintains a very gentle simmer. Cover the pot partially (lid slightly ajar) and simmer for 45–60 minutes, stirring occasionally and gently turning the meatballs once or twice so they cook evenly. The long, slow simmer will finish cooking the meatballs and allow flavors to meld. If sauce reduces too much, add up to 1/2 cup water or stock.
10. Finish sauce
Remove bay leaf. Stir in torn fresh basil leaves and adjust seasoning with additional salt, pepper, or a little more sugar if needed. For a silkier sauce, use an immersion blender to pulse a little (optional), or leave chunky.
To Finish / Serve
11. Cook pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
12. Toss pasta with sauce
Add the drained pasta to the pot with the sugo (or transfer sauce and meatballs into the pasta pot). Drizzle 1 tablespoon extra-virgin olive oil and toss gently to coat. If sauce feels too thick, add reserved pasta water, a few tablespoons at a time, until desired consistency is reached.
13. Serve
Portion pasta onto plates and top with meatballs and extra sauce. Sprinkle with grated Parmigiano-Reggiano or Pecorino and finish with a few torn basil leaves. Serve hot.
Local Coupons
No local coupons found for this recipe's ingredients.