Sunday Sauce with Homemade Meatballs, Italian sausage and pork ribs. The smell, the memories, the Italian tradition. This is how we grew up, and nothing beats it! Ingredients Meatballs 2 pounds total ground beef, pork, and veal 2 slices white bread ½ cup panko breadcrumbs ½ cup milk ¾ cup grated Pecorino Romano cheese 3–4 cloves garlic, grated 2 eggs Fresh parsley, chopped Salt and pepper, to taste Sauce & Meat 1 pound total sweet and hot Italian sausage 1 pound pork ribs Salt and pepper, to taste, for seasoning the ribs Extra virgin olive oil, for browning 5 cloves garlic, chopped 4 tablespoons tomato paste 3 (28-ounce) cans whole peeled tomatoes 2 (24-ounce) jars passata 1½ tablespoons salt 1 tablespoon black pepper Instructions Make the Meatballs Add the white bread, panko, and milk to a bowl. Mix and mash together until a soft paste forms. Add the bread mixture to the ground beef, pork, and veal. Add the Pecorino Romano, grated garlic, eggs, fresh parsley, salt, and pepper. Gently mix until just combined, being careful not to overwork the meat. Shape into meatballs and set aside. Brown the Ribs and Sausage Season the pork ribs with salt and pepper. Heat a generous drizzle of extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ribs and sausage and brown on all sides. Transfer the ribs and sausage to a plate and set aside, leaving the drippings in the pot. Start the Sauce Reduce the heat to medium. Add the chopped garlic and sauté until fragrant. Add the tomato paste and cook for 1 to 2 minutes, stirring it into the garlic and drippings. Add the whole peeled tomatoes, crushing them directly in the pot. Pour in the passata and stir to combine. Season with 1½ tablespoons salt and 1 tablespoon black pepper. Add the Meat Return the ribs and sausage, along with all their drippings, to the sauce. Carefully add the meatballs directly to the sauce raw, just like my grandmother did. If you prefer, you can fry or bake the meatballs first. Simmer the Sunday Sauce Bring the sauce to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, stirring occasionally and gently so the meatballs stay intact. Cook until the sauce is rich and flavorful, the meatballs are cooked through, and the ribs are tender. Serve with your favorite pasta and plenty of grated Pecorino Romano. #sundaysauce #sundaydinner #italianfood #italian #homecooking - @cooking_with_renee_