This Sunday Sauce is a hearty, delicious crowd pleaser. There is just no other way to describe it! I was first introduced to this style of spaghetti sauce by our old babysitter, Kim, long ago when we lived in Florida and I was working full time for corporate America. While the baby (who is now 8 going on 9!) was napping and I was working, Kim would start or sometimes even make our dinner for us. And with our work schedules back then, her extra help with dinner was such a life saver at times. Granted, at that time in our lives, the meat wasn’t local and the tomatoes weren’t organic and the pasta definitely wasn’t whole-grain, BUT it was still a somewhat wholesome meal I very much enjoyed and remember to this day.
And thanks to a similar dish made by my friend Trang and a “Super Sunday Sauce” recipe I found in Rachael Ray Magazine, I was able to piece together how Kim made this for us, plus – added bonus – turn it into a dish that can simmer all day long in the slow cooker!
Slow Cooker Sunday Sauce
Ingredients
- 4 tablespoons olive oil, divided
- 1 pound pork ribs, country style, preferably pasture raised
- 1 pound sausage, mild Italian, preferably pasture raised, either links that have been cut into 1 inch pieces or ground sausage
- 1 pound meatballs, beef, preferably grass-fed
- 1 onion, small, diced
- 3 cloves garlic, minced
- 1 28-oz can crushed tomatoes
- 1 28-oz can diced tomatoes, with juice
- 1 teaspoon salt
- pepper, to taste
For serving
- whole-grain noodles, cooked
- basil, fresh
- parmesan cheese, freshly grated
Instructions
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In your largest skillet over medium heat, add 3 tablespoons of the olive oil and cook the ribs on one side for about 3 to 4 minutes. Add the prepared meatballs and sausage pieces to the pan (depending on the size of your pan you may need to cook the meat in batches) then flip the ribs over to the other side. After 2 to 3 minutes flip over the meatballs and sausage link pieces (or break up the sausage with a spatula if using ground). Keep cooking until all of the meat is done all the way through and no longer pink in the middle.
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Transfer the meat from the pan to the slow cooker. In the same pan heat the remaining tablespoon of olive oil over medium heat and add the onion. After 3 or 4 minutes add the minced garlic and cook for another 30 seconds or so. Scrape the onion and garlic on top of the meat in the slow cooker.
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Add both cans of tomatoes, salt, and pepper into the slow cooker on top of the meat mixture.
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Turn the slow cooker on high and cook for 5 to 6 hours or until the rib meat is falling off the bone. Serve with whole-grain noodles and a side salad and enjoy!
Recipe Notes
We recommend organic ingredients when feasible.
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Laura
September 27, 2013 at 10:02 amI am always looking for crock pot recipes, thanks for sharing.
Just to confirm – you full cook all the meat all the way through BEFORE putting it in the crock pot? See, I find that interesting – I was thinking maybe you could just brown it on all sides in the pan, and then let the slow cooker do the rest?
With my meatballs I typically just brown them on all sides in a pan, then add the sauce on top and let them simmer for 20-30 mins to finish cooking through. I’m wondering if I could do that in this case (only 5-6 hours in crockpot instead of 20 mins stovetop). Have you played around with this?
Lisa
September 29, 2013 at 6:23 pmI did fully cook the meat (again I was adapting it from a non-crock pot recipe), but I think it would still have a similar outcome if you just wanted to sear it instead!
Lori
October 1, 2014 at 2:19 pmI already have meatballs cooked and frozen. Can I add those to warm through with the meat, or do they need to be uncooked and browned with the other meat?
Amy Taylor (comment moderator)
October 13, 2014 at 7:56 amHi Lori. I would thaw them completely and add them after you have also browned your meat. ~Amy
Jenni
September 27, 2013 at 10:28 amIf you throw the tomato sauce in the skillet while it is still hot, then scrape it into the crock pot, you can get all the yummy fond from the pan to flavor your sauce. I do not cook my meat thoroughly before I put it in the crock pot. This inspired me to do this on Sunday. It is very similar to the recipe that was taught to my by an old boyfriends Italian grandma. Instead of ribs she had me use UNsmoked pork hocks and I love the tender meat that come from that. They are hard to find though, so your suggestion of the country ribs is a great idea. She always took the sausage out of the casings after cooking, smashed it up and used it for lasagne. She had a family tradition, taught to her, to remove the fennel seeds from the sausage then because someone had deemed them good for flavoring but unfit for eating in the lasagne. So the generations continued to remove the fennel seeds. Funny.
Sarah
September 27, 2013 at 10:42 amThis is very similar to how my Italian grandmother makes her “suca” minus the crockpot. :) I am definitely going to try this! Thanks Lisa!
Julie
September 27, 2013 at 11:35 amI noticed that there was no sugar added. Most recipes add sugar to cut the acidity of the tomatoes. I would love to omit sugar like you have. I would love your thoughts.
Julia
September 28, 2013 at 9:18 amI never put sugar in my homemade sauce and no one has ever complained.
Lisa
September 29, 2013 at 6:23 pmJulie – I still thought it was great without any (refined) sugar so go for it! :)
Kristen
September 27, 2013 at 11:38 amI’m wondering the same thing as Laura. I use my crock pot all the time and have never *cooked the meat all the way through* – only just brown it enough to give it some flavor and then let the crock pot do the rest. 5-6 hours on High in a crock pot should cook those ribs (and esp. meatballs and sausage) for you rather than taking the extra time at the stove. Sounds like a delicious recipe which I am going to try soon. I think I will try just browning the meat and see where I end up. If I was going to cook the meat all the way through on the stove, I think I would just finish it on the stove top as well (ie, brown in a stock pot rather than a skillet and then add the sauce etc and let it simmer on the stove for an hour or so…).
Lisa
September 29, 2013 at 6:37 pmKristen – This is how it was done in the recipe I wanted to adapt, but I think you’ll get a similar outcome if you prefer to just sear the meat instead. Good luck!
Pam
September 27, 2013 at 12:43 pmThis looks amazing! @Julie – my mother in law uses carrots to add sweetness. That might work for you so you don’t need to add sugar. PS – We are very Italian, so her sauce is amazing!
Anne
September 27, 2013 at 2:03 pmThis looks delicious (though I don’t eat red meat). But I do need to take issue with your remarks about babysitters “sitting around” when being paid by the hour. I was a babysitter of many, many years before I became a parent, and it was always understood – by me, my clients, other babysitters I knew – that the sitter’s job was to watch the kids, period. Housework and cooking are separate tasks, and while on occasion I would clean up a bit or take care of some dishes, those tasks were not part of my job description and shouldn’t have been, naps or no naps. Housework and cooking are extras and the sitter should be compensated for them separately if s/he’s going to be expected to do them! Obviously it’s different if the sitter, like yours, decides on her own initiative to do something like this. But I try to be very respectful of my sitters and what I *am* asking them to do, which is take on one very specific and very important household duty. So I do object to your claim that being paid by the hour means the sitter’s job description is infinitely malleable. Sorry – I know this wasn’t at all the point of your post.
Karen
September 27, 2013 at 4:38 pmAnne, I knew someone would address that very issue and I’m glad you did it in such a respectful way! I work a 10 hour day, 5 days/week, and trust me….nap time, when it comes, is definitely a time for me to sit down & recharge!
E
September 29, 2013 at 4:46 pmAnne,
Thank you so much for addressing this so respectfully. That is a big issue in the babysitting/nanny world, and that way of thinking contributes to many workers being taken advantage of. I was disappointed to see the way Lisa approached this, and I appreciate your take on it.
Lisa
September 29, 2013 at 6:22 pmFIrst of all, I had no idea this was an issue in the world of babysitting. And secondly, I should definitely clarify that the job description for our sitter (who was really more of a nanny) stated that cooking some meals (as well as some other household duties that we agreed upon) was totally part of the gig. I had one 2-year-old child at the time who would nap for 2 or 3 hours each day. I appreciate everyone’s comments here, but I still think that is an awfully long “break” to not be doing anything extra while you are being paid by the hour – but again that is just my personal opinion. By comparison, when people work in retail (and are paid by the hour) they are working the entire time.
I also babysat quite frequently growing up and in the evenings after the kids were in bed I always took the initiative to empty the clean dishes out of the dishwasher and clean up whatever needed obvious attention. And then I would still have hours to sit around before the parents came home late at night. Once again – totally my opinion here and I am sticking to it! But as Anne mentioned the point of this post is about the food…not my arrangement with my old babysitter :)
Critical Reader
October 2, 2013 at 4:57 pmLisa, if it was about the food only and not your arrangement with your baby sitter, why did you put it in your post? The comment about how you don’t accept sitting around while paying somebody by the hour was totally unnecessary and misplaced and you shouldn’t be surprised that people are reacting to it.
BTW, as good as every job comes with some down time – some more and some less. For instance, I am working as a rock climbing instructor on the side and when it is raining my clients still have to pay me full rate although I am frequently not working much on those days. And I don’t feel the need to do my clients’ dishes instead ;-) Concerning baby sitters, I pay a base rate for baby sitting only and for additional work during nap time I pay extra.
Lisa
September 29, 2013 at 6:39 pmI have also slightly modified the intro above because it was not my intention to offend anyone, but to share a good recipe we learned from our sitter. Thanks for your feedback.
Laura
September 29, 2013 at 8:25 pmI think you hit the nail on the head with it being in the job description.
We also have a sitter who (if she has time) gets dinner started for us. She still takes “lunch” hour, and it’s understood that she has time to call her husband and chat throughout the day, or make a few personal calls. But she finds time somehow to help with that about 70% of the days. I write on the calendar the meal plans and she can get something prepped, marinated, or chopped. I think it’s a reasonable ask with a full time nanny (esp. when kids are napping 2-3 hours a day) as long as expectations are clear. I get ~1 hour lunch at my job, so about an hour break throughout the day is about what I assume the sitter takes. The fact she loves to cook and knows how to cook (from scratch, not boxed food) was part of the hiring decision for sure!
And I have a few recipes I have learned from her as well, that may even end up on my blog. :)
Joyce
September 27, 2013 at 3:43 pmThis looks delicious and close to something I make. I don’t do meatballs anymore….I do add italian flat leaf parsley…but I did want to comment on your bowls. I have the same ones and love them and everything looks so much better in them!!! And if I use my jarred tomatoes in the sauce I do add some sugar because I add lemon juice as a precaution. Thanks for your site…and enjoy Disney.
alison
September 27, 2013 at 4:48 pmWhat size crock pot do you use? I like to make double batches as much as possible but don’t want to overfill!
Lisa
September 29, 2013 at 6:45 pmMine is 6 quarts and it was filled to the brim with this recipe! :)
Kris B.
September 27, 2013 at 8:02 pmThis looks good, but here is my two cents: I would definitely add some dried Italian seasoning to this (dried since it is going in the crock pot…fresh basil and/or parsley can be added near the end before serving for a nice touch or if you were making it on the stove). And, since I am a native New Yorker from an Italian neighborhood, I would definitely serve it with freshly grated parmigiano reggiano or romano cheese on top!! Yum!
Thank you for your site! I love it! Mangia! :)
Jen
September 27, 2013 at 9:18 pmGlass jarred, boxed or BPA-free canned tomatoes preferred. Acid in canned tomatoes eats away at the can lining and BPA ends up in your food.
Karen
September 28, 2013 at 4:40 pmI have a question. I would love to find and sauce recipe without meat! Can I just make the sauce without the meat? Thanks!
Lisa
September 29, 2013 at 6:44 pmYou could try, but that would completely alter the recipe so I cannot at all guarantee the outcome!
Melissa
September 29, 2013 at 4:44 pmThis is bubbling away right now, and if it tastes half as good as it smells we’re in for a very tasty Sunday supper!
Lisa
September 29, 2013 at 6:42 pmPlease let us know how it turns out! :)
Jordan @Growing Up Natural
September 30, 2013 at 9:52 amI just LOVE easy dinners that can sit in the slow cooker all today. I often don’t get off work until 9pm so I’m just too tired to cook when I get home. I have to always make it a goal to put something on before I leave for the day… this is perfect! Thanks!
Laurie
September 30, 2013 at 12:23 pmI made this yesterday and it was fantastic!! I found the sauce to be slightly watery, so I think next time I might omit the juices from the diced tomatoes. This will definitely be one of my “go-to” recipes for fall and winter weekend dinners!
Julia
October 1, 2013 at 6:58 amTo thicken the sauce you could add some tomatoe paste or part way through the cooking move the lid of the crock pot slightly off so the steam can escape which will reduce the sauce to a thicker consistency. I do this when I make my apple butter ( which cooks all night in the crock pot). Once the pot is bubbling away just shift the lid a bit and keep cooking.
Jo
September 30, 2013 at 2:36 pmFor Karen who wants a “no meat sauce” . You will find lots of no meat sauces on this All-Recipe page http://allrecipes.com/recipes/side-dish/sauces-and-condiments/pasta-sauces/vegetarian/ .
I have made the Marinara and it was good, but for a spaghetti sauce, the meat brings lots of flavor. Look through these and see if any of hem are appealing to you.
Lori
September 30, 2013 at 4:12 pmRecipe without meat. From my mother…born and raised in Italy. They dont measure…so i did my best!!! Add approx 1/2 cup olive oil to saucepan set to medium. While the olive oil gets warm, take 2 28 ounce cans of whole tomatoes and put one can at a time in the blender for about 30 sec. set aside
Add 3-4 minced garlic cloves (more or less to taste) to the saucepan. let the garlic cook for about 1-2 minutes…dont let it burn or it will turn your sauce bitter. Add the blended tomatoes, salt to taste, black pepper, and for a kick red pepper…all to taste. once the sauce starts to boil, turn down the temp to let it simmer. Stir in 1/4 cup of chopped basil. Simmer for about an hour. Now keep in mind all tomatoes are not created equal. Some brands you will need more salt added, others you will need less salt.
Veronica
September 30, 2013 at 10:40 pmMaybe the sausage and meatballs add flavor but this seems woefully under seasoned to me. I usually use about 2 tbsp of dried Italian seasonings in my bolognese. (Quick tip to sweeten the sauce naturally and cut the acidity: mince 2 to 3 carrots and saute with the onions at the beginning then add a splash of cream right before serving.) Anyway back to the seasonings, I’ve noticed a lot of the recipes here are light on spices is that a personal preference or a real food rule?
Assistant to 100 Days (Amy)
October 2, 2013 at 1:58 pmHi Veronica. It is not a real food rule. :) You are welcome to turn up the seasonings on any recipe. ~Amy
Lara Mealor
October 1, 2013 at 6:00 pmThis looks yummy. I am a slow cooker queen. Thanks for making life easier for me. :)
Pam at Be Healthy Be Happy Wellness
October 2, 2013 at 9:02 amThis looks yummy! Thanks for sharing – I love crock pot recipes and I can just imagine this on a rainy fall day.
Jen
October 2, 2013 at 9:48 amI noticed that your recipe includes canned tomatoes. I use them in my sauce too but I have been looking into switching to jars– just wondering if you had any thoughts about this and if so, any recommendations on where to find relatively reasonably priced jars. Thanks!
Assistant to 100 Days (Amy)
October 4, 2013 at 11:08 amHi Jen. While I’m not certain of the price, Pom has tomatoes in card board cartons that are quite good. Jovial is a brand of organic jarred tomatoes that is fairly easy to find. ~Amy
Tara
October 2, 2013 at 5:20 pmI would like to start the sauce the night before and turn on the crock pot in the morning. I would also brown the meat but not cook all of the way through. Is browning and then leaving in the frig overnight ok?
Assistant to 100 Days (Amy)
October 4, 2013 at 3:15 pmHi Tara. Since I’m not a food safety expert, I’ll refer you here: http://cooking.stackexchange.com/questions/7552/can-i-brown-beef-for-slow-cooking-the-night-before. ~Amy
Kelley
October 5, 2013 at 4:06 pmDoes this sauce freeze well? Have you tried spooning it over cooked pasta and baking in oven to reheat like with ziti?
Therese Haas
October 14, 2013 at 11:49 amI make and freeze this all the time! Since it’s just the hubby and I. I just sear the meat (Different every time because I just grab what is on sale at store that day)throw it all in the crock and cook all day (Tip:don’t over cook or you will have shredded meat, which will still work for sandwiches or spaghetti sauce:)) . That night I pack and label different meats and label and freeze. Thaws easy in fridge over night or in Micro in a jiffy.
Sarah
October 10, 2013 at 1:00 pmThis was amazing!!! Made this last night and my VERY picky family loved it. Will be making this MANY more times!!!! Thank you!
Larissa
October 14, 2013 at 3:10 pmI made this over the weekend and it was delicious!! What is your policy about posting this recipe on my blog (with a link to your original post, of course) with some of my own pictures? I’d love to share this with my friends and family through my blog. Thanks!!
Assistant to 100 Days (Amy)
October 16, 2013 at 5:30 pmHi Larissa. We love when people share our stuff. Here are our terms of use: https://www.100daysofrealfood.com/terms-of-use/. ~Amy
Valerie
October 30, 2013 at 8:53 amAre canned foods considered “real food”? With the BPA lining, and added ingredients I don’t like to use them. What’s the difference of subbing actual organic tomatoes?
Assistant to 100 Days (Amy)
November 2, 2013 at 8:12 amHi Valerie. You could use BPA-free canned tomatoes (like Eden Organic) or you can find them in boxed or jarred forms, as well. You can always make your own, especially during prime tomato season and you can can them yourself, too. Buying them prepared or having them canned in your pantry definitely cuts down on your meal prep time. :) ~Amy
Becky
December 23, 2013 at 6:24 pmThis is fantastic. I’m a slow cooker newbie and love this. My daughter loved the meatballs. I served over crispy roasted polenta with sauteed kale. Lovely winter comfort meal.
Ashley
December 24, 2013 at 1:44 amThis is the best pasta sauce we have ever had. Hands down. LOVE IT!
Jamie
January 9, 2014 at 10:39 pmI have been hearing about canned tomatoes having effects on our health, is there another option to buying canned tomatoes?
Assistant to 100 Days (Amy)
January 15, 2014 at 10:56 amHi. You can find tomatoes in cardboard packs and glass jars, as well. ~Amy
Catherine
January 16, 2014 at 12:29 pmWhat is your feeling on organic beef vs. non-organic grass fed. I don’t have easy access to organic-grass fed on a daily basis… Am I still doing right by my family by at least buying organic beef?!?
Going to make my next Sunday sauce in the crock pot instead of stove top (traditional Italian way)
Assistant to 100 Days (Amy)
January 19, 2014 at 1:57 pmHi Catherine. Organic grass fed is the best of the best for many reasons but organic is certainly much better than non-organic. There are some quality standards there, anyway. You can ask your grocer to stock grass fed. They may accommodate though it is unlikely to be local. Also, check out http://www.eatwild.com and you might find a farmer in your area and this might allow you to occasionally stock up. :) ~Amy
Mandie
January 21, 2014 at 7:48 pmIf your buying direct from a farmer you can ask how they raise their livestock. Many times small local farms have chosen not to add the extra expense of organic certification to thee food prices and so cannot legally advertise it as organic. But I’ve found that in talking to the farmers I buy from the ‘non-organic’ grass fed meat is quite often organic without the increased expense of certification.
kristen
January 21, 2014 at 6:32 pmdo you put all 3 of those meats in at once? or just pick 1 meat?
Assistant to 100 Days (Amy)
January 26, 2014 at 1:05 pmHi there. Lisa used all three. Just take a look at the cooking instructions on the recipe under the ingredients. :) ~Amy
Michele
January 21, 2014 at 7:12 pmWhat size slow cooker?
Fiona
January 21, 2014 at 7:12 pmWhen you cooked this dish with venison, which meat did you sub for the venison? or did you just make it all venison?
Assistant to 100 Days (Amy)
January 26, 2014 at 1:12 pmHi Fiona. If you were posing this question to someone who commented here, you need to click reply under that particular comment. ~Amy
Fiona
January 26, 2014 at 5:56 pmI was referring to the Facebook post from Tuesday in which “100 days of real food” shared this recipe and said they had used venison.
Moramay
February 22, 2014 at 1:04 amJust noticed I meant to say “crock pot;” sorry, it’s late!
Kassandrah lent
March 14, 2014 at 11:24 amDo you suggest pulling and shredding the pork off the bone? I’m assuming the meatballs and sausage can be served as is just didn’t know about the ribs thank you!
Assistant to 100 Days (Amy)
March 26, 2014 at 7:33 amHello. The pork is falling off the bone by the time it is finished cooking. It will be mostly separated. :) ~Amy
Marissa
August 4, 2014 at 8:41 amCan I cook this on low in the crockpot? How long?
Assistant to 100 Days (Amy)
August 19, 2014 at 12:51 pmHi Marissa. We have not tried cooking this one on low in the crock pot. However, similar recipes suggest cooking on low for 7-8 hours. ~Amy
Lachelle Bodine
September 1, 2014 at 10:38 pmDo you think you can eliminate all the meat but the meatballs? We’re not big meat fans and especially not pork!
Assistant to 100 Days (Amy)
September 3, 2014 at 5:28 pmHello. I imagine you could though that is obviously losing a rather large ingredient portion of the recipe. It is not something we’ve tried. You might go heavy on the meatballs. ;) ~Amy
Chrystal
September 16, 2014 at 12:54 pmAre you able to freeze this sauce after it cooks?
Amy Taylor (comment moderator)
September 29, 2014 at 12:00 pmYes!
Beth
September 27, 2014 at 7:59 pmHave you ever used garden tomatoes for this recipe? If so about how much? Equal weight to the cans going in?
Amy Taylor (comment moderator)
September 30, 2014 at 1:06 pmHi Beth. We’ve not tried this with vine ripe tomatoes. This (from finecooking.com might help:
One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds)
One 14-1/2-ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound).
Beth
October 4, 2014 at 3:02 pmCan I just say how much in love that you guys actually respond to questions. And pretty darn prompt too. Thx so much. Trying it tomorrow.
Amy Taylor (comment moderator)
October 7, 2014 at 1:20 pmThat’s nice, Beth. I get behind plenty, though! :)
Megan
October 4, 2014 at 5:43 pmI would like to make a lot of this! What do you suggest freezing this in? Thanks :)
Amy Taylor (comment moderator)
October 7, 2014 at 1:58 pmHi Megan. I use large wide mouthed mason jars. Be sure you leave room for expansion. ~Amy
Teresa
October 12, 2014 at 12:28 pmI know meat shreds in the crock pot which is great for the pork but does the meatballs stay whole or do the break apart also thank you
Amy Taylor (comment moderator)
October 15, 2014 at 9:53 amHi Teresa. They stay mostly in tact. ~Amy
Katyana
January 29, 2015 at 12:35 pmHi – is there a brand and size of slow cooker you recommend? The slow cooker recipes sound amazing!
Amy Taylor (comment moderator)
February 1, 2015 at 12:10 pmHi. Lisa uses a Panasonic. You can find it here: https://www.100daysofrealfood.com/my-kitchen-essentials/.
Marlo
February 15, 2015 at 11:10 amLisa, your slow cook Sunday sauce is amazing, made your tried and true meatballs too! Can you please provide nutrition information for it? I had it over spaghetti squash and had to go back for seconds. :)
Amy Taylor (comment moderator)
February 18, 2015 at 6:27 pmHi Marlo. We do not provide nutrition information on our recipes. This post will help you understand why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/. You can use an online tool like My Fitness Pal if you need those details.
Sarah
May 7, 2015 at 4:20 pmWould beef stew meat work in place of the meatballs? I’m making this for someone who doesn’t like the texture of ground beef.
Amy Taylor (comment moderator)
May 22, 2015 at 12:11 pmHi Sarah. I think it would. :)
YOLANDA
August 11, 2015 at 1:10 pmJust curious, do I have to step #1? Because if it sits in the crockpot all day, doesn’t it get cooked through? Sorry, I’m super lazy. :D
Amy Taylor (comment moderator)
August 13, 2015 at 8:53 amHi Yolanda. The meatballs might fall apart if you skip the first step.
YOLANDA
August 11, 2015 at 1:51 pmwhoops sorry, didn’t see the previous 4 pages of comments, haha
Shannon
October 25, 2015 at 1:55 pmI have been following your blog for years and bought the book a couple of weeks ago. We love all of the recipes from the book so far (so easy!). I have made your homemade red sauce a couple of times and today I am tackling this one – hoping it is just a delicious as the others. Thank you for making eating and cooking whole foods easy for this two working parent household with a toddler and another on the way!!
Laura
November 2, 2015 at 7:04 amShould the meat be drained or do you add everything to the crockpot?
Amy Taylor (comment moderator)
November 2, 2015 at 11:39 amHi Laura. I leave it all in the crock pot. :)
Laura Hudson
November 2, 2015 at 4:34 pmThank you! This sauce is delicious!
Starr
January 28, 2016 at 1:09 pmI think this recipe sounds like it is very tasty. It seems hard to justify the cost of using 3 pounds of meat for one dish. It seems like a food budget buster.
Kristin
July 31, 2016 at 10:58 pmI think the whole idea behind “Sunday Sauce” was a way to use leftovers. I am sure you could just use whatever meats you had or could find on clearance and it would be just as good.
Linda
August 20, 2017 at 3:04 pmNever have seen grain fed meatballs. Can someone give me a brand? Also, I don’t do anything with ribs, so I would substitute another meat for that as well as Italian turkey sausage for the regular sausage. Other ingredients seem pretty straightforward.
Jason Leake with 100 Days of Real Food
January 29, 2019 at 8:49 amYou make the meatballs yourself using a recipe linked to within this recipe.