This is the Best Spaghetti Sauce Recipe I’ve ever made and definitely worth the wait!
Course Main Course
Cuisine Italian
Keyword meat ball, meat sauce, pasta
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours20 minutesminutes
Servings 8servings
Ingredients
2tablespoonsolive oil
4country style pork ribs
1poundItalian sausage linksmay slice or keep whole
For meatballs:
1poundmeatball mixequal parts ground beef, ground pork, and ground veal or all ground beef
2eggsslightly beaten
2tablespoonsfresh Italian parsleychopped
1/4cupgrated Romano cheeseor Parmesan
1/2cupbread crumbs
4clovesof garlicminced
1/2teaspoonsalt
Freshly ground black pepper
For meat sauce:
4clovesgarlicminced
1small can tomato paste
2large cans crushed tomatoes
Freshly ground black pepper
Salt to taste
1teaspoonsugar
A few pinches of Romano or Parmesan
1/4cupfresh Italian parsleychopped
1tablespoondried basil
1small can tomato sauce
1/2cupdry red wine
1small can water
Instructions
In a Dutch oven, brown Italian sausage and pork ribs in a bit of olive oil. Pierce the sausage casings while the first side is browning. Remove and set aside.
Make meatballs by mixing all ingredients. Scoop out tablespoons of mixture and form into balls. Brown in oil left in the Dutch oven, adding more if needed. Remove when browned but not cooked through.
Add garlic to Dutch oven and sauté till fragrant; do not brown. Add tomato paste and cook for a few minutes. Add the rest of the sauce ingredients and bring to a simmer. Add the meat (sausage, ribs, meatballs) to the sauce.
Simmer for about 3 hours with the lid partially covering the pan. Stir every half hour or so to prevent the bottom from burning.
Remove the ribs from the sauce, pull the meat from the bones discarding any excess fat, and return the meat to the sauce. Serve over spaghetti.