I have a dear friend in the hospital with baby number two and I promised to make this amazing Sunday Sauce from Wegman’s for her and her family to have when she comes home. It’s a hearty and nutritious sauce that gets its flavor from seared meats, sauteed garlic and onions and 5 hours of slow simmering. I made good on my promise today and took some pictures along the way. The recipe at the bottom makes enough sauce to feed an army, so I decided to cut it in half to make it a more manageable delivery for my friend. There’s still plenty for several meals, however, and the good news is, it’s excellent even after freezing.
1/4 cup Extra-Virgin Olive Oil
1 pkg (about 1 1/2 lbs) boneless country spare ribs
6 links Italian Classics Hot Italian Pork Sausage
2 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Chopped Onions (4 cups)
8 Tbsp (20 cloves) minced Food You Feel Good About Peeled Garlic
2 cans (6 oz each) Tomato Paste
4 cups water
6 cans (28 oz each) Italian Classics Coarse Ground Tomatoes
4 Tbsp dried basil
14 Homemade Meatballs (see related recipe), cooked
Salt and pepper to taste
- Heat olive oil in large braising pan on MEDIUM-HIGH; add ribs and sausage. Cook, turning, 2-5 min, until meats are browned on all sides. Transfer meats to stockpot; set aside.
- Reduce heat to LOW. Add onions and garlic to braising pan; cook, stirring, 10 min, until veggies are translucent.
- Raise heat to MEDIUM; add tomato paste. Cook, stirring, 3-4 min, until paste just begins to brown. Add water, stirring to loosen browned bits on bottom of pan. Bring to simmer.
- Transfer tomato paste/water mixture to stockpot. Stir in canned tomatoes and basil. Bring to simmer on MEDIUM. Reduce heat to LOW. Cook, stirring occasionally, 5 hours. Add cooked meatballs. Cook, stirring occasionally, 1 hour.
- Carefully transfer meats to clean serving platter; cut meats into manageable pieces. Transfer sauce to serving bowl.
To get every bit of goodness from cans of tomato and tomato paste, rinse them with water and add that liquid to your sauce.