Spaghetti & Meatballs with Mimi’s Sunday Sauce

It’s called Sunday Sauce for a reason! This Italian-style spaghetti and meatball recipe has been passed down from my mom, who learned it from her Italian grandma 70 years ago. Start with the freshest ingredients, clear your Sunday calendar, and let patience and care guide you—this sauce cooks low and slow for a rich, flavorful result.

US Wellness Meats Shopping List: Ground Pork | Ground Beef 

Total Time: 10–12 hours
Serves: 6–8 (with leftovers)

Ingredients

Sunday Sauce

• 6 tablespoons extra virgin Italian olive oil

• 2 large organic yellow onions

• 6 boxes Pomi strained tomatoes (156 oz)

• 2 cans tomato paste (12 oz)

• 52 oz fresh spring water

• 2 teaspoons brown sugar

• 1 teaspoon wild organic honey

• 2 whole medium garlic bulbs, pressed/crushed

• 1 ½ tablespoons salt

• 1 ½ tablespoons pepper

• 4 heaping teaspoons sweet basil

• 2 heaping teaspoons oregano

• 2 heaping teaspoons Italian parsley

• 1 heaping teaspoon thyme

Italian-Style Meatballs

• 1 lb ground pork Add to Cart

• 1 lb ground beef Add to Cart

• 4 eggs

• 1 large loaf white bread (or gluten-free option, lightly soaked if needed)

• ¾ cup grated Parmesan cheese

• ¾ cup grated Romano cheese

• ¾ cup finely chopped fresh parsley

• Salt & pepper, to taste

Spaghetti Pasta

• 6–8 quarts water

• 2 lbs spaghetti pasta

• Olive oil

• Salt

Instructions

Step 1: Prepare the Sauce Base

1. Peel and slice onions into ½-inch rings.

2. Heat 6 heaping tablespoons olive oil in an 8–12 quart stockpot over medium-low heat.

3. Add onions and coat thoroughly in oil. Simmer, stirring constantly, for 45–60 minutes until caramelized. Patience is key!

4. Remove onions, strain, and squeeze out juice into the oil. The sweet onion-infused olive oil forms the base of your sauce.

Step 2: Make the Sauce

1. Add strained tomatoes, tomato paste, and spring water to the onion-infused oil. Reduce heat to low-medium.

2. Stir thoroughly to combine, breaking up any tomato paste clumps.

3. Add brown sugar, honey, garlic, salt, and pepper. Mix well.

4. Simmer uncovered for 1–2 hours, stirring occasionally.

5. Add dried herbs: basil, oregano, parsley, and thyme. Stir well and continue simmering 2–3 more hours, stirring every 30 minutes.

Step 3: Prepare Meatballs

1. In a large mixing bowl, combine ground beef and pork.

2. Add eggs, Parmesan, Romano, parsley, salt, and pepper.

3. Break bread into small pieces and incorporate evenly.

4. Mix gently by hand until fully combined.

5. Portion into 1.5 oz balls and roll smooth.

Step 4: Brown Meatballs

1. In a large skillet, heat ½–¾ cup olive oil with 6–8 crushed garlic cloves over medium-low heat.

2. Increase heat to medium-high, add meatballs, and brown on all sides without breaking them apart.

3. Carefully transfer browned meatballs into the simmering sauce. Submerge and cover slightly vented.

4. Let meatballs marinate in sauce for hours, stirring gently occasionally.

Step 5: Cook Pasta

1. Boil 6–8 quarts water with salt and a drizzle of olive oil.

2. Cook spaghetti 1–2 minutes until al dente. Drain, do not rinse, and optionally toss lightly with olive oil.

3. Combine pasta, sauce, and meatballs on a large serving platter.

Step 6: Serve

• Garnish with freshly grated Parmesan and your favorite dried herbs.

• Serve immediately and enjoy!

Buon appetito—from our family to yours!

A big thank you to our October Featured Chef, Chris Sturr, for sharing his delicious recipe! From his rich, flavorful bone broth to wholesome dishes, Chris shows the power of clean, nutrient-dense ingredients. For more fantastic recipes from talented chefs, visit our Discover Blog and get inspired in the kitchen!