NONA’S SUNDAY SAUCE WITH MEATBALLS

In many households in Italy, Sunday is enjoyed with the extended family. One tradition in parts of Southern Italy is to make a pot of tomato sauce with a variety of meats for dinner. The sauce bubbles on the stove for hours, the inviting aromas enticing everyone into the kitchen to snatch a taste before it’s done. But this Sunday sauce takes so little time, you will be able to sit back and relax for the rest of the day without all the stirring and tending that is normally required. Our Sunday sauce has meatballs, which are spicy, tender, and melt-in-your-mouth delicious after only five minutes of cooking time. Traditionally, the leftover sauce is reheated and served once or twice during the week, but you don’t have to do that; it freezes well. Serve the meatballs over pasta, mashed potatoes, or polenta or tucked into bread for the ultimate meatball sandwich.

SERVES: 8

INGREDIENTS:

SAUCE:

• 2 tablespoons extra-virgin olive oil
• 2 large sweet onions, such as Vidalia, finely chopped
• 2 teaspoons dried basil
• 1 cup full-bodied red wine, such as Chianti, Zinfandel, or Barolo (optional, but oh so good!)
• Two 28-ounce cans crushed tomatoes with their juice

MEATBALLS:

• 1/2 cup milk
• 1 cup fresh bread crumbs
• 1 1/4 pounds lean ground beef (92% lean)
• 1/2 pound bulk Italian sweet sausage
• 1/4 cup finely chopped sweet onion, such as Vidalia
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup finely chopped oil-packed sun-dried tomatoes
• 1 large egg, lightly beaten
• Salt and freshly ground black pepper to taste

INSTRUCTIONS:

1. To make the sauce:
   • Heat the oil in the pressure cooker over medium-high heat.
   • Add the onions and basil, sauté for 2 minutes to soften the onions.
   • Add the wine (if using) and tomatoes, bring to a boil.
   • Reduce the heat and simmer while you make the meatballs.
2. To make the meatballs:
   • In a large mixing bowl, combine the milk and bread crumbs, allow to soak for 5 minutes.
   • Stir in the beef, sausage, onion, 1/4 cup of parsley, cheese, tomatoes, and egg.
   • Form the mixture into 2-inch balls and drop them into the simmering sauce.
   • Lock the lid of the pressure cooker in place and cook at high pressure for 5 minutes.
3. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam:
   • Skim any excess fat from the top of the sauce.
   • Add the remaining 1/4 cup of parsley.
   • Taste for seasoning and add salt and pepper if necessary.
4. Serve the meatballs with the sauce.

NOTE:

• The provided instructions have been numbered for clarity, but they are not in bullet form.