Recipe: Sunday Sauce with Pork, Italian Sausage and Meatballs

SUNDAY SAUCE

"The secrets to an unforgettable Sunday gravy are meat and time. This one brings together three different meats with totally different flavors and textures; Italian sausage full of fennel seeds and red pepper flakes, springy beef meatballs packed with thyme and Parmesan, and a mealy pork shoulder that pulls apart as it cooks down into the sauce."



Makes 8 cups of strained sauce, plus 24 meatballs and 2 pounds of pork (enough for 2 lasagnas)

FOR THE TOMATO SAUCE:
1/4 cup extra-virgin olive oil
2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
2 teaspoons coarse kosher salt (preferably Diamond Crystal)
1/2 teaspoon freshly ground black pepper
1 pound sweet or hot Italian sausage links or a combination
1 large yellow onion, finely chopped (1 1/2 cups)
4 large garlic cloves, minced (1 1/2 tablespoons)
1 (6 ounce) can tomato paste
2) cans (28 ounces each) peeled Italian tomatoes, coarsely chopped in their cans
1 (28 ounce) can tomato puree
2 tablespoons sugar
3 dried bay leaves
1 1/2 teaspoons dried oregano
FOR THE MEATBALLS:
1 teaspoon extra-virgin olive oil
1 medium yellow onion, minced (1 cup)
1 large garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 cup whole milk
3 slices firm white sandwich bread, torn
1 large egg, beaten
2 tablespoons freshly grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf Italian parsley
2 teaspoons coarse kosher salt (preferably Diamond Crystal)
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground beef, 85% lean (or 3/4 lb each beef and pork)
Vegetable oil, for frying
All-purpose flour, for dusting

TO MAKE THE TOMATO SAUCE:
Heat the oil in a large heavy pot or Dutch oven over medium-high heat until shimmering, about 2 minutes. Season the pork with 1 teaspoon of the salt and 1/4 teaspoon of the pepper and cook it in batches, turning occasionally, until browned all over, 8 to 10 minutes per batch. Use a slotted spoon to transfer the meat to a platter as it browns.

Prick the sausages with a fork and then add them to the pot and cook, turning occasionally, until browned but not cooked through, about 8 minutes. Transfer the sausages to the platter and refrigerate until you are ready to use them.

Add the onion and garlic to the pot and cook, stirring. until translucent, 3 to 4 minutes. Add the tomato paste and cook, stirring. until it darkens slightly, 1 to 2 minutes. Return the browned pork shoulder to the pot. Add the canned tomatoes, tomato puree, sugar, bay leaves, oregano, and 4 cups water. Season with the remaining teaspoon of salt and 1/4 teaspoon of pepper and bring to a boil. Reduce the heat to low and cool, partially covered, stirring to the bottom of the pot occasionally, until the meat is tender and the sauce is slightly thickened, about 1 1/2 hours.

MEANWHILE, MAKE THE MEATBALLS:
Heat the oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the onion, garlic, thyme, and rosemary and cook until translucent, 3 to 4 minutes. Transfer to a large bowl and let cool, then add the milk and bread and let soak until moistened. Add the egg, Parmesan, parsley, salt, and pepper and knead until combined. Add the ground beef and knead until evenly mixed. Divide the meat into 24 portions and roll into ballIs. Rinse and dry the skillet.

Once the sauce has cooked for 1 1/2 hours, heat 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes. Dust the meatballs with flour, tapping off the excess, and add half of them to the skillet. Cook over medium-high heat, turning occasionally, until the meatballs are browned all over but not cooked through, about 3 minutes. Using a slotted spoon, add the meat balls to the sauce as they brown and repeat with the remaining meatballs. Cut the browned sausages into 1/2-inch-thick rounds and add to the sauce along with the meatballs. Simmer, uncovered, until the meatballs and sausages are cooked through, about 30 minutes.

Discard the bay leaves and use the sauce immediately, refrigerate it in an airtight container for up to 4 days, or freeze for up to 3 months.

Makes 6 cups (enough for 1 lasagna plus leftovers)
Used by permission to Recipelink.com from Clarkson Potter
Source: Lasagna: A Baked Pasta Cookbook by Anna Hezel and the Editors of Taste