Cheese
Sunday Sauce with Meatballs & Sausage (LC, GF)
- Prep time 1 hour 30 minutes
- Cook time 3 hours
- Makes 16 servings
Author Notes
I used to make the typically sweetened Sicilian version of “Sunday Sauce” for pasta, before I stopped eating sugar and started living with reduced carbs. It does not take much to convert to low carb for this recipe, and I simply do not miss the bread I used to eat. I use the chickpea-based breadcrumbs in the meatballs and I am a huge fan of the Banza brand chickpea pasta, which would remind you of a whole wheat version of pasta in its texture and favor. —Brian Coppola
What You'll Need
Ingredients
- Meatballs and Sausage
-
2 pounds
sweet Italian sausage (bulk)
-
4 ounces
prosciutto (chopped)
-
2
eggs
-
0.75 cups
chickpea bread crumbs (or your choice)
-
4 ounces
shredded parmesan cheese
-
4 ounces
shredded asiago cheese
-
2 tablespoons
white pepper
-
1 tablespoon
cayenne pepper
-
3 tablespoons
fennel seeds
-
2 tablespoons
rosemary leaves
-
2 tablespoons
basil leaves
-
1 tablespoon
Italian seasoning
-
8
Sweet Italian sausages
- Sauce
-
3
28 ounce cans DOP San Marzano tomatoes
-
2
18 ounce tomato paste
-
4
whole roasted red peppers
-
2
large Vidalia onions, diced
-
4 ounces
chopped prosciutto
-
2 tablespoons
basil leaves
-
6 tablespoons
minced roasted garlic
-
4 tablespoons
EVOO
-
2 tablespoons
white pepper
-
2 tablespoons
rosemary leaves
Directions
- Dice and caramelize the onions in EVOO while you make the meatballs. About half way through with the onions, add the prosciutto and finish them both off.
- Combine all of the ingredients for the meatballs and mix well with your hands; I use a 1/3 –cup scoop to dole out 16 heaping portions onto a large baking pan lined with parchment; then I roll them into balls, spray them with EVOO and bake for 45-60 minutes at 350F under an Al foil tent (depending on their size)
- Set the onions and prosciutto aside. While the meatballs are cooking, make the sauce. If you have a countertop convection oven, roast the sausages (425F for 45 min, turning intermittently, then broiling at 500F for 10 minutes on each side), otherwise, wait until the oven is free.
- I make the sauce in two portions in a food processor (sue to space). Into the processor put half of each of the tomatoes, peppers, onion/prosciutto, paste, garlic, and seasonings. Process for about 30-45 seconds; transfer to a large saucepot. Repeat.
- Heat the sauce to simmer (less than medium-low heat). Add the meatballs. Cut the cooked sausages in half and add them. Simmer for 2-3 hours.
- Serve over a portion of pasta, or alone, topped with cheese.
See what other Food52ers are saying.