Sunday Sauce with Meatballs & Sausage (LC, GF)

By Brian Coppola
June 5, 2018
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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

Makes: 16 servings
Prep time: 1 hrs 30 min
Cook time: 3 hrs

Ingredients

Meatballs and Sausage

  • 2 pounds sweet Italian sausage (bulk)
  • 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 sauce
  • 4 whole roasted red peppers
  • 2 large Vidalia onions, diced
  • 2 tablespoons rosemary leaves
  • 2 tablespoons basil leaves
  • 6 tablespoons minced roasted garlic
  • 4 tablespoons EVOO
  • 2 tablespoons white pepper

Directions

  1. Dice and caramelize the onions in EVOO while you make the meatballs
  2. 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 minutes at 350F
  3. Set the onions 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.
  4. 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, paste, garlic, and seasonings. Process for about 30-45 seconds; transfer to a large saucepot. Repeat.
  5. 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.
  6. Serve over a portion of pasta, or alone, topped with cheese.

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