Sometimes the best meals are the ones that take a little time. This one’s slow, simple, and absolutely worth it.
Beef, veal, and pork meatballs — lightened with ricotta and cream — simmered in a sweet shallot and garlic tomato sauce. No peppers, no spice, just pure flavor that the kids devoured without hesitation.
The Meatballs
The mix is classic: beef for flavor, veal for tenderness, and pork for fat and sweetness. The ricotta and a splash of heavy cream make them pillowy soft — almost like little clouds that soak up the sauce. After a light brown in olive oil, they finish simmering right in the pot so everything comes together.
The Sauce
No shortcuts here either. Shallots and garlic slowly cooked down in olive oil until golden, then tomato paste for depth, and a mix of crushed and puréed tomatoes thinned with starchy pasta water. A handful of basil goes in early to steep its flavor into the sauce, then a few fresh leaves right before serving to brighten it back up. That’s it — simple, balanced, and honest.
The Finish
Spaghetti tossed straight into the sauce so it clings just right. Meatballs on top, a shower of Parmesan, and a few torn basil leaves to finish. The kind of meal that makes the house smell like Sunday.
Sunday Sauce with Ricotta Meatballs
Ingredients
🥩 Ricotta & Cream Meatballs
- ½ lb ground beef 80/20
- ½ lb ground veal
- ½ lb ground pork
- ½ cup whole-milk ricotta
- ¼ cup heavy cream or Elmlea Double
- ½ cup plain breadcrumbs
- 2 large eggs
- ½ cup grated Parmesan
- 3 cloves garlic minced
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- Olive oil for browning
🍅 Shallot & Basil Tomato Sauce
- 3 tbsp olive oil
- 3 –4 shallots finely chopped
- 6 cloves garlic minced
- 6 oz can tomato paste
- 28 oz crushed tomatoes (or whole peeled, hand-crushed)
- 28 oz tomato purée or strained tomatoes
- ¾ cup reserved pasta water
- 1½ tsp sugar
- 1½ tsp kosher salt adjust to taste
- ½ tsp black pepper
- 1 tsp dried oregano
- 1 large handful fresh basil whole leaves for infusion
- 2 tbsp grated Parmesan finish
- More basil for garnish
Instructions
🥩 Ricotta & Cream Meatballs
- Mix gently by hand until just combined.
- Let rest 10–15 minutes to hydrate.
- Shape into 1½–2" balls.
- Brown on two sides in olive oil; transfer to plate.
🍅 Shallot & Basil Tomato Sauce
- Sauté shallots in olive oil until soft (8–10 min).
- Add garlic and cook 30 sec.
- Stir in tomato paste; cook 2–3 min until deep red.
- Add tomatoes, pasta water, sugar, salt, pepper, oregano.
- Add whole basil leaves for infusion.
- Simmer gently 60–90 min, stirring occasionally.
- Remove basil, stir in Parmesan, adjust seasoning.
Video
@jefsmk POV: Sunday sauce from scratch — beef, veal & pork meatballs with ricotta and cream, simmered in a basil-infused shallot tomato sauce. No heat, just pure flavor. 🍝❤️ #SundayDinner #FamilyMeal #HomemadeMeatballs #PastaNight #Smekerbuilt
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