Authentic, Sunday Fresh Tomato Sauce with Lamb Meat and Meatballs An Heirloom Recipe from the region of Puglia, Italy.

Written by Published on in Entree, Meal Prep Ideas
Sunday Ragu Sauce is a traditional way of celebrating family, it is a slow cooking sauce and with this heirloom recipe with time comes perfection.

In a class by itself, Italians celebrate Sunday and Family by gathering them around the table and usually the star of the show is Sunday Ragu with different types of meat and cooked for hours in a wonderful fresh tomato sauce. Served over Pasta and fresh grated cheese, it still is one of Italys favorite food.













When you hear the sizzle of the onion it the pan it is game on for this Authentic time tested Italian Sauce Recipe. Never under estimate what a pot of red ragu sauce can do for a Sunday with family and friends.

Choosing the right pasta for the right occasion can be an interesting challenge. One thing is for sure this Sunday Ragu meat sauce Will go with all your pasta choices you make. You can also use it to make eggplant recipes and Lasagna and more.

Pasta is a healthy part of a balanced mediterranean diet.

Authentic Sunday Italian Tomato Sauce with Lamb Meat and Meatballs

An Heirloom recipe passed down from many generations of Italian women from the region of Puglia, I learned from my Nonna Maria who learned from her mother and has been repeated for generations.

Serving Size:
Large portion for meal prep.
Time:
3 to 6 hours
Difficulty:
Patience

Ingredients

  • 1 large yellow onion chopped fine
  • 2 pounds lamb meat with bone in from the shoulder
  • 1 pound ground organic meat. make meatballs and send aside (please refer to my meatball recipe for all the ingredients and details to make your meatballs authentic)
  • 3 32 ounce jars of homemade tomato sauce or your favorite glass jar tomatoes from Italy at your market.
  • 1 heaping tablespoon tomato paste
  • 1 1/2 tablespoon salt
  • 1 tsp ground black pepper
  • 1 cup very finely chopped fresh Italian Parsley
  • 1 clove finely chopped garlic
  • 3 tablespoons olive oil for bottom of pan to saute the meat
  • 1/2 cup red wine
  • 2-3 pounds of Pasta
  • 1 cup grated parmigiano cheese

Directions

  1. To begin, bring a medium size pot of water to boil, add all your Lamb meat raw with bone, allow to boil 10 minutes, remove, strain and pat dry with cloth or paper towels. (this is an important step)
  2. In a large pot over medium heat, add the olive oil. Once oil is heated add the chopped onion. Stir and allow to become golden transparent. Add the garlic, stir for a few minutes.
  3. Add the lamb meat, raise the heat to medium-high stirring bottom often allowing the meat to brown on all sides. About 10 minutes.
  4. Begin to add all three of the canned glass jars of tomato sauce.
  5. Refill 2 of the glass jars with cool tap water and add to the pot. Stir well.
  6. Add salt, pepper, parsley stirring often.
  7. Allow sauce to come to a boil, as soon as it starts boiling, place the heat to low flame. Stir
  8. Add half tsp. sugar and 1/4 tsp baking soda, stir
  9. Cover and allow to cook two hours, then add 1/2 glass of drinking red wine, stir
  10. Gently add the meatballs you made earlier, stirring carefully and remember to always stir the bottom and sides well. Cover again and continue to simmer on low for another hour or two.
  11. Half hour before serving, bring a large pot of water to boil, add your dry pasta, add some salt and stir often, when the pasta is perfect to the taste, strain the water out. Be sure as much water is strained as possible. Place in a beautiful Pasta serving dish, add some sauce toss it around, then add more sauce on top, add the grated cheese all over the top.
  12. In another serving bowl scoop out all the delicious lamb meat and meat balls. if you wish add a wonderful romain lettuce salad, some crusty Italian bread and the meal is complete.

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