Classic Sunday Marinara with Meatballs
A Sunday-sauce style Italian classic, built with a rich, slow-simmered tomato base and tender meatballs. This single-serve version captures deep, cozy flavors, browned aromatics, and a velvet sauce with a gentle, all-day simmer vibe.
- Prep Time: 15 min
- Cook Time: 480 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 1/4 cup extra-virgin olive oil
- 2 small onion, finely chopped
- 4 cloves garlic, minced
- 2 1/2 carrot, finely grated (optional for sweetness)
- 2 1/2 tsp crushed red pepper flakes (optional for heat)
- 2 can (14 oz) crushed tomatoes
- 2 1/2 cup tomato sauce
- 2 1/2 cup water or low-sodium broth
- 2 bay leaf
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 Salt and pepper to taste
- 4 oz ground beef (or 1 small beef meatball mix patty, prepared)
- 2 tbsp breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2 egg yolk
- 4 sprigs fresh parsley, chopped
- 2 tbsp butter (for finishing, optional)
- 2 1/4 cup whole-milk ricotta or mozzarella (optional topping)
Instructions
- Heat 2 tbsp olive oil in a pot over medium heat; sauté onion, garlic, and carrot until soft and translucent, 5–7 minutes, stirring often.
- Add oregano, basil, and crushed red pepper; cook 1 minute until fragrant, then pour in crushed tomatoes, tomato sauce, and water; bring to a gentle simmer.
- In a small bowl, mix beef, breadcrumbs, Parmesan, egg yolk, parsley, a pinch of salt, and pepper; form into one or two small meatballs.
- Brown the meatball(s) in the remaining olive oil, about 2–3 minutes per side; transfer to sauce and gently nestle into the simmering base.
- Reduce heat to very low; cover and simmer 5–8 hours, checking occasionally; stir gently and adjust salt as needed, allowing flavors to deepen.
- If the sauce thickens too much, add a splash of water; toward the end, swirl in butter for shine and finish with ricotta or mozzarella if using.
- Taste and adjust seasoning; serve the sauce and meatballs over cooked pasta or sautéed greens, with extra Parmesan.
Chef’s Pro Tips
- Browning the meatballs first adds depth; don't skip.
- A splash of red wine at the start elevates depth (optional).
Serving Suggestions
Pair with al dente spaghetti, crusty bread, and a simple green salad for a complete plate.
Storage Instructions
Cool sauce completely, refrigerate in a sealed container for up to 3 days; reheat gently.
Nutritional Estimates
Per serving · 2 servings total
| calories | 620 |
|---|---|
| protein | 34 |
| carbs | 38 |
| fat | 32 |
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