Melissa Jo's Sunday Sauce

Melissa Jo’s Sunday Sauce

Melissa Jo’s Sunday Sauce 


This is how I make my Sunday Sauce for the family! I learned how to make this from my grandmother and mother when I was young, and after years of practice I made it my own! Now, I must say that making a sauce is extremely personal and you have to tweak this recipe to your personal taste! A little more of this…a little less of that…and then you can name it: “insert name”‘s Sunday Sauce! But, here’s my recipe to get you going! Melissa Jo’s Sunday Sauce….

Melissa Jo's Sunday Sauce

My digital cookbook full of my Family’s Italian Family Recipes is available here:

Follow me on my Socials: 

Amazon Store:







Reply to @missywimpelberg here’s my sauce recipe ❤️ #homemadesauce #sauce #gravy

♬ original sound – Mealtime with Melissa

MORE family secret recipes:

Tips & Tricks: 

  • Taste your food: You have to taste the sauce and check for seasoning. Add more salt & pepper, oregano, etc.  to your liking! This is an important step! YOU MUST LAYER the seasonings! AND make this sauce your own!

  • Serve with: Serve with crusty Italian bread, thin spaghetti or linguini,  &  a simple garden salad with Italian dressing

  • Sugar: add a pinch of sugar to the sauce. This is an important step! It cuts the acidity and it’s the old school way. Old school is the best school. My mom & grandma taught me this!

  • Family Secret: Pecorino Romano Cheese: add a small hunk of Pecorino Romano cheese into the sauce while it’s simmering. It’ll disintegrate and add tremendous flavor. If there is a little hunk left you can remove or serve to the lucky guest!

  • Extra Virgin Olive Oil: Drizzle a little extra virgin olive oil over the finished dish before adding the pecorino Romano grated cheese….SO decadent and amazing! The perfect finisher!

  • My meatball recipe:

Melissa Jo Real Recipes

Melissa Jo's Sunday Sauce

Melissa Jo’s Sunday Sauce 


  • 3-4 of  pork shoulder country style ribs

  • 3-4 Italian Sausage links (I use hot Italian sausage)

  • 4-5 tbsp. of extra virgin olive oil

  • 28 oz. can of San Marzano peeled tomatoes

  • Two 28 oz. cans of San Marzano crushed tomatoes

  • 7-8 cloves of chopped garlic

  • a pinch of sugar (about 1 tsp.)

  • 1 can of tomato paste (6 oz.)

  • 2 large handfuls of fresh basil (about 4 oz.)

  • 6 oz. of red wine

  • crushed red pepper to taste (about 1 tsp.)

  • Italian herbs to taste (about 2 tbsp.)

  • garlic powder to taste (about 2 tbsp.)

  • salt & pepper to taste (about 2 tbsp.)

  • small hunk of Pecorino Romano cheese

  • 2 bay leaves

  • water as needed (about 12 oz.)

  • Grated Pecorino Romano cheese (as much as you want to serve with)

How To:

  1. season the country style pork ribs with salt, pepper, and garlic powder (pork style ribs and sausage must be at room temperature before browning)

  2. add olive oil to a large pan with high sides and heat up at medium  heat

  3. add the sausage and pork style ribs and brown on all sides at medium heat

  4. remove the sausage and ribs once they are browned and set aside on a plate (they won’t be cooked all the way through yet)

  5. Brown your meatballs in the same pot. Then, remove the meatballs and set aside.

  6. at a medium heat sauté  crushed red pepper, black pepper, and salt, and fresh chopped garlic (this will only take a minute or so…don’t burn the garlic!)

  7. deglaze pan with the red wine and allow the alcohol to cook out of it (about a couple minutes)

  8. add the peeled hand crushed tomatoes to the pot along with Italian seasoning, garlic powder, salt, pepper, and a pinch of sugar. Bring the pot to a boil. Cover halfway and lower to a simmer and cook about 20 minutes.

  9. after 20 minutes, add both cans of crushed tomatoes and the tomato paste. Fill the small can of tomato paste with water twice and add to the pot. Bring to a boil.

  10. Once the pot comes to a boil, lower and add a hunk of Pecorino Romano cheese and two bay leaves. Add the sausage, pork, and meatballs back into the pot. Bring back to a boil, then lower to a simmer and cover the pot halfway with the lid. Simmer slow and low at least 2 hours up to 5 hours. (add water as needed throughout cooking process)

  11. after about 30-40 minutes  minutes of simmering TASTE THE SAUCE …then add more seasonings as needed

  12. When the sauce is nearly complete add the fresh basil and cook 5 minutes more

  13. serve over your pasta of choice and drizzle a little olive oil over the dish then smother with grated pecorino Romano cheese

  14. Enjoy the BEST dinner EVER! Mangia! Mangia!