"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sunday Sauce, LaValle Style Recipe

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This recipe for Sunday Sauce, LaValle Style, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Three Sisters


For Sauce:
1 1/2 lb. Italian sausage, cut into links
3 bone in pork chops
1 medium yellow, minced
4 cloves garlic, minced
4 cans crushed tomatoes
1 cup dry wine (can use white or red)
1 1/2 cans water (use the tomato can)
1/2 cup fresh basil, chopped
For the Meatballs:
1 1/2 lbs meatball mix (beef, pork and veal)
2 eggs
4 garlic cloves, minced
4 slices day old bread, soaked in milk
3/4 cup grated romano cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
breadcrumbs, if needed
evoo for frying


For the Sauce:
In a large saucepan, heat oil till very hot. Add meats and cook till browned. Add onion and garlic and continue cooking on medium heat till onions have softened--being careful not to burn the garlic.
Lower the heat and add the wine. Cook for about 3-4 minutes. Add the crushed tomatoes and the water--bring to a simmer stirring occasionally. season with fresh ground pepper and gray salt. Add the basil and place the cover on the pan slightly ajar. Continue cooking---do not let the sauce boil. Simmer slowly. If you feel the sauce is too thick for you; add a little water. You can control the consistency

For the Meatballs:
Squeeze excess liquid from bread--combine with other ingredients in a bowl and mix with hands. If the mixture seems too wet, add some seasoned bread crumbs. (the mixture should be VERY moist---but not dripping wet) Form into medium size balls. Heat a large frying pan, add the evoo to cover the bottom, and when the oil is very hot, begin frying the balls---about 4-5 minutes on each side. Drain on paper towels for a few minutes then add to the sauce. Stir well to combine all the meats, and continue cooking very slowly for a few hours

To Serve:
Cook your favorite pasta, al dante, of course. Drain. Place pasta in a large bowl, and cover with the desired amount of sauce. Remove meats to a serving platter and serve along side of the pasta. Top with grated cheese.

Number Of Servings:
Number Of Servings:
10 - 15
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This sauce is a staple in our home. We have "Macaroni" on Sunday--the sauce and the meat is great in sandwiches during the week.
Fresh Italian bread is a "no brainer" with this meal--and to us---it just tastes like Mother made it. We have a delicious wine with dinner--it enhances the flavor of the sauce.




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