Italian-Australian Sunday Sugo with Meatballs
A rich, slow-simmered tomato sauce packed with tender beef and pork meatballs, a beloved Sydney Italian-Australian Sunday lunch classic.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •large heavy-based pot
- •large frypan
- •large mixing bowl
- •wooden spoon
- •tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 36 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 540 kcal
Instructions
- 1
Soak breadcrumbs in milk in a small bowl for five minutes until soft.
- 2
Place beef mince, pork mince, soaked breadcrumbs, egg, parmesan, parsley, and half the garlic into a large bowl.
- 3
Season mixture with one teaspoon of salt and cracked black pepper.
- 4
Mix gently using clean hands until just combined, avoiding overworking the meat.
- 5
Roll meat mixture into golf-ball-sized meatballs and arrange on a tray.
- 6
Heat two tablespoons of olive oil in a large frypan over medium-high heat.
- 7
Brown meatballs in batches for four minutes until golden on all sides, then remove to a plate.
- 8
Heat remaining olive oil in a large heavy-based pot over medium heat.
- 9
Add remaining garlic and tomato paste, cooking for one minute until fragrant and darkened.
- 10
Pour in passata along with 150ml water and bring sauce to a gentle simmer.
- 11
Lower browned meatballs and torn basil into the pot, submerging them gently.
- 12
Simmer uncovered on low heat for 60 minutes until the sauce is rich, thick, and deeply flavoured.
Chef's tips
Do not pack the meatballs too tightly when rolling, or they will turn out dense. Stir the sugo very gently from the base with a wooden spoon so you do not break up the tender meatballs.
Ingredient substitutions
- pork mince → veal mince or additional beef mince
- fresh white breadcrumbs → gluten-free breadcrumbs and gluten-free pasta for serving
- full-cream milk → water or unsweetened almond milk
Storage
Store leftover sugo and meatballs in an airtight container in the fridge for up to four days or freeze for three months.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water until simmering and piping hot.
Common mistakes to avoid
- •Boiling the sauce vigorously, which makes the meatballs tough and dry.
- •Over-mixing the mince mixture, resulting in dense, rubbery meatballs.
- •Skipping the milk-soaked breadcrumbs, which are vital for a tender texture.
Serving suggestions
Cooked Italian-Australian Sunday Sugo with Meatballs?
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