big batch of homemade meatball sauce

Step 3: Brown the Meatballs

Heat a large, heavy-bottomed pot or Dutch oven with a thin layer of olive oil. Brown the meatballs in batches, turning gently until they develop a golden crust on all sides. They don’t need to cook through at this stage.

Remove the browned meatballs and set them aside. This step adds depth and richness to the final sauce.

Step 4: Build the Sauce Base

In the same pot, add a bit more olive oil if needed. Sauté diced onions over medium heat until soft and translucent. Add garlic and cook briefly until fragrant, being careful not to burn it.

Stir in tomato paste and cook for a few minutes, allowing it to darken slightly—this caramelization intensifies the tomato flavor.

Step 5: Add Tomatoes and Seasoning

Pour in crushed tomatoes or tomato purée, followed by a splash of water or broth to loosen the sauce. Season with salt, pepper, dried basil, oregano, bay leaves, and a pinch of sugar if needed to balance acidity.

Stir well, scraping up the browned bits from the bottom of the pot—those bits are pure flavor.

Step 6: Return the Meatballs to the Sauce

Gently nestle the browned meatballs back into the sauce. Spoon sauce over the top to ensure they’re fully coated. Reduce the heat to low once the sauce begins to bubble.

Step 7: Slow Simmer to Perfection

Cover the pot partially and let the sauce simmer slowly for 1½ to 3 hours, stirring occasionally. This long, gentle cooking allows the meatballs to become incredibly tender while infusing the sauce with savory richness.

As it cooks, the sauce thickens, darkens slightly, and develops a deep, well-rounded flavor.

Step 8: Taste and Adjust

Before serving, remove the bay leaves and taste the sauce. Adjust seasoning with more salt, pepper, or herbs as needed. A drizzle of olive oil or a handful of fresh chopped basil at the end adds a beautiful finishing touch.

Serving and Storing

Serve this big batch of homemade meatball sauce over spaghetti, rigatoni, or polenta. It also works perfectly in meatball subs or baked pasta dishes.

To store, let the sauce cool completely. Portion it into airtight containers and refrigerate for up to 4 days or freeze for several months. The flavors only get better with time.

Final Thoughts

A big batch of homemade meatball sauce is more than just a recipe—it’s a tradition, a time-saver, and a comfort meal all in one pot. With simple ingredients, patience, and a slow simmer, you’ll create a sauce that tastes like it’s been passed down for generations.

Once you make it this way, jarred sauce just won’t compare. 🍝