Our founder, Steve, traced his family’s history back to the hills of Sicily, where his grandmother Rosa once lived—and where our olive oil estate now thrives. It’s her traditions, her resilience, and her recipes that shape so much of who we are today.

This Sunday meatball and rib ragù is one of her treasures, passed from Rosa to Steve’s mother, and then to him. It’s the kind of recipe built on memory rather than measurements, simmered slowly until the tomatoes sweeten, the ribs soften, and the whole house smells like home. The meatballs develop a delicate crust before sinking into the sauce, the baby back ribs melt into silky strands, and the garlic, herbs, and tomato sauce create the kind of layered depth only hours on the stove can deliver.

Bringing this dish to your table is more than following a recipe—it's carrying on the same Sicilian ritual that inspired Bona Furtuna from the very beginning.

NONNA ROSA'S SUNDAY MEATBALLS WITH SLOW-SIMMERED RIB RAGÙ

Serves 6-8

INGREDIENTS

For the Meatballs:

▢ 1 lb ground chuck
▢ 1/2 lb ground pork
▢ 1/4 lb ground veal
▢ 3–4 medium yellow onions, finely chopped
▢ 4–5 cloves garlic, finely chopped
▢ 1 cup unseasoned breadcrumbs
▢ 1 large handful Italian parsley, finely chopped (about 1/2 cup)
▢ 1–2 large eggs
▢ 1/2 cup grated Pecorino Romano
▢ Kosher salt and black pepper, to taste (Steve never adds either—follow your heart)
▢ Bona Furtuna Organic Everyday EVOO, for browning

For the Sauce:

▢ 3 tbsp Bona Furtuna Organic Everyday EVOO
▢ 3 cloves garlic, thinly sliced
▢ 2 jars Bona Furtuna Organic Oregano Marinara
▢ 1 cup Bona Furtuna Original Passata Sauce
▢ 3 tbsp tomato paste
▢ 6 spring onions, chopped
▢ 1–1 1/2 cups water
▢ 2 tbsp Bona Furtuna Organic Mamma Rose's Herb Blend
▢ 18 baby back ribs

DIRECTIONS

1. In a large bowl, whisk the eggs into the breadcrumbs until they become a thick, rustic paste. Add the ground chuck, pork, and veal, followed by the chopped onions, garlic, parsley, and Pecorino Romano. Using your hands, fold everything together until just combined. Season with salt and pepper if you must, though tradition in the family has always relied on the ingredients to speak for themselves.
2. Roll the mixture into generous golf-ball-sized meatballs. Warm a slick of EVOO in a skillet over medium heat and brown the meatballs on all sides, about 5–10 minutes. You’re only looking for color here—the sauce will finish the cooking. Transfer to a plate and set aside.
3. In a heavy pot or Dutch oven, heat the EVOO over medium heat. Add the sliced garlic and cook until just golden. Stir in the Oregano Marinara and tomato purée.
4. In a separate pan, sauté the spring onions until soft and translucent. Add the tomato paste and 1 cup water, blending with a fork until smooth. Add more water as needed—the paste should loosen and integrate easily. Transfer this mixture to the main pot and stir in Mamma Rose’s Herb Blend. Bring to a steady simmer.
5. Lightly brown 6 of the baby back ribs in a skillet and add them to the sauce. Simmer for 2 hours, until the meat starts to fall from the bone. Remove the bones and return the meat to the pot.
6. Brown the remaining ribs and nestle them into the sauce. Simmer for another 1–1½ hours, until the meat is tender but still on the bone.
7. About 30 minutes before serving, add the browned meatballs to the pot. Let them simmer as the sauce thickens.
8. Mangiamo.
   

Pair with: Bona Furtuna Organic Ancient Grain Pasta, crusty bread, and good company.