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Chef Maggiore Shares His Sunday Meal

Joey Maggiore is the executive chef of the Maggiore Group’s latest concept, The Sicilian Butcher. One of the most favored dishes on the menu is the Sunday Sugo, an all-time favorite of the chef’s that was served in his childhood home every “Domenica” as a cultural tradition on Sundays.

Sunday Sugo


  • 2 35-ounce cans plum tomatoes with basil
  • ¼ cup extra-virgin olive oil
  • 4 garlic cloves, chopped
  • 1 medium onion, chopped
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon black pepper
  • ½ cup red wine
  • ½ cup grated Parmesan
  • 1 teaspoon salt
  • 1 cup water
  • ½ cup fresh basil leaves, cut into thin strips
  • 1 6-ounce can tomato paste


  • 1 pound ground sirloin or lean ground meat
  • 2 eggs
  • 6 garlic cloves, finely chopped, plus 3 garlic cloves, chopped
  • 1 cup seasoned breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup grated Parmesan
  • ½ cup milk
  • 1 cup extra-virgin olive oil


1. Strain plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.

2. Heat olive oil in a large pot over medium-high heat. Add four cloves garlic, onion, red and black pepper. Sauté until the onion is soft, about 5 minutes.

3. Add juiced tomatoes, red wine, Parmesan and salt.

4. Add tomato paste and water; stir together over medium heat.


1. Put ground meat in a bowl. Beat the eggs and add them to the meat along with six garlic cloves, breadcrumbs, salt, pepper, Parmesan and milk. Mix together with your hands.

2. Wet your hands with water and roll mixture into 2-inch balls. Roll the balls in flour.

3. Heat ½ cup oil in a large skillet. Add three cloves chopped garlic and sauté until golden brown, set aside.

4. Add the meatballs and sauté over medium-high heat, turning them until they are completely brown.