Falcone's Sauce with Poached Eggs
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Falcone's Sauce with Poached Eggs

This recipe for Falconeā€™s Sunday Sauce with Poached Eggs is a beautiful example of a time-honored family recipe.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Main
Cuisine: Italian
Servings: 6



  • 1/2 cup extra virgin olive oil
  • 1 small onion, diced finely
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 12 ounce cans tomato paste
  • 2 cans water
  • 1 tablespoon sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 cup fresh basil, torn
  • 1/2 teaspoon fennel seeds
  • 1/2 cup grated Locatelli pecorino cheese
  • salt and pepper to taste
  • 1 recipe meatballs


  • 1/2 pound ground beef - 80/20
  • 1/2 pound pound pork
  • 1 medium onion, diced and caramelized
  • 2 cloves garlic, minced finely and cooked with onion
  • 1 cup bread crumbs
  • 1/2 cup finely chopped parsley
  • 1/4 cup grated Locatelli pecorino cheese
  • 2 eggs
  • 1 cup warm water
  • salt and pepper to taste



  • This is a long, slow simmer sauce. You must simmer the meatballs in the sauce to complete its flavor
  • Place a large sauce pan over medium heat. Add olive oil and onion, cooking until onion is translucent.
  • Add garlic, dried oregano and basil. Allow to cook until aromatic and onions start to brown but not burn.
  • At this point, add tomato paste, water, sugar, onion powder, garlic powder, fennel seeds, fresh basil and cheese. Stir together. Reduce heat to low and allow to start to simmer [cooked-timer hour="1"]1 hour[/cooked-timer].
  • At this point, prepare your meatballs to add to sauce.


  • In a large mixing bowl, add all ingredients and mix together. Being careful not to over mix or the meatballs will become tough. Form into 2 ounce balls and brown in a cast iron skillet.
  • Add browned meatballs and any cooking liquid, fond and fat from the skillet into the sauce Allow to simmer on low [cooked-timer hour="1"]1 hour[/cooked-timer].
  • Remove the meatballs and allow the sauce to simmer an [cooked-timer hour="1"]additional hour[/cooked-timer]. You want to remove the meatballs so the sauce doesn't take on a bitter flavor
  • Towards the end of the sauce's second hour of low simmer, crack the eggs into the sauce and allow to poach to your liking of doneness.
  • To serve, use a wide shallow bowl, place sauce at bottom, top with poached eggs and more grated Locatelli, fresh chopped parsley, a hit of extra virgin olive oil and some toasted, crunchy bread. Enjoy!


Serving: 1g