Sunday Sauce

Why You’ll Love This Recipe

Sunday Sauce turns simple ingredients into an incredibly flavorful meal through low and slow cooking. Browning the meats first creates a savory foundation, while tomatoes, garlic, onions, and herbs gradually develop into a thick, robust sauce. It’s perfect for feeding a family, tastes even better the next day, and makes excellent leftovers for easy meals throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sauce

• Extra-virgin olive oil
• Yellow onion, finely chopped
• Garlic cloves, minced
• Tomato paste
• Crushed tomatoes
• Whole peeled tomatoes
• Tomato puree
• Fresh basil leaves
• Dried oregano
• Crushed red pepper flakes, optional
• Salt
• Freshly ground black pepper
• Parmesan rind, optional

For the Meat

• Italian sausage links
• Beef short ribs or beef chuck
• Pork ribs
• Homemade or prepared meatballs
• Olive oil, for browning

For Serving

• Rigatoni, ziti, spaghetti, or another favorite pasta
• Freshly grated Parmesan cheese
• Fresh basil
• Ricotta cheese, optional

Directions

1. Pat the beef and pork dry and season lightly with salt and black pepper.
2. Heat a small amount of olive oil in a large, heavy-bottomed pot over medium-high heat.
3. Brown the sausage, beef, and pork in batches, turning until deeply colored on several sides. Transfer the browned meats to a plate.
4. Reduce the heat to medium and add the chopped onion. Cook until softened, about 5 minutes.
5. Add the garlic and cook briefly until fragrant.
6. Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly.
7. Add the crushed tomatoes, whole peeled tomatoes, and tomato puree. Break the whole tomatoes into smaller pieces with a wooden spoon.
8. Stir in the basil, oregano, red pepper flakes if using, salt, black pepper, and Parmesan rind if desired.
9. Return the browned sausage, beef, and pork to the pot along with any accumulated juices.
10. Bring the sauce to a gentle simmer, then reduce the heat to low.
11. Partially cover and simmer for 2 1/2–3 hours, stirring occasionally to prevent the bottom from sticking.
12. Add the meatballs during the final 45–60 minutes of cooking so they can absorb the sauce without falling apart.
13. When the meats are tender and the sauce is thick and flavorful, taste and adjust the seasoning.
14. Remove the Parmesan rind if used.
15. Cook your chosen pasta until al dente, then toss it with enough Sunday Sauce to coat generously.
16. Serve the pasta with the tender meats, additional sauce, grated Parmesan, basil, and ricotta if desired.

Servings and timing

• Servings: 8–10
• Prep time: 30 minutes
• Cook time: About 3 hours 30 minutes
• Total time: About 4 hours

Variations

• Use only sausage and meatballs for a simpler version.
• Add braciole for an especially hearty Sunday Sauce.
• Use pork shoulder instead of pork ribs.
• Add additional crushed red pepper for a spicier sauce.
• Stir in fresh parsley along with the basil.
• Use only beef-based meats if preferred.
• Serve the sauce with creamy polenta instead of pasta.
• Use the leftover sauce and meat as a filling for baked pasta.

Storage/Reheating

Allow leftover Sunday Sauce to cool before transferring it to airtight containers. Refrigerate the sauce and meats for up to 4 days. Reheat gently in a covered saucepan over medium-low heat, stirring occasionally until thoroughly heated. Add a small splash of water if the sauce has become too thick. Sunday Sauce also freezes well for up to 3 months. Freeze it in meal-sized portions, thaw overnight in the refrigerator, and reheat on the stovetop.

FAQs

What is Sunday Sauce?

Sunday Sauce is an Italian-American tomato sauce that is slowly simmered with several types of meat, often including sausage, meatballs, beef, and pork.

Why is it called Sunday Sauce?

The name comes from the tradition of preparing a large, slow-cooked meal for family gatherings on Sundays.

How long should Sunday Sauce simmer?

Around 2 1/2–3 hours of gentle simmering gives the meats time to become tender and allows the flavors of the sauce to develop.

What meats are best for Sunday Sauce?

Italian sausage, meatballs, beef short ribs, pork ribs, braciole, and beef chuck are all popular choices.

Do I need to brown the meat first?

Browning is strongly recommended because it develops deeper savory flavors before the meat is simmered in the tomatoes.

Can I make Sunday Sauce ahead of time?

Yes. It’s an excellent make-ahead recipe because the flavors often become even richer after resting overnight in the refrigerator.

What pasta goes best with Sunday Sauce?

Rigatoni, ziti, paccheri, spaghetti, and other substantial pasta shapes work especially well with the rich sauce.

Why is my Sunday Sauce too thin?

Continue simmering it partially uncovered so excess liquid can evaporate. The sauce will gradually become thicker and more concentrated.

Can I freeze Sunday Sauce?

Yes. Cool the sauce completely, portion it into freezer-safe containers, and freeze for up to 3 months.

Is Sunday Sauce the same as marinara?

No. Marinara is generally a relatively quick tomato sauce without slow-cooked meat. Sunday Sauce is cooked much longer and typically contains several different meats, producing a richer flavor.

Conclusion

Sunday Sauce is more than a simple tomato sauce; it’s a slow-cooked, comforting meal designed for sharing. Tender meats, tomatoes, garlic, herbs, and hours of gentle simmering create a deeply flavorful sauce that pairs perfectly with pasta and plenty of grated Parmesan. Whether you’re continuing a family tradition or starting a new one, a big pot of Sunday Sauce makes an unforgettable centerpiece for a relaxed weekend meal.

Sunday Sauce

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Sunday Sauce is a rich Italian-American tomato sauce slowly simmered with sausage, beef, pork, meatballs, garlic, and herbs. Served generously with pasta and Parmesan, it is a hearty centerpiece for a relaxed family meal.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours
• Yield: 8–10 servings
• Category: Main Course
• Method: Slow Simmer
• Cuisine: Italian-American
• Diet: Low Lactose

Ingredients

• Extra-virgin olive oil
• Yellow onion, finely chopped
• Garlic cloves, minced
• Tomato paste
• Crushed tomatoes
• Whole peeled tomatoes
• Tomato puree
• Fresh basil leaves
• Dried oregano
• Crushed red pepper flakes, optional
• Salt
• Freshly ground black pepper
• Parmesan rind, optional
• Italian sausage links
• Beef short ribs or beef chuck
• Pork ribs
• Homemade or prepared meatballs
• Olive oil, for browning
• Rigatoni, ziti, spaghetti, or another favorite pasta
• Freshly grated Parmesan cheese
• Fresh basil, for serving
• Ricotta cheese, optional

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Instructions

1. Pat the beef and pork dry and season lightly with salt and black pepper.
2. Heat a small amount of olive oil in a large, heavy-bottomed pot over medium-high heat.
3. Brown the sausage, beef, and pork in batches, turning until deeply colored on several sides. Transfer the browned meats to a plate.
4. Reduce the heat to medium, add the chopped onion, and cook for about 5 minutes until softened.
5. Add the garlic and cook briefly until fragrant.
6. Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly.
7. Add the crushed tomatoes, whole peeled tomatoes, and tomato puree. Break the whole tomatoes into smaller pieces with a wooden spoon.
8. Stir in the basil, oregano, optional red pepper flakes, salt, black pepper, and optional Parmesan rind.
9. Return the browned sausage, beef, and pork to the pot along with any accumulated juices.
10. Bring the sauce to a gentle simmer, then reduce the heat to low.
11. Partially cover and simmer for 2 1/2–3 hours, stirring occasionally to prevent sticking.
12. Add the meatballs during the final 45–60 minutes of cooking and continue simmering gently.
13. When the meats are tender and the sauce is thick and flavorful, taste and adjust the seasoning.
14. Remove and discard the Parmesan rind if used.
15. Cook the chosen pasta until al dente, then toss it with enough Sunday Sauce to coat generously.
16. Serve the pasta with the tender meats, additional sauce, grated Parmesan, fresh basil, and optional ricotta.

Notes

• Brown the meats before simmering to develop deeper savory flavor.
• For a simpler version, use only Italian sausage and meatballs.
• Braciole can be added for an especially hearty variation, or pork shoulder can replace the pork ribs.
• Add extra crushed red pepper flakes for more heat or fresh parsley for additional herbal flavor.
• Serve with creamy polenta instead of pasta if preferred.
• If the sauce is too thin, continue simmering partially uncovered until it reaches the desired consistency.
• Sunday Sauce can be made ahead and often develops even richer flavor after resting overnight.
• Refrigerate cooled sauce and meats in airtight containers for up to 4 days.
• Reheat gently in a covered saucepan over medium-low heat, adding a splash of water if the sauce becomes too thick.
• Freeze cooled Sunday Sauce in meal-sized portions for up to 3 months and thaw overnight in the refrigerator before reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 720 kcal
• Sugar: 12 g
• Sodium: 1180 mg
• Fat: 37 g
• Saturated Fat: 13 g
• Unsaturated Fat: 21 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 7 g
• Protein: 40 g
• Cholesterol: 115 mg