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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.

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

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

Find it online: https://thefamilycooking.com/sunday-sauce/