italian sunday sauce recipe

Written ByJenny Smyth Posted on
italian sunday sauce recipe
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The Best italian sunday sauce recipe

I have been making this Italian Sunday Sauce recipe for years, and it is a staple in my home. My family looks forward to it every weekend, and I love how the aroma fills the house as it simmers on the stove. This sauce is perfect for a Sunday dinner with the whole family, and it also works well for meal prep during the week.

It is a hearty and comforting dish that brings everyone together around the table. This sauce comes from the Italian tradition of slow cooking a rich tomato sauce with meat, often served over pasta. The key is to let it simmer for hours, allowing the flavors to meld together.

The taste is deep and savory, with a slight sweetness from the tomatoes and a richness from the meat. The texture is thick and smooth, coating each strand of pasta perfectly. The home cooking technique here is all about patience.

You start by browning the meat to build flavor, then add the tomatoes and let it cook low and slow. This method ensures the sauce develops a complex taste that you cannot rush. It is a simple process, but the results are anything but simple.

Health wise, this sauce is packed with lycopene from the tomatoes, which is great for heart health. The meat adds protein, and you can control the amount of salt and fat by using lean cuts. It is a balanced meal when served with whole wheat pasta and a side salad.

My kids love it, and I feel good knowing they are eating something wholesome and delicious.

Italian Sunday Sauce

Italian Sunday Sauce

4.8 from 1255 votes

This classic Italian Sunday Sauce is a slow simmered tomato based sauce with meat, perfect for a family dinner. The sauce is rich, savory, and full of flavor from the combination of tomatoes and aromatic vegetables.

Prep Time20 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meat

1 pound beef chuck, cut into chunks
1 pound pork ribs
2 Italian sausages, sweet or hot
Salt and black pepper to taste
2 tablespoons olive oil

For the Sauce

1 large onion, finely chopped
4 cloves garlic, minced
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1 cup red wine (optional)
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 tablespoon sugar (optional, to reduce acidity)
Salt and black pepper to taste
1/4 cup fresh parsley, chopped

👨‍🍳Directions

1Season the beef, pork ribs, and sausages generously with salt and pepper.
2In a large heavy pot, heat the olive oil over medium high heat until shimmering.
3Brown the meat in batches, turning occasionally, until all sides are deep golden brown, about 5 to 7 minutes per batch.
4Transfer the browned meat to a plate and set aside.
5Reduce the heat to medium and add the chopped onion to the pot.
6Cook, stirring with a wooden spoon, until the onion is soft and translucent, about 5 minutes.
7Add the minced garlic and cook for 1 minute more until fragrant.
8Pour in the red wine if using, and scrape up any browned bits from the bottom of the pot.
9Let the wine simmer until reduced by half, about 2 minutes.
10Add the crushed tomatoes, tomato paste, oregano, basil, bay leaf, and sugar if using.
11Stir to combine.
12Return the browned meat to the pot, including any juices that have accumulated on the plate.
13Bring the sauce to a gentle simmer, then reduce the heat to low.
14Cover the pot partially and let it cook for 2.
5 to 3 hours, stirring occasionally.
15The sauce is ready when it has thickened and the meat is fork tender.
16Remove the bay leaf and discard.
17Taste the sauce and adjust seasoning with salt and pepper.
18Stir in the fresh parsley.
19Serve the sauce over cooked pasta, such as spaghetti or rigatoni, with the meat on the side or shredded into the sauce.

🔧Equipment

Large heavy pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 30g

📝Notes

Tips: For a leaner sauce, use all beef or turkey sausage. You can also add a pinch of red pepper flakes for heat. This sauce freezes well for up to 3 months.

Watch Video Of How Italian Sunday Sauce Works

To store this Italian Sunday Sauce, let it cool completely and then transfer to airtight containers. It keeps in the refrigerator for up to 5 days, and the flavors often get even better the next day.

For longer storage, freeze it in portion sized containers for up to 3 months. When reheating, warm the sauce gently on the stovetop over low heat, adding a splash of water or broth if it is too thick.

You can also reheat it in the microwave. Serve it over your favorite pasta, with a sprinkle of Parmesan cheese and fresh basil.

This sauce is perfect for family gatherings because it is easy to make in large batches and everyone loves it. It is a reliable recipe that always delivers comfort and satisfaction.

❓ Frequently Asked Questions About Italian Sunday Sauce

1. Can I use canned whole tomatoes instead of crushed?

Yes, you can use canned whole tomatoes. Crush them by hand or with a potato masher before adding to the pot. This will give the sauce a chunkier texture.

2. How do I make this sauce vegetarian?

To make a vegetarian version, omit the meat and add more vegetables like mushrooms, zucchini, and bell peppers. You can also add a can of lentils for protein. The cooking time will be shorter, about 1 hour.

3. Can I use dried herbs instead of fresh?

Yes, dried herbs work well in this sauce. Use 1 teaspoon of dried oregano and 1 teaspoon of dried basil. Add them with the tomatoes for the best flavor.

4. Why is my sauce too acidic?

If the sauce tastes too acidic, add a pinch of sugar or a grated carrot to balance the acidity. Cooking the sauce longer can also mellow the acidity.

5. How do I store leftovers?

Store leftover sauce in an airtight container in the refrigerator for up to 5 days. You can also freeze it in freezer safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

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