Sunday Sauce
intro
Rich, slow-simmered tomato sauce loaded with tender braised pork, sausage, and beef, cooked to deep savory perfection for cozy Sunday family meals.
Ingredients
Steps
Heat Oil, Pat Meats Dry
Heat 3 tablespoons (45ml) extra-virgin olive oil in a heavy-bottomed 8-quart Dutch oven over medium heat (350°F / 175°C). Pat pork spare ribs and Italian sausage links completely dry with paper towels, season all over with 1 teaspoon (5g) kosher salt and 1/2 teaspoon (1g) black pepper. Working in 2 batches to avoid crowding the pot, sear ribs for 3 minutes per side until deep golden brown, then sear sausage links for 2 minutes per side until evenly crisped on the outside. Transfer seared meats to a clean plate and set aside.
Prep and Season Braciole
Reduce stovetop heat to medium-low (325°F / 160°C). Lay the 4 pounded 1/4-inch thick beef round slices flat on a wooden cutting board, season each with 1/16 teaspoon kosher salt (1/4 tsp total across all slices) and a pinch of black pepper (1/4 tsp total), roll tightly from the short edge to form compact 3-inch logs, and secure each roll with 2 wooden toothpicks. Add braciole rolls to the rendered fat in the Dutch oven, searing for 2 minutes per side until evenly browned on all surfaces, then transfer to the plate with the other seared meats.
Sauté Diced Yellow Onion
Leave the rendered meat fat in the Dutch oven (add 1 teaspoon olive oil if less than 1 tablespoon of fat remains), add the 150g finely diced yellow onion, and cook for 5 minutes over medium-low heat until soft and translucent. Add the 18g minced garlic and 32g tomato paste, stirring constantly with a wooden spoon for 2 minutes until the tomato paste darkens to a deep rust red and smells richly fragrant. Pour in the 120ml dry red wine, scraping the pot bottom firmly to lift all browned fond bits, and simmer for 3 minutes until the wine is reduced by half.
Stir in Tomato Sauce Ingredients
Pour the 1600g crushed San Marzano tomatoes and 240ml low-sodium beef broth into the pot, stirring to fully combine with the onion and wine base. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, the whole bay leaf, remaining 3/4 teaspoon kosher salt, remaining 1/4 teaspoon black pepper, and 1 teaspoon granulated sugar, stirring until evenly incorporated. Bring the sauce to a gentle simmer (small, slow bubbles breaking at the surface, no rolling boil) over medium heat, which takes approximately 4 minutes.
Nestle Meats in Sauce
Nestle all seared meats (ribs, sausage, braciole) back into the sauce, ensuring each piece is at least 3/4 submerged in liquid. Once the sauce returns to a gentle simmer, reduce heat to the lowest stovetop setting (200°F / 95°C), set the pot lid slightly ajar to leave a 1-inch gap for steam to escape (to prevent splattering and over-thickening), and simmer for 2 hours and 45 minutes. Stir the sauce gently every 30 minutes, scraping the pot bottom to prevent sticking, until all meats are fork-tender and pull easily from the rib bones.
Finish Sauce with Basil
After the 2 hour 45 minute simmer, turn off the stovetop heat. Remove and discard the bay leaf, then pull out all toothpicks from the braciole rolls. Stir in the 10g chopped fresh basil, then taste and adjust salt or pepper if needed. Let the sauce rest uncovered for 15 minutes to allow flavors to meld, and skim any excess fat from the surface if desired before serving over cooked al dente pasta.
Tips
2.Always pat meats completely dry before searing: surface moisture creates steam that prevents the deep, golden brown crust that builds rich, complex flavor in the finished sauce.
3.This sauce tastes even better made 1 day ahead: chill it in the refrigerator overnight to let the meat and tomato flavors meld more deeply, then reheat gently before serving.
OMG this sauce tastes exactly like my grandpa’s Sunday gravy he used to make when I was a kid! I added sweet Italian sausage and braciole like he did, simmered the full 3+ hours, and my whole extended family was raving at our dinner last weekend. Total game changer, I’m never using jarred sauce again. SO good.
Made this for my three picky boys last night and they all asked for seconds! I was worried the 3 hour 45 minute cook time would be too much for a school night, so I prepped all the ingredients the night before and let it simmer on low while I helped with homework. Even my husband who only likes meat sauce said this is a new weekly staple. My kids loved it so much they dipped their garlic bread straight in the pot!
Took this to my neighborhood potluck last Sunday and people were literally coming up to me asking for the recipe all night! I used San Marzano tomatoes like the recipe suggested and the depth of flavor is unreal. Only thing I changed was adding a pinch of red pepper flakes for a little heat, which was perfect for our group.
Wait, is there a reason you simmer this for so long? I usually make my red sauce in 45 minutes and it tastes fine. 3+ hours seems like overkill, not gonna lie. I might try it but cut the cook time down to an hour and a half and see how it goes.
Perfect for meal prep! I made a big batch on Sunday, portioned it into freezer containers, and now I’ve got sauce for spaghetti, meatball subs, and lasagna for the next two weeks. It reheats like a dream, no weird separation or watery texture like some other slow-simmered sauces I’ve tried. 10/10 will be in my regular rotation.
Made this with homemade meatballs (half beef, half pork, lots of parm and garlic) and it was chef’s kiss. My Italian grandma came over for dinner and she said it tasted like the sauce she made growing up in Chicago’s Little Italy. I did add an extra can of tomato paste because I like my sauce a little thicker, which worked out great.
I was so excited to make this but I burned the garlic when I was sautéing it at the start 😭 Had to toss that batch and start over. Any tips for not burning the garlic when you’re prepping the base? I don’t want to mess it up next time!
Solid recipe, but I swapped the pork ribs for meatless meatballs to make it vegetarian for my partner, and it still turned out really flavorful! The slow simmer makes all the difference even without the meat adding fat. I added a little extra olive oil and some mushroom powder to bump up the umami, would highly recommend that swap for any other veggie folks out there.
SO good. I stirred a rind of parmesan into the sauce while it simmered like my mom taught me, and it added that perfect salty, nutty depth. Served it over fresh pappardelle and my date said it’s the best pasta they’ve ever had. Will absolutely be making this for every Sunday dinner from now on.
Made this for our family’s Sunday football watch party and it was a total hit! I served it with rigatoni, garlic bread, and a big Caesar salad, and there were zero leftovers. The only note I have is that I wish I’d made a double batch, because everyone went back for thirds. Next time I’m doubling for sure.
Wait a second, is this the same sauce they use at those old school Italian red sauce joints in New York? Because this tastes exactly like the sauce I had on a trip to NYC last year, and I’ve been chasing that flavor ever since. I cannot believe I made it at home for a fraction of the price. Unreal.
I live alone so I was worried this recipe would make way too much, but it freezes so well! I’ve been using it for quick weeknight meals after work, and it tastes just as good as the day I made it. I added some Italian sausage links while it simmered and they got so tender, they practically fell apart when I poked them with a fork.
Tried this recipe last weekend and it was good, but I felt like it was a little too sweet for my taste. Next time I’m cutting the onion a bit and skipping the carrot that’s added for sweetness, I prefer a more tangy, bright tomato flavor. Other than that, the texture was perfect and the cook time was easy to manage.
I grew up eating Sunday gravy every single week at my aunt’s house in Queens, and I’ve been trying to replicate her recipe for years with no luck. This is the closest I’ve ever gotten! I added pork neck bones like she used to, let it simmer for the full time, and I almost cried when I took the first bite. It tastes like home.
Made this after a morning surf last Sunday, let it simmer while I showered and caught up on laundry, and it was ready just in time for dinner with my roommates. We ate it with garlic bread and a couple bottles of cheap red wine, and it was the perfect cozy Sunday meal. No notes, it was perfect.
I’m not the best cook by any stretch, but I decided to try this for my daughter’s birthday dinner because she loves Italian food. I followed the recipe exactly, didn’t skip any steps, and she said it’s the best meal I’ve ever made. Even got a hug that lasted longer than two seconds, which is a win for a dad of a teenager. Worth every minute of the 3+ hour cook time.
Can I use dried herbs instead of fresh? My grocery store was out of fresh basil and oregano this week, and I don’t feel like running to three different stores to find them. I don’t want it to taste bland though!
I’m a broke college student on a budget, and this recipe was totally doable! I used budget canned tomatoes, cheap ground beef for meatballs, and skipped the fancy meats, and it still tasted incredible. My whole dorm floor smelled like sauce all day, and half my neighbors knocked on my door asking for a plate. 10/10, even for beginner cooks on a budget.