Italian Sunday Sauce Classic (Print Version)
Hearty tomato sauce with meats, garlic, basil, and simmered flavor. Perfect for Sunday gatherings.
# Ingredients:
→ Meats
01 -
1 pound Italian sausage, links or cut
02 -
1 pound homemade or store-bought meatballs
03 -
1 pound pork ribs, separated
04 -
1 pound beef braciole or preferred stew meat
→ Aromatics & Oil
05 -
1/4 cup extra virgin olive oil
06 -
8 cloves garlic, thinly sliced
→ Tomato Base
07 -
1/4 cup tomato paste
08 -
3 cans (28 ounces each) San Marzano tomatoes, crushed or whole by hand
→ Herbs & Seasonings
09 -
3/4 cup fresh basil leaves, divided
10 -
Kosher salt, to taste (added gradually)
→ Optional Ingredients
11 -
1 Parmesan rind, optional
12 -
1 bay leaf, optional
13 -
1/4 cup fresh flat-leaf parsley, chopped, optional
# Steps:
01 -
In a large stockpot or Dutch oven over medium-high heat, sear Italian sausage, meatballs, pork ribs, and braciole until deeply browned on all sides. Remove meats and set aside.
02 -
Reduce heat to medium. In the same pot, add olive oil and saute thinly sliced garlic until fragrant, about 1 minute.
03 -
Move garlic to the pot’s perimeter, add tomato paste to the center, and allow to caramelize lightly while stirring for 2 minutes. Combine with garlic and oil.
04 -
Pour in crushed San Marzano tomatoes and half the fresh basil. Season with salt gradually. Bring to a gentle simmer.
05 -
Nestle all browned meats into the tomato mixture. Add Parmesan rind, bay leaf, and parsley, if using.
06 -
Reduce heat to low and simmer uncovered for at least 3 hours, stirring occasionally. Taste and adjust salt as needed.
07 -
Add reserved basil during the last 10 minutes. Remove all meats before serving. Optionally, puree sauce slightly for a smoother consistency, or leave rustic. Serve hot over pasta and top with sliced meats and grated cheese.
# Notes:
01 -
For a richer sauce, simmer longer and stir periodically to prevent scorching. Using San Marzano tomatoes ensures robust flavor.