Sunday sauce

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Here’s a full Sunday Sauce recipe — the classic, slow-simmered Italian-American feast that turns an ordinary day into a family legend.

Sunday Sauce (Italian-American Gravy)

Servings: 8–10

Prep Time: 30 minutes

Cook Time: 3–4 hours

Total Time: About 4–5 hours (including prep)

Ingredients

For the Meat (use some or all, depending on taste):

  • 2 tbsp olive oil

  • 1 lb Italian sausage links (mild or hot)

  • 1 lb beef short ribs or pork spareribs

  • 6 beef or pork meatballs (homemade preferred)

  • 1 lb pork neck bones or country-style ribs (optional for flavor)

For the Sauce:

  • 1 large onion, finely chopped

  • 6 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 (28 oz) cans crushed tomatoes

  • 1 (28 oz) can tomato purée

  • 1 cup red wine (Chianti or other dry red)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1 tsp sugar (optional, to balance acidity)

  • 1–2 tsp salt, to taste

  • ½ tsp black pepper

  • ½ tsp crushed red pepper flakes (optional)

  • 1 Parmesan rind (optional, for richness)

  • Fresh basil leaves (about ½ cup, torn)

Instructions

1. Brown the Meat

  1. Heat olive oil in a large heavy-bottomed pot (like a Dutch oven) over medium-high heat.

  2. Working in batches, brown sausages, ribs, and neck bones until golden on all sides. Remove and set aside.

2. Sauté Aromatics

  1. In the same pot, add the onion and cook until soft (5–7 minutes).

  2. Stir in garlic and cook for 1 minute until fragrant.

  3. Add tomato paste and cook for 2 minutes to caramelize.

3. Deglaze & Build the Sauce

  1. Pour in the wine, scraping up browned bits from the bottom. Let it simmer for 2–3 minutes.

  2. Add crushed tomatoes, tomato purée, oregano, basil, sugar, salt, pepper, and red pepper flakes.

  3. Add the Parmesan rind if using. Stir well.

4. Simmer Low & Slow

  1. Return all browned meats (except meatballs) to the pot.

  2. Reduce heat to low and partially cover.

  3. Simmer gently for 2½–3 hours, stirring occasionally so nothing sticks.

5. Add Meatballs

  1. During the last 30–40 minutes of cooking, nestle the meatballs into the sauce.

  2. Continue simmering until all meats are tender and the sauce is rich and thick.

6. Finish & Serve

  1. Stir in torn fresh basil at the end.

  2. Remove meat and arrange on a platter.

  3. Serve sauce over pasta (rigatoni, ziti, or spaghetti) with extra Parmesan.

  4. Enjoy the meats alongside or on top of the pasta.

Pro Tips for Legendary Sunday Sauce

  • The Meat Variety Matters — The best flavor comes from a mix of pork, beef, and sausage.

  • Don’t Rush the Simmer — The magic happens between hours 2 and 3, when everything melts together.

  • Make Ahead — This sauce tastes even better the next day after the flavors marry.

  • Bread Required — Not optional. You’ll need it to mop up that last drop.

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