If you’ve ever been fortunate enough to experience an Italian Sunday dinner, you know it’s more than just a meal; it’s an event that brings loved ones together around a table, filling the air with laughter, stories, and, of course, the irresistible aroma of a rich, simmering sauce. My own journey with Italian Sunday Sauce is deeply rooted in family traditions that have been lovingly passed down through generations.
I remember my first Italian Sunday in my grandmother’s bustling kitchen in the heart of Tuscany. The sun would peek through the windows, casting a warm glow over the marble countertops where she’d effortlessly transform simple ingredients into a feast fit for a king. The day began early, with her preparing the sauce that would slowly simmer throughout the afternoon, creating a mouthwatering fragrance that would have even the most reluctant of eaters eagerly anticipating dinner.
The process was almost ritualistic. The sizzle of the beef chuck roast as it browned in olive oil, the aromatic onions and garlic releasing their scents into the air, and the vibrant red of the tomato paste slowly melting into a rich sauce. Each step was performed with precision and care, and the kitchen would come alive with chatter as we gathered around the table, eagerly waiting for the sauce to be ready. My grandmother’s sauce was never just about the ingredients; it was about the love and patience that went into every simmering minute.
As I grew older, I took on the task of making the sauce myself, and it became a cherished tradition to gather with friends and family for our own Sunday sauce day. Whether it was a casual afternoon with close friends or a grand family reunion, the recipe became a symbol of togetherness, a way to create lasting memories over a shared meal.
This Italian Sunday Sauce recipe is a tribute to those cherished times. It combines tender beef chuck, savory Italian sausage, and flavorful meatballs simmered in a rich tomato sauce seasoned with just the right touch of herbs and spices. The result is a dish that’s hearty, comforting, and perfect for feeding a crowd. Serve it with pasta, freshly grated Pecorino Romano, and a dollop of creamy ricotta, and you’ve got yourself a meal that’s sure to bring everyone to the table.
So, gather your loved ones, let the sauce simmer, and enjoy the delicious aromas and flavors of a true Italian Sunday meal. It’s more than just food; it’s an experience, a celebration of tradition, and a reminder of the joy found in sharing a meal with those you hold dear.
How to Prepare Italian Sunday Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds boneless beef chuck roast
- Kosher salt and black pepper to taste
- 1 small yellow or sweet onion, finely diced
- 5 cloves garlic, thinly sliced
- A pinch of red pepper flakes
- 3 tablespoons tomato paste
- 2 cans (28-ounce) whole peeled or crushed tomatoes
- 2 bay leaves
- 1 tablespoon minced Italian parsley
- A pinch of sugar (optional)
- 1 1/2 pounds Italian sausage (hot, sweet, or mixed)
- 1 batch homemade or 16-20 store-bought pre-cooked Italian meatballs
- Pasta, for serving
- Grated Pecorino Romano cheese, for serving
- Ricotta cheese, for serving
Directions
- Heat the olive oil in a large Dutch oven over high heat. Generously season the beef with salt and pepper, then sear until it is well browned on all sides. Remove and set aside.
- Lower the heat to medium, then add the onions. Cook until they become soft, about 5 minutes.
- Add the garlic and red pepper flakes, cooking for another 2 minutes.
- Incorporate the tomato paste, stirring well for 1-2 minutes.
- Pour in the canned tomatoes, bay leaves, and parsley. Season with salt and pepper. Fill one of the tomato cans with water and add to the pot, stirring thoroughly. Crush the whole tomatoes using a spoon or blend the sauce for a smoother texture.
- Bring the mixture to a boil. Return the seared beef, sausage, and meatballs to the pot. Reduce heat to low, allowing the sauce to simmer gently for about 3 hours, stirring every 20 minutes to prevent sticking.
- Once the beef is fork-tender and shreddable, turn off the heat and let the meat rest in the sauce until serving time.
- Adjust the seasoning if needed. Transfer the meats to a serving platter using a slotted spoon.
- Toss the cooked pasta with a bit of the sauce, serving the remaining sauce separately. Offer grated Pecorino Romano and Ricotta cheese on the side for garnishing.
Storing Suggestion
Store leftover sauce and meats in an airtight container in the refrigerator for up to 3 days. You can also freeze the sauce for up to 3 months. Make sure to separate the meats and pasta before storing for best results.
Cooking Tips
If you prefer a richer sauce, add a splash of red wine during the simmering process. You can also adjust the consistency by simmering longer for a thicker sauce or adding more water if it becomes too thick.
Serving Suggestions
Serve this hearty sauce with a side of crusty Italian bread to soak up the sauce. A light green salad with a lemon vinaigrette is a great way to balance the meal.
Ingredient Substitutions
For a leaner version, substitute the beef with chicken thighs or turkey sausage. You can also use store-bought marinara if you are short on time.
Seasonal Variations
In the summer, add fresh basil and ripe cherry tomatoes to brighten the sauce. In colder months, roasted root vegetables like carrots or parsnips can add warmth and depth to the dish.
Allergen Information
This recipe contains dairy from the optional cheeses. To make it dairy-free, simply omit the Pecorino Romano and Ricotta cheeses, or use dairy-free alternatives.
FAQ:
Can I make this sauce ahead of time?
Yes, this sauce can be made up to 3 days ahead and stored in the fridge. It also freezes well for up to 3 months.
Can I use store-bought meatballs?
Yes, you can use store-bought pre-cooked meatballs to save time. Just add them to the sauce while simmering.
What type of pasta works best with this sauce?
Thicker pasta like rigatoni, pappardelle, or fettuccine holds up well to this hearty sauce, but any pasta will work.
How can I make the sauce less spicy?
Reduce or omit the red pepper flakes if you want a milder sauce. You can also use sweet Italian sausage instead of hot.
Can I make this sauce in a slow cooker?
Yes, after searing the meat, you can transfer everything to a slow cooker and cook on low for 6-8 hours.
Can I use ground beef instead of chuck roast?
Yes, ground beef can be used as a substitute, but the sauce may have a different texture and flavor. Searing a chuck roast adds more depth to the dish.
Italian Sunday Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds boneless beef chuck roast
- kosher salt and black pepper to taste
- 1 small yellow or sweet onion finely diced
- 5 cloves garlic thinly sliced
- a pinch of red pepper flakes
- 3 tablespoons tomato paste
- 2 28- ounce cans of whole peeled tomatoes or crushed tomatoes
- 2 bay leaves
- 1 tablespoon minced Italian parsley
- a pinch of sugar optional
- 1 1/2 pounds Italian sausage hot, sweet, or a mix
- 1 batch homemade Italian meatballs or 16-20 store-bought meatballs pre-cooked
- pasta for serving
- grated Pecorino Romano cheese for serving
- Ricotta cheese for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over high heat. Season the beef on all sides with salt and pepper, then sear until browned all over. Remove the beef and set it aside.
- Reduce the heat to medium and add the onions to the pot. Cook until softened, about 5 minutes.
- Add the garlic and red pepper flakes, cooking for an additional 2 minutes.
- Stir in the tomato paste and cook for 1-2 minutes.
- Add the tomatoes, bay leaves, and parsley, then season with salt and pepper. Pour in one can of water from the empty tomato can and stir well. If using whole tomatoes, crush them with a spoon or blend with an immersion blender for a smoother sauce.
- Bring the sauce to a boil, then add the beef, sausage, and meatballs. Lower the heat and let the mixture simmer gently, stirring every 20 minutes to prevent sticking, for about 3 hours or until the beef is tender and shredding. Turn off the heat and let the meats sit in the sauce until ready to serve.
- Taste and adjust the seasoning with more salt if necessary. Use a slotted spoon to transfer the meats to a large platter.
- Toss cooked pasta with a small amount of sauce. Serve the remaining sauce in gravy boats or a serving dish, alongside the platter of meats and pasta. Offer bowls of grated Pecorino Romano cheese and ricotta cheese for the table. 🍽️
