If you grew up in an Italian-American home, you know what Sunday smells like: simmering tomatoes, slow-cooked meats, and that unmistakable warmth that fills the whole house. Sunday Sauce is more than just a recipe; it’s a tradition. Every family has their version, but this can give you and your family a glimpse into the kitchen. Most recipes are built on generations of tradition and the highest-quality ingredients Italy has to offer.
It all begins with meat. Italian sausage, beef short ribs, and sometimes even a little pork neck. Whatever meat your family chooses to make it with. Some families are strict with what they use. Others know that a Sunday Sauce brings everyone together, regardless of what cuts are on sale. Searing each piece of meat slowly in imported extra virgin olive oil helps draw out a depth of flavor. It fills the kitchen with smells like a feast in progress. Then comes the base of it all: San Marzano tomatoes, imported straight from the volcanic soil of southern Italy. Their sweetness and low acidity make them perfect for a slow-simmered sauce. Many families have their own preference for the preparation of tomatoes. Some will buy whole peeled tomatoes in the can and crush them themselves. Others will buy diced tomatoes. And some will buy pureed tomatoes, or sauce. This recipe uses cans of pureed tomato. For a more chunky sauce, consider swapping one of the cans for one with diced or whole peeled tomatoes.
As the sauce bubbles away, adding garlic, fresh basil, oregano, and a splash of Chianti wine brings it all together. The wine helps give it that luxurious depth Nonna would insist on. And maybe something to sip on along the way. Italian grandmothers know, don’t cook with any wine you wouldn’t drink on its own. Three hours later, what you have isn’t just sauce, it’s love. The meat is fork-tender, the flavors marry perfectly, and every spoonful tastes like home.
Served over imported rigatoni or penne, this sauce is hearty enough for Sunday dinner and simple enough to reheat all week. The secret? Time and respect for the ingredients. Every ingredient should be chosen with care.
Our Nonna’s Tip: Never rush the sauce. Good things take time, and every minute adds another layer of flavor.
Frank & Sal’s offers our family-recipe sauce made in-house, as well as a variety of imported jarred sauces.
Prep time: 15-20 minutes
Cook time: 3 or more hours
Ingredients:
- 1 lb Italian sausage
- ½ lb beef short ribs
- 4 cloves garlic: sliced, crushed, or diced (add more to taste if needed)
- 2 28-oz cans imported San Marzano tomato sauce
- Fresh basil and oregano
- Salt to taste
- ½ cup Chianti
- Extra virgin olive oil
- Box of pasta, preferably imported penne or rigatoni.
- Freshly-grated Parmigiano-Reggiano for finishing
- Ricotta for finishing
Directions:
- In a large pot, sear sausages in olive oil until browned on all sides. Then remove the sausages.
- Add a bit more oil if needed, and allow it to warm up before searing the short ribs. Sear until brown on all sides before removing them.
- Lower the heat and deglaze the pot with the Chianti. Scrape up any fond left on the bottom of the pot.
- Add garlic and tomatoes, bring the pot to a simmer, covered. Let the sauce cook for about 20 minutes, stirring occasionally.
- Add the sausage and short ribs to the pot. Stir them into the sauce so that they are fully in the sauce. Let the sauce simmer for another hour, covered. Stir occasionally as needed.
- Pick the fresh basil leaves and oregano off the stems. Roll the leaves and chiffonade to create ribbons. Stir them into the sauce thoroughly. Taste the sauce and add salt if needed. Let the sauce simmer for about 30 more minutes, covered. Stir occasionally as needed.
- After 30 minutes, crack the lid of the pot, and maintain a light bubbling temperature, lighter than a simmer. In another pot, bring water to a boil for your pasta. Cook and follow the package instructions for al dente.
- Drain pasta in a strainer and return it to the pot or another bowl. Add a ladle’s worth of sauce to the pasta and stir. This will coat the pasta and prevent sticking.
- Turn off the heat on the sauce. Place pasta in a bowl or plate and spoon sauce on top. Add meat to your helping as desired.
- Top your serving with freshly-grated Parmigiano-Reggiano and/or Ricotta.
Additional Tips:
- Add a small piece of Parmigiano-Reggiano rind to the sauce before adding the meat back into the pot. This will add saltiness and depth of flavor. Cheese rind is every nonna’s secret weapon for a perfect Sunday Sauce.
- Keep the stems from your fresh herbs. They can be used to flavor other dishes. Fry them in oil to extract flavor, or chop them up finely into soups or salads.