Italian Sunday Sauce
Transform your kitchen into an Italian trattoria with this indulgent Italian Sunday Sauce, a slow-simmered masterpiece brimming with rich flavors and hearty textures. Perfect for a family gathering or meal prep, this traditional recipe combines browned sweet Italian sausage, tender pork ribs, and savory beef chuck, all enveloped in a luxurious tomato-based sauce infused with red wine, aromatic garlic, and classic Italian herbs like basil and oregano. Simmered to perfection for four hours, the sauce develops a deep, complex flavor profile while the meat becomes irresistibly tender. Serve it over your favorite pasta or alongside crusty bread for an unforgettable, comfort-filled feast. Ideal for Sunday meal traditions or special occasions, this Italian Sunday Sauce is the heart of Italian-American comfort food, bringing joy with every bite.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 4 sweet Italian sausage links
- 1 pound bone-in pork ribs or pork neck bones
- 1 pound beef chuck or stew beef
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 56 ounces canned crushed tomatoes
- 6 ounces canned tomato paste
- 2 cups water
- 1 cup red wine
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 2 teaspoons dried parsley
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sugar
- 0.25 cup fresh basil leaves, chopped
- 0.25 cup fresh parsley, chopped
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Add the Italian sausage links and cook until browned on all sides, about 5 minutes. Remove and set aside.
Add the pork ribs or neck bones to the pot and sear until browned, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the beef chuck or stew beef and brown on all sides, about 4-5 minutes. Remove and set aside.
Lower the heat to medium and add 1 tablespoon of olive oil to the pot. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the tomato paste and stir to coat the onions and garlic, cooking for 2 minutes to enrich the flavor.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, water, dried basil, dried oregano, dried parsley, red pepper flakes, salt, black pepper, and sugar.
Return the browned meats (sausages, pork, and beef) to the pot along with any juices they released.
Bring the sauce to a gentle boil, then lower the heat to a simmer.
Cover the pot partially with a lid and simmer for 3.5 to 4 hours, stirring occasionally to prevent sticking. The sauce should thicken, and the meats should become tender and full-flavored.
During the last 10 minutes of cooking, stir in the fresh basil and parsley.
Taste and adjust seasoning as needed.
Serve hot over pasta, or transfer to a serving dish and enjoy with crusty bread.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 13.4 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
