Sunday Sauce is more than just a meal, it's a tradition. This hearty Italian classic simmers slowly with tomatoes, meat, garlic and herbs to create a rich, savory sauce that fills the kitchen with comforting aromas.
Most importantly Sunday Sauce recipes are what brings families together to enjoy each other's company over a hearty dish and a tall glass of wine!
Sunday sauce is perfect for both regular pasta dishes and baked pasta dishes like my Sicilian Mother's Baked Pasta called Lolli. A dish she made every Christmas that brough the family together for a heartwarming meal.
If you like baked pasta dishes, you'll like my Baked Rice in the Oven, Pasta al Forno, or my Easy Cheesy Baked Zitti.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love Sunday Sauce, not only because it brings the family together, but because it's:
- has rich flavor from simmering over the stove top
- perfect for feeding a crowd or freezing leftovers
- packed with tender meats
- family tradition that brings people together
Try my Kale Caesar Salad with your next meal, you'll love it!
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The Story Behind Sunday Sauce
Sunday sauce also called gravy in some Italian-American families, became popular among immigrants in the early 20th century. It was a way to bring the family together around a big pot of food after church on Sundays.
In Southern Italy, meat was expensive and often reserved for special occasions. Immigrants in America, with greater access to affordable cuts of beef, pork, and sausage, turned Sunday into a day of feasting by simmering meats slowly in tomato sauce.
Every household had its own version. Some added meatballs, others braciole, sausages, or short ribs. The recipe wasn't just about ingredients but about family identify and tradition.
In Italy, a long simmered sauce with meat is called ragu. The Italian American Sunday Sauce grew out of these traditions, but it was adapted in America with different cuts of meat and a greater abundance of tomatoes.
Some families call it Sunday Sauce, others call it Sunday Gravy. The name varies depending on family roots and regional dialects.
Ingredients
For a Classic Sunday Sauce recipe you'll need: tomato puree, tomato paste, garlic, olive oil, herbs, salt, and cuts of meat like beef chuck, pork sausage. You can also add meatballs or chicken pieces.
For exact measurement details and directions see recipe card...
How to Make Sunday Sauce
In a large skillet, on medium heat, sauté garlic in olive oil until fragrant. Season meat with salt and pepper and add meat to skillet. Sear on both sides. (meat does not need to be fully cooked).
Add tomato paste and mix well with meat.
Add tomato passata and basil leaves. Season with salt if needed and add ground pepper.
Bring to boil and then simmer covered on low heat for about 60 to 90 minutes and the meat is fork tender.
Boil your pasta according to the manufacturer's instructions. Cook al dente and combine your pasta and sauce. Place the meat in a separate bowl or on top of your pasta and serve with chunks of meat in every plate.
Storage:
Sunday Sauce stores very well refrigerated for 4 to 5 days in an airtight container. It even tastes better the next day.
You can also freeze this sauce for use on a rainy day. Just store it tightly in an airtight container and thaw out in the refrigerator overnight.
Warm up on the stove top and pour over your favorite pasta.
Top Tips
Brown the meat well before simmering for maximum flavor.
Let the sauce simmer on low heat for at least 2 to 3 hours, if you have time.
Stir occasionally and taste for seasoning adjustments
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Pork Ribs - swap sausage for pork ribs for extra flavor
- Wine - add a splash of wine to deepen the flavor of the sauce, you can also substitute broth for an alcohol free version
- Vegetarian - skip the meat and focus on tomato, mushrooms and lentils for a meatless Sunday sauce
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Sunday sauce simmered for hours, while marinara is a quicker, lighter tomato-based sauce.
Any type of past really, rigatoni, ziti, spaghetti or linguini pasta.
Yes! It actually tastes better the next day as the flavors develop.
Side dishes You might Want to Try
Looking for other recipes like this? Try these:
Recipe Details
Classic Sunday Sauce Recipe from Nonna's Kitchen
https://easyhomemaderecipes.caEquipment
Ingredients
- 3 tbsp olive oil
- 2 cloves garlic sliced and crushed
- 12 oz Italian Sausage cut into medium sized pieces
- 12 oz beef or veal stewing meat cut into small chunks
- 2 tbsp tomato paste
- 24 oz tomato passata or tomato puree
- 3 leaves fresh basil
- salt and pepper to taste
Instructions
- In a large skillet, on medium heat, sauté garlic in olive oil until fragrant. Season meat with salt and pepper and add meat to skillet. Sear on both sides. (meat does not need to be fully cooked).3 tbsp olive oil, 2 cloves garlic, 12 oz Italian Sausage, 12 oz beef or veal stewing meat
- Add tomato paste and mix well with meat. Add tomato passata and basil leaves. Season with salt if needed and add ground pepper.2 tbsp tomato paste, 24 oz tomato passata, 3 leaves fresh basil, salt and pepper
- Bring to boil and then simmer covered on low heat for about 60 to 90 minutes and the meat is fork tender. Traditionally Sunday sauce is cooked over low heat for 2 to 3 hours if you have the time.
- Once cooked, set aside until you are ready to use sauce.
Notes
Top Tips
Brown the meat well before simmering for maximum flavor. Let the sauce simmer on low heat for at least 2 to 3 hours, if you have time. Stir occasionally and taste for seasoning adjustmentsNutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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