Description
Italian Sunday Sauce is a rich, hearty, and flavorful tomato-based sauce simmered slowly with tender beef chuck roast, Italian sausage, and meatballs. Perfect for a comforting family meal, this sauce is aromatically enhanced with garlic, onions, herbs, and a hint of red pepper flakes. Traditionally served over pasta and topped with Pecorino Romano and ricotta cheese, it’s a classic recipe that brings a taste of Italy to your table.
Ingredients
Scale
Meat and 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)
Serving Ingredients
- Pasta (for serving)
- Grated Pecorino Romano cheese (for serving)
- Ricotta cheese (for serving)
Instructions
- Sear the Beef: Heat olive oil in a large pot over high heat. Season beef chuck roast generously with kosher salt and black pepper. Sear the beef until browned on all sides, then remove it from the pot and set aside.
- Cook Onions: Lower the heat to medium, add the finely diced onions to the pot, and cook until softened and translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the thinly sliced garlic and a pinch of red pepper flakes, cooking for an additional 2 minutes to release their flavors.
- Incorporate Tomato Paste: Add the tomato paste to the pot and cook for 1 to 2 minutes, stirring constantly to deepen its flavor and remove any raw taste.
- Add Tomatoes and Herbs: Pour in the canned whole peeled or crushed tomatoes, adding their juices as well. Add the bay leaves, minced Italian parsley, and season with salt and pepper to taste. Add one can of water to adjust consistency. If using whole tomatoes, crush them by hand or with a spoon in the pot to break them down.
- Simmer the Sauce: Bring the mixture to a boil, then add the seared beef, Italian sausage, and meatballs into the pot. Reduce the heat to a low simmer. Let the sauce cook gently for about 3 hours, stirring every 20 minutes to prevent sticking and help meld the flavors.
- Final Seasoning and Serve: After simmering, taste the sauce and adjust seasoning if necessary, adding a pinch of sugar if desired to balance acidity. Serve the sauce hot over cooked pasta, topped with grated Pecorino Romano cheese and dollops of ricotta cheese for a creamy finish.
Notes
- Using a good quality chuck roast is key for tender, flavorful meat in the sauce.
- Simmering the sauce low and slow allows the flavors to develop beautifully—do not rush this step.
- If you want a thicker sauce, remove the lid during the last hour of simmering to reduce liquid.
- The pinch of sugar is optional and helps cut the acidity of the tomatoes.
- Leftover sauce tastes even better the next day and freezes well for future meals.
- Serve with your favorite pasta shapes such as rigatoni, spaghetti, or penne.
