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Italian Sunday Sauce Recipe

This is the sauce Sundays were made for—a simmering pot of tradition, tender meat, and tomatoes so rich they’ll make you want to write home. Nonna’s ghost-approved.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Main Course
Cuisine Italian
Servings 6
Calories 550 kcal

Equipment

  • Heavy-bottomed pot the kind that’s seen a few decades
  • Wooden spoon
  • Tongs for meat-turning drama

Ingredients
  

  • 3 tbsp olive oil the fruitier, the better
  • 4 garlic cloves smashed (or 1 tsp garlic powder in a pinch)
  • 1 large yellow onion diced
  • 1 lb pork ribs or substitute with pork chops
  • 1 lb Italian sausage hot or sweet—your call
  • 2 28 oz cans San Marzano tomatoes, hand-crushed
  • ½ cup dry red wine or ½ cup beef broth + 1 tsp balsamic vinegar
  • 1 Parmesan rind or ¼ cup grated Parmesan
  • 1 bay leaf non-negotiable, per Nonna
  • 1 tsp dried oregano or 2 tsp fresh
  • Salt + pepper to taste, but taste first
  • 1 whole peeled carrot for sweetness

Instructions
 

  • Heat olive oil in your heaviest pot over medium-low. Add garlic and sauté until golden (2-3 minutes). Stir in onion and cook until translucent (5-7 minutes). Breathe in—this is the smell of patience.
  • Push onions aside. Add ribs and sausage. Sear until deeply browned (5-7 minutes per side). Work in batches if needed. Those crispy bits? Gold.
  • Pour in crushed tomatoes, wine, oregano, bay leaf, and Parmesan rind. Stir, scraping up the browned bits. Nestle meat into the sauce. Optional: Add the whole carrot (your secret sweetener).
  • Partially cover. Reduce heat to low. Let bubble gently for 3+ hours, stirring occasionally. Add splashes of water if too thick. Do not rush. This is Sunday law.
  • Fish out bay leaf, carrot, and Parmesan rind. Shred meat off ribs (or leave whole for drama). Taste. Need salt? A pinch of sugar? You’re the boss now.
  • Ladle over pappardelle or rigatoni. Top with grated Parmesan and fresh basil. Required: Bread for scarpetta (plate-scraping).

Notes

  • Salt in Waves: Season lightly as you go—onions, tomatoes, final taste.
  • Carrot Trick: Adds subtle sweetness without sugar. Kids fight over it.
  • Leftover Love: Sauce thickens overnight. Thin with pasta water when reheating.
  • Freezer Friendly: Portion into jars. Label “EMERGENCY JOY” (trust me).