Growing up, Sundays were always special in our household. The smell of savory sauces simmering on the stove would waft through the house, making everyone’s mouth water. My mother had a way of transforming simple ingredients into a feast that brought the family together. I still remember those afternoons when we’d gather around the table, sharing stories and laughter over a hearty meal. That’s where this Italian Sunday Sauce recipe comes from—it’s a dish that carries memories of love and togetherness.
This recipe is not just about food; it’s about family traditions. Whether you’re preparing for a cozy dinner with loved ones or hosting a gathering, this sauce is sure to impress. It’s a labor of love, but the results are worth every moment spent in the kitchen. The combination of meats, garlic, and fresh herbs creates a flavor that’s rich and comforting, just like the ones I enjoyed growing up. Plus, it’s versatile enough to adapt to whatever you have on hand.
As you follow this recipe, take a moment to enjoy the process. There’s something soothing about cooking, and I hope this dish brings you the same joy it has brought me over the years. So, grab your apron, gather your loved ones, and let’s dive into making this delicious Italian Sunday Sauce together. You won’t be disappointed!
How to Make
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Italian Sunday Sauce
Ingredients
- 1 pound lean beef (like sirloin)
- 1 pound beef tenderloin
- 1 pound Italian sausage (hot or sweet)
- 1 pound beef braciole
- 14 classic meatballs
- 4 garlic cloves, minced
- 4 jars (24 oz. each) tomato basil sauce
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 5 to 6 fresh basil leaves, shredded
- 1 pound penne rigate
- 1/2 cup olive oil
- 1 pound lean steak
Directions
Start by patting the meats dry with paper towels to ensure a good sear. In a large stockpot, heat the olive oil over medium heat, then add the minced garlic. Sauté until the garlic is just golden, then remove and set aside, discarding it.
Now, it’s time to brown the meats. Add each type of meat to the pot one by one, ensuring each piece gets nicely seared on all sides before removing it to a plate.
Once all the meats are browned and set aside, pour the tomato basil sauce into the same stockpot and bring it to a gentle simmer.
Return the seared meats to the pot and lightly season everything with salt and pepper. Cover the pot partially and let it cook for about 2 hours, stirring occasionally until the meats are tender and the sauce has reduced by half. If it gets too thick, just add a little water until you reach your preferred consistency.
With about 30 minutes left on the clock, drop in the classic meatballs to let them absorb the rich flavors of the sauce.
While the sauce is cooking, bring a large pot of salted water to a boil. Add the penne rigate and cook until it’s al dente.
When the meat is ready, transfer it to a serving platter. Ladle some sauce over the top and sprinkle with a tablespoon of parsley and a few basil leaves for a fresh finish. Cover it lightly with aluminum foil to keep it warm.
Once the pasta is cooked, drain it and return it to the pot over high heat. Stir in about 2 cups of the sauce, ensuring the pasta is well coated.
To serve, place the pasta in a large bowl with the remaining sauce. Garnish with extra basil and parsley for that vibrant touch, and enjoy this comforting dish while it’s hot!
Storing Suggestion
This Italian Sunday Sauce stores well in the refrigerator for up to three days. Make sure to let it cool before transferring it to an airtight container. For longer storage, it can be frozen for up to three months. Just reheat on the stovetop when you’re ready to enjoy it again!
Cooking Tips
To enhance the flavor, consider adding a splash of red wine to the sauce while it simmers. This can deepen the richness of the dish. If you prefer a spicier kick, use hot Italian sausage. Fresh herbs can also be substituted with dried herbs, but fresh will provide the best flavor. Always taste as you go to adjust seasoning as needed!
Serving Suggestions
This sauce pairs beautifully with crusty bread for dipping or a side salad for a refreshing contrast. A sprinkle of grated Parmesan cheese on top adds an extra layer of flavor. For beverages, a robust red wine complements the meal perfectly.
Ingredient Substitutions
If you’re short on certain meats, feel free to mix and match with what you have on hand. Ground turkey or chicken can substitute the beef for a lighter option, while vegetarian sausage can work well for a meatless alternative without sacrificing flavor.
Seasonal Variations
During the summer months, fresh tomatoes can be used instead of canned sauce for a fresher taste. In the fall, adding seasonal vegetables like zucchini or bell peppers can provide extra flavor and nutrition. Feel free to experiment with whatever seasonal produce you have available!
Allergen Information
This recipe contains common allergens such as gluten (from the pasta) and dairy (if using cheese). For gluten-free options, substitute the pasta with a gluten-free variety. If you’re avoiding dairy, skip the cheese or use a dairy-free alternative to keep the dish allergy-friendly.
FAQ
Can I use different types of meat in this sauce?
Absolutely! Feel free to mix and match the meats based on your preferences. Ground beef, chicken, or turkey are great alternatives that work well in this sauce.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months. Make sure to store them in airtight containers for best results.
Can I make this sauce in advance?
Yes, this sauce actually tastes better when made ahead of time! You can prepare it a day or two in advance and let the flavors meld in the fridge. Just reheat when ready to serve.
What’s the best way to reheat the sauce?
The best way to reheat this sauce is on the stovetop over low heat. Stir occasionally to prevent it from sticking to the pot. You can also add a splash of water or broth if it gets too thick.
Can I use canned tomatoes instead of jarred sauce?
Yes, you can use canned tomatoes instead of jarred sauce. Just crush them and add them to the pot with your seasonings, allowing them to cook down for a rich flavor.
What type of pasta goes best with this sauce?
Penne rigate is a classic choice, but you can use any pasta you prefer. Fettuccine or rigatoni are great alternatives that will hold the sauce well.
Italian Sunday Sauce
Ingredients
- 1 pound lean beef, such as sirloin
- 1 pound beef tenderloin
- 1 pound hot or sweet Italian sausage
- 1 pound beef braciole
- 14 classic meatballs
- 4 cloves garlic, minced
- 4 24 oz. jars tomato basil sauce
- Kosher salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 5 to 6 fresh basil leaves, shredded
- 1 lb penne rigate
- 1/2 cup olive oil
- 1 lb lean steak
Instructions
- Pat all the meats dry using paper towels.
- In a large stockpot, heat olive oil over medium heat and add the garlic. Sauté until lightly golden, then remove the garlic and discard.
- Add the meats to the pot one type at a time, searing each piece until browned on all sides. Remove each batch and set aside before adding the next type of meat.
- Once all the meats are browned and set aside, pour the tomato basil sauce into the stockpot and bring it to a simmer.
- Return the meats to the pot and lightly season with salt and pepper.
- Partially cover the pot and cook for 2 hours, stirring frequently, until the meat is nearly tender and the sauce has reduced by about half. If the sauce thickens too much, add water to reach the desired consistency.
- About 30 minutes before the cooking time is up, add the classic meatballs to the sauce.
- Bring a large pot of salted water to a boil over high heat. Cook the penne rigate until al dente.
- Transfer the meat to a serving platter. Ladle some sauce over the meat and sprinkle with 1 tablespoon of parsley and a few basil leaves. Cover lightly with aluminum foil and set aside.
- Drain the pasta and return it to the pot over high heat. Add 2 cups of the sauce and stir with a wooden spoon to coat.
- Serve the pasta in a large bowl with the remaining sauce. Garnish with basil and the remaining tablespoon of parsley, and enjoy the meat and pasta while hot.
