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.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

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

Directions

Step 1

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Add the Italian sausage links and cook until browned on all sides, about 5 minutes. Remove and set aside.

Step 3

Add the pork ribs or neck bones to the pot and sear until browned, about 3-4 minutes per side. Remove and set aside.

Step 4

In the same pot, add the beef chuck or stew beef and brown on all sides, about 4-5 minutes. Remove and set aside.

Step 5

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.

Step 6

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 7

Add the tomato paste and stir to coat the onions and garlic, cooking for 2 minutes to enrich the flavor.

Step 8

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes to reduce slightly.

Step 9

Stir in the crushed tomatoes, water, dried basil, dried oregano, dried parsley, red pepper flakes, salt, black pepper, and sugar.

Step 10

Return the browned meats (sausages, pork, and beef) to the pot along with any juices they released.

Step 11

Bring the sauce to a gentle boil, then lower the heat to a simmer.

Step 12

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.

Step 13

During the last 10 minutes of cooking, stir in the fresh basil and parsley.

Step 14

Taste and adjust seasoning as needed.

Step 15

Serve hot over pasta, or transfer to a serving dish and enjoy with crusty bread.

Nutrition Facts

Serving size	4028.8 grams (4028.8g)

Amount per serving	% Daily Value*
Calories	4581

Total Fat 314.50g	403%
Saturated Fat 105.50g	528%
Polyunsaturated Fat 4.00g
Cholesterol 926mg	309%
Sodium 7414mg	322%
Total Carbohydrate 173.60g	63%
Dietary Fiber 43.70g	156%
Total Sugars 110.60g
Protein 250.60g	501%

Vitamin D 0IU	0%
Calcium 1036mg	80%
Iron 45mg	252%
Potassium 10643mg	226%

*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.

Source of Calories

Fat: 62.5%

Protein: 22.1%

Carbs: 15.3%