There is something truly magical about a bubbling pot of slow-simmered tomato sauce on a Sunday afternoon, and this Italian Sunday Sauce Recipe captures that magic perfectly. Rich, hearty, and layered with flavors from tender beef chuck, Italian sausage, and savory meatballs, this sauce is the ultimate comfort food that warms the soul and fills your home with irresistible aromas. Whether you’re new to making sauce from scratch or a seasoned cook longing for that traditional Italian family flavor, this recipe offers everything you need to create an unforgettable, luscious sauce that makes any pasta night a celebration.
Ingredients You’ll Need
This Italian Sunday Sauce Recipe shines because it relies on simple, honest ingredients that each play a vital role in building depth and character. From aromatic garlic and sweet onions to robust meats and herbs, every component contributes to a harmony of taste, texture, and color that you’ll adore.
- Extra virgin olive oil: Adds a fruity base fat essential for browning and flavor extraction.
- Boneless beef chuck roast (2 pounds): Provides rich, tender beefiness when slow-cooked.
- Kosher salt and black pepper: The essential seasonings that enhance all other flavors.
- Small yellow or sweet onion (finely diced): Lends sweetness and softness to the sauce base.
- Garlic cloves (5, thinly sliced): Infuses a warm, pungent aroma that complements the tomatoes beautifully.
- Red pepper flakes (a pinch): Adds a subtle heat without overwhelming the sauce.
- Tomato paste (3 tablespoons): Concentrates tomato flavor and deepens sauce color.
- Whole peeled or crushed tomatoes (2 cans, 28 ounces each): The juicy heart of the sauce, providing freshness and acidity.
- Bay leaves (2): Impart a delicate herbal note that lingers in the background.
- Minced Italian parsley (1 tablespoon): Adds a fresh, bright contrast to the rich sauce.
- Sugar (a pinch, optional): Balances acidity for a mellow finish if needed.
- Italian sausage (1 1/2 pounds): Hot, sweet, or mixed varieties work well to enrich the sauce’s savory depth.
- Italian meatballs (1 batch homemade or 16-20 pre-cooked): Create tender, juicy bites that everyone will love.
- Pasta for serving: Choose your favorite shape to soak up every bit of sauce.
- Grated Pecorino Romano cheese: For a salty, tangy finish on the plate.
- Ricotta cheese: Optional creamy dollops that add richness and balance.
How to Make Italian Sunday Sauce Recipe
Step 1: Brown the Beef
Start by heating your extra virgin olive oil in a large, heavy pot over high heat. Season the boneless beef chuck roast generously with kosher salt and black pepper, then sear it until richly browned on all sides. This crucial step locks in juices and adds a deep, meaty flavor that forms the backbone of your sauce. Once browned, remove the beef and set it aside to keep that beautiful crust intact.
Step 2: Soften the Onions
Lower the heat to medium and add the finely diced onion to the pot. Give it about five minutes to gently sweat and soften until translucent and sweet. This layer of softness blends perfectly into the eventual sauce, balancing the acidity of the tomatoes and the richness of the meats.
Step 3: Add Garlic and Spice
Next, add the thinly sliced garlic and a pinch of red pepper flakes. Stir these around for two minutes, coaxing out their aromas without letting the garlic burn. This step infuses the sauce with warmth, a hint of heat, and that unmistakable Italian flair.
Step 4: Incorporate Tomato Paste
Stir in the tomato paste and cook it for one to two minutes. This technique caramelizes the paste slightly, enhancing the sauce’s depth of flavor and creating a vibrant, rich base color that shines through once the tomatoes join the pot.
Step 5: Add Tomatoes and Herbs
Dump in the cans of whole peeled or crushed tomatoes, along with the bay leaves and minced Italian parsley. Season with salt and pepper, then add one can’s worth of water to loosen up the mixture. If using whole tomatoes, crush them by hand or with a spoon to break them up and release their juices evenly throughout the sauce.
Step 6: Simmer with Meats
Bring the sauce to a rolling boil before returning the browned beef chuck to the pot. Add the Italian sausage and your prepared meatballs as well. Reduce the heat to low and let the whole symphony simmer gently for about three hours. Stir every 20 minutes to prevent sticking and to meld all those incredible flavors into a luscious, thick sauce that’s worth every minute of the wait.
Step 7: Adjust and Serve
After simmering, taste and adjust the seasoning with salt, pepper, and if you like, a small pinch of sugar to cut the acidity. The sauce should be thick, hearty, and irresistibly fragrant, ready to be ladled generously over pasta and finished with grated Pecorino Romano and creamy ricotta if you desire.
How to Serve Italian Sunday Sauce Recipe
Garnishes
Sprinkle freshly grated Pecorino Romano cheese over your pasta to introduce a pleasantly salty, tangy layer that perfectly complements the rich sauce. For an extra touch of indulgence, a few dollops of creamy ricotta add softness and balance, making each bite pure comfort.
Side Dishes
Pair your hearty Italian Sunday Sauce Recipe with crusty garlic bread to soak up every delectable drop. A simple green salad with a light vinaigrette adds a refreshing contrast, or roasted vegetables bring additional textures and wholesome flavors to complete your meal.
Creative Ways to Present
Try serving this sauce over polenta or creamy mashed potatoes for a rustic twist that showcases its versatility beyond pasta. You might also pile it onto toasted baguette slices for an irresistible appetizer, or use it as a rich base for a baked pasta casserole that your family will beg you to make again and again.
Make Ahead and Storage
Storing Leftovers
This Italian Sunday Sauce Recipe keeps beautifully in the refrigerator for up to four days. Store it in an airtight container, and you’ll have a flavorful shortcut ready to warm up for easy weeknight dinners or unexpected guests.
Freezing
For longer storage, freeze the sauce in portioned containers or heavy-duty freezer bags for up to three months. Make sure it’s completely cooled before freezing to preserve the texture and taste so it tastes just as fresh when thawed.
Reheating
Reheat your sauce gently on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of water or broth to loosen the sauce and bring back that perfect, silky consistency. Serve piping hot for the best experience.
FAQs
Can I use other cuts of beef instead of chuck roast?
Absolutely! While chuck roast is ideal for its marbling and tenderness, you can substitute with brisket or short ribs for a similarly rich depth. Just adjust the cooking time if needed to ensure the meat becomes tender and flavorful.
Is it necessary to include both sausage and meatballs?
Not at all! The beauty of this Italian Sunday Sauce Recipe is its flexibility. Using just sausage or just meatballs works wonderfully, or you can omit one or both for a vegetarian variation by adding mushrooms or eggplant instead.
Can I make the sauce ahead of time?
Definitely! In fact, the flavors often improve after sitting overnight. Making this sauce a day ahead allows all the herbs and spices to meld beautifully, giving you a more robust and satisfying taste.
What type of pasta pairs best with this sauce?
Traditional long noodles like spaghetti or linguine are classics, but feel free to use rigatoni, pappardelle, or any pasta shape that can hold onto the chunky sauce. Tube shapes work well to trap meat and sauce for every bite.
How spicy is the sauce with the red pepper flakes and hot sausage?
The heat level is moderate and easily controlled by how much red pepper flakes or hot sausage you add. If you prefer a mild sauce, simply reduce or omit the pepper flakes and choose sweet sausage. It’s all about tailoring the sauce to your family’s taste buds.
Final Thoughts
There is nothing quite like gathering around the table with friends and family over a generous bowl of rich, flavorful Italian Sunday Sauce Recipe. It’s a true labor of love, but the cozy aromas and the comforting taste make every minute in the kitchen worth it. So grab your pot, invite your loved ones, and create memories with this heartwarming and delicious sauce that’s destined to become your new Sunday tradition.
PrintItalian Sunday Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Description
This rich and hearty Italian Sunday Sauce is a slow-simmered tomato sauce loaded with tender beef chuck, flavorful Italian sausage, and savory meatballs. Infused with garlic, onions, and herbs, it’s perfect served over your favorite pasta with a sprinkle of Pecorino Romano and a dollop of ricotta cheese for an authentic Italian meal experience.
Ingredients
Meat and Proteins
- 2 pounds boneless beef chuck roast
- 1 1/2 pounds Italian sausage (hot, sweet, or a mix)
- 1 batch homemade Italian meatballs or 16-20 store-bought meatballs (pre-cooked)
Vegetables and Aromatics
- 1 small yellow or sweet onion, finely diced
- 5 cloves garlic, thinly sliced
Liquids and Sauces
- 2 28-ounce cans of whole peeled tomatoes or crushed tomatoes
- 3 tablespoons tomato paste
- 1 can of water (same size as tomato cans)
Fats and Oils
- 2 tablespoons extra virgin olive oil
Herbs and Seasonings
- Kosher salt and black pepper (to taste)
- A pinch of red pepper flakes
- 2 bay leaves
- 1 tablespoon minced Italian parsley
- A pinch of sugar (optional)
To Serve
- Pasta
- Grated Pecorino Romano cheese
- Ricotta cheese
Instructions
- Sear the Beef: Heat olive oil in a large pot over high heat. Season the beef chuck roast generously with kosher salt and black pepper. Place the beef in the pot and sear it until browned on all sides. Once browned, remove the beef from the pot and set aside.
- Sauté Onions: Reduce the heat to medium, add the finely diced onion to the pot, and cook until softened, about 5 minutes, stirring occasionally to ensure even cooking.
- Add Garlic and Red Pepper Flakes: Stir in the thinly sliced garlic and a pinch of red pepper flakes into the softened onions. Cook for an additional 2 minutes to release their flavors without burning the garlic.
- Incorporate Tomato Paste: Add the tomato paste to the mixture and cook it for 1 to 2 minutes, stirring constantly. This step helps deepen the flavor of the sauce.
- Add Tomatoes and Herbs: Pour in the canned whole peeled or crushed tomatoes along with their juices. Add two bay leaves and the minced Italian parsley. Season with salt and black pepper to taste. Add one can of water to the pot, and if using whole peeled tomatoes, crush them gently with a spoon or potato masher.
- Simmer with Meats: Bring the sauce to a boil. Return the seared beef to the pot, add the Italian sausage and meatballs. Reduce the heat to low and let everything simmer uncovered for about 3 hours. Stir the sauce every 20 minutes to prevent sticking and ensure even cooking. The long simmer allows the flavors to meld and meats to become tender.
- Final Seasoning and Serve: Before serving, taste the sauce and adjust the seasoning with extra salt, pepper, or a pinch of sugar if needed to balance acidity. Serve the sauce hot over cooked pasta, topped with grated Pecorino Romano cheese and ricotta cheese as desired.
Notes
- Using pre-cooked meatballs saves time, but homemade meatballs provide a richer flavor.
- The pinch of sugar is optional and can help reduce acidity if your tomatoes are very tart.
- Simmering slowly on low heat is essential to develop deep flavors and tenderize the meats.
- Leftover sauce can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a thicker sauce, simmer uncovered for longer to reduce the liquid.
- Pecorino Romano cheese adds a salty sharpness, while ricotta adds creaminess and balances the sauce.