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

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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.