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A large pan of rich, chunky red Sunday Sauce with meatballs next to a plate of rigatoni pasta topped with the sauce and a parsley garnish.

Authentic Italian Sunday Sauce

This slow-simmered Italian Sunday Sauce is rich, hearty, and full of tender meats—just like Nonna used to make.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meats
  • 1 lb Italian sausage mild or hot
  • 1 lb pork ribs
  • 4 meatballs optional
Sauce Base
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 cloves garlic minced
  • 2 cans crushed tomatoes 28 oz each
  • 1 tbsp tomato paste
  • 1 cup water as needed
Seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 bay leaf
  • 6 fresh basil leaves

Equipment

  • Large Dutch Oven

Method
 

  1. Heat olive oil in a large Dutch oven over medium heat. Brown the sausage and pork ribs on all sides, then remove and set aside.
  2. Add onion and garlic to the pot and sauté until soft and fragrant.
  3. Stir in tomato paste, then add crushed tomatoes and water. Mix well.
  4. Return the meats to the pot. Add salt, pepper, oregano, bay leaf, and basil.
  5. Simmer uncovered on low heat for 3–4 hours, stirring occasionally. Add more water if the sauce becomes too thick.
  6. Remove bay leaf, adjust seasoning, and serve over your favorite pasta with the tender meats on the side.

Notes

Sunday Sauce gets even better the next day. Serve with rigatoni or spaghetti for a true Italian-American classic.