Authentic Homemade Sunday Sauce

If you don’t know about Sunday Sauce, you don’t know what you’re missing.

On Sunday, in the kitchens of many Italian-Americans, there is a pot of iconic red sauce simmering. Some call it the “Italian Sunday gravy.” Some Italian families refer to it simply as “Nonna’s sugo.” Every family has their own name for it. No matter what you call it, the Sunday sauce usually follows a certain format.

It is usually a red sauce made with Italian tomatoes (probably San Marzano tomatoes) and some sort of pork—pork ribs, pork shoulder, pork neck. Some use meatballs, ground beef or Italian sausage. Whatever meat is used, the family member—often a matriarch—cooks it slowly in the tomato sauce all day long.

But Sunday sauce is about more than just the pasta sauce. It is about the ritual. It’s thoughtful and time-consuming and that is what makes it so special—that and sharing this delicious tradition with your favorite people.

What Is Sunday Sauce?

Sunday sauce is an Italian-American way to refer to a slow-simmered, tomato-based pasta sauce. It is sometimes referred to as the “Italian Sunday gravy.” This sauce is often a heartier one that is made with pork neck, pork ribs, Italian sausage, meatballs and sometimes ground beef. The sauce comes together over hours of simmering. It’s a prized family tradition in many Italian-American households. Sunday is simply the day that the Italian family can spend creating such a sauce and bringing the family together.

What Makes Sunday Sauce So Special?

What makes Sunday sauce so special is the ritual of it. It’s not just about the pasta sauce recipe itself, but bringing your favorite people together. It is also slow-simmered and so this sauce takes time to make—which makes it doubly special. This isn’t just a red sauce in a jar at the grocery store. This one is thoughtfully created… typically by Nonna or another matriarch in the Italian family.

Why You’ll Love This Sunday Sauce Recipe

For all of the reasons above and more, you are going to love our Sunday Sauce recipe. We use savory pork ribs, rich San Marzano tomatoes, fresh garlic, herbs and vegetables to create this prized pasta sauce. We slowly cook all of the ingredients to create an extra special red sauce with a ton of flavor. San Marzano tomatoes are the keystone here, the ultimate Italian sauce tomato. There is something so satisfying about creating a Sunday sauce, taking all the time and energy to do it, but then enjoying it with your favorite people. Very rewarding, indeed!

The Ingredients You Will Need To Make Sunday Sauce

Pork Ribs: The meat is important to this Sunday Sauce recipe. You will cook it down until it melts into the tomato sauce. It softens the tanginess of the tomatoes with its rich savory flavors. If this sauce were a symphony, the pork ribs would be the low notes.

Extra Virgin Olive Oil: A great olive oil is key for creating an authentic Italian sauce. Afterall, this is what will brown your meat and help to release the flavor of your soffritto veggies.

Soffritto Herbs and Vegetables: We use garlic, onion, celery and carrots to create a flavorful foundation. These are called “aromatics,” and this sauce starter is known as a soffritto. Their flavors are released in the hot fat, or the heated extra virgin olive oil.

Crushed Tomatoes: The heart of a Sunday Sauce is the tomatoes. If a tomato could possibly be created for a slow-simmered Italian sauce… this is the tomato. You might think there aren’t many differences in tomatoes, but the San Marzano is the proof! They have a low acidity and a delicate sweetness that makes them the ideal flavor. Don’t forget their texture! They are meaty with thin walls and minimal seeds and bits.

Fresh Herbs: Most sauces get a fragrant and flavorful finish with fresh herbs. We love the contrast of slow-simmered savory goodness with a fresh pop of color and flavor.

How To Make Sunday Sauce

The Best Pasta Cuts For Sunday Sauce

The best pasta cuts for this Sunday Sauce, or any hearty pasta sauce recipe, are ones that can stand up to such a sauce. First, no matter what pasta shape you choose, be sure to cook it properly to that ideal al dente texture. That signature yielding bite is needed to not drown in the pasta sauce. Ultimately, the best pasta for a Sunday sauce comes down to your own preference. Bucatini, Rigatoni, Spaghetti and Penne Rigate are four favorite pastas that come to mind. Don’t be afraid to experiment to find your favorite. Just stay away from daintier cuts and stick with ones that can aptly capture the thick and hearty red sauce.

Top Tips

Here are some helpful tips for making an awe-inspiring Sunday Sauce recipe.

• Don’t skimp on the tomatoes! The key to any authentic homemade Sunday Sauce recipe is San Marzano tomatoes. These Italian tomatoes are the ultimate sauce tomatoes. They are prized for their beautiful flavor (low acidity, delicate sweetness) and their meaty texture.

• Create a soffritto. All great Sunday sauces begin with a sauté of chopped vegetables in extra virgin olive oil. These fragrant flavors are the perfect base for a flavorful sauce.

• The larger the pot, the better. The pot is important for this Sunday Sauce recipe. You want a large enough pot to contain all the splashes and bubbling of the sauce and allow for lots of simmering and stirring. A few inches from the top of the pot to the sauce line is ideal.

• Leftover sauce goes a long way. This beloved tomato sauce is meant to be savored. Besides your classic Sunday sauce pasta, you can use this rich and delicious red sauce for Baked Ziti, spaghetti squash, gnocchi pasta, stuffed shells and more!

To store your leftover Sunday Sauce, pack up in an air-tight container and refrigerate for up to 3-4 days.

To freeze your leftover Sunday Sauce, pack up in an air-tight, freezer-safe container. This tomato pasta sauce will keep for about 3-4 months. Remove as much air as possible to prevent freezer burn.

To reheat frozen leftover Sunday Sauce, slowly thaw on the stovetop on a low setting.

Top Tips

Honestly, a Sunday Sauce is something that should be made for you and your family. That means the ingredient list may get tweaked quite a bit. Don’t be afraid to add some of your own flair to this recipe… and share it with us on social media! Just use the hashtag #DeLalloEats. Here are just some of the many ways that you can make your Sunday Sauce a ritual all your own:

• Change up the meat. You can use Italian sausage, short ribs, meatballs or even ground beef. We recommend using a meat with the bones for the best savory flavor.

• Add Parmesan into the sauce or add a rind of Parmigiano-Reggiano to the simmering sauce.

• Deglaze the pan with a dry red wine. Wine really has a magical way of unlocking flavor.

• Skip the meat and make it a vegetarian Sunday Sauce.

What To Serve With Sunday Sauce

Make your own tradition or be classic and serve your Sunday Sauce with a big leafy green salad and crusty Italian bread.

Sunday Sauce: FAQ

Why Is It Called Sunday Sauce?

A Sunday sauce gets its name from the tradition of coming together on Sundays to enjoy a hearty meal with your family. Because it is a slow-simmered sauce and takes time, it is understood that Sunday is a weekend day that one would have time to create such a pasta sauce. Sunday sauce has become more of an Italian-American ritual that symbolizes the importance of slowing down to come together to enjoy a meal. This Sunday Sauce is also called “Italian Sunday gravy” in some circles.

How Do I Make Sunday Sauce Thicker?

To thicken your Sunday sauce, the ultimate advice is to cook longer and with the lid off. This will help to evaporate some of the liquid leading to a thicker consistency. Add more tomato paste to thicken it up. These are the best and simplest ways to thicken up your Sunday sauce. We do not recommend cornstarch or any additional thickeners.

What Is The Difference Between Sunday Sauce And Sunday Gravy (Sugo)?

There is no difference between the terms Sunday sauce and Sunday gravy. Both are interchangeable and refer to the slow-simmered pasta sauce.

What Is The Difference Between Sunday Sauce And Bolognese?

There is really no difference between the terms Sunday sauce and a Bolognese sauce. Sunday sauce can truly refer to any slow-simmered pasta sauce that is made on Sunday and enjoyed with family. This is the ritual. Bolognese is just a type of meat sauce—a hearty pasta sauce that can be cooked on Sunday and thus named a “Sunday sauce” just the same. Some Italian-Americans use these terms interchangeably, in fact.

What Is The Difference Between Sunday Sauce And Ragú?

There is really no difference between the terms Sunday sauce and a Bolognese sauce. Sunday sauce can truly refer to any slow-simmered pasta sauce that is made on Sunday and enjoyed with family. This is the ritual. Bolognese is just a type of meat sauce—a hearty pasta sauce that can be cooked on Sunday and thus named a “Sunday sauce” just the same. Some Italian-Americans use these terms interchangeably, in fact.

Sunday Sauce

• 1 rack of pork ribs
• 3 tablespoons DeLallo Extra Virgin Olive Oil, divided
• 5 cloves of garlic
• 1 onion, peeled
• 3 celery stalks
• 2 carrots
• 3 (28-ounce) cans DeLallo Imported San Marzano Tomatoes, or 3 (28-ounce) cans DeLallo Crushed Tomatoes
• 1 ½ cans of water (use the San Marzano Tomatoes cans)
• 1 teaspoon crushed red pepper (or more or less to taste; this is optional)
• ¼ cup chopped celery leaves
• ¼ cup chopped fresh parsley
• Salt and pepper

Directions

1. Dry the ribs with a paper towel and coat both sides with salt and pepper. Cut ribs into sections to fit into a heavy-bottom pot.
2. Heat 2 tablespoons oil in a heavy bottom pot over medium-high heat. Brown ribs on both sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the additional 1 tablespoon of oil. Add garlic, onion, celery and carrots to the pan. Lightly sauté the vegetables to soften, about 5 minutes.
4. Meanwhile, purée the tomatoes in a blender or food processor to thin out the sauce. Add the puréed tomatoes and water to the pan and bring the mixture to a boil. NOTE: If using canned crushed tomatoes, skip this step.
5. Add the meat to the sauce. Cover and simmer for 8 hours, or until the meat pulls away from the bone.
6. Remove the meat and set aside. Remove the cooked vegetables and discard. Taste the sauce. Add salt, pepper and crushed red pepper to taste.
7. Serve the sauce and the meat family-style with your favorite pasta. We recommend using Bucatini and garnishing the dish with celery leaves and parsley.

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