In many Italian-American households, Sunday sauce is more than a condiment—it is the beating heart of a family ritual. It’s the rich, slow-simmered tomato and meat sauce that scents the house all day, draws everyone to the table, and transforms a simple Sunday into a tradition.

In Italy the equivalent might be called ragù, sugo, or sugo di carne, but in the immigrant kitchens of New York, New Jersey, Boston and beyond, it became “Sunday sauce”: a deeply meaty tomato sauce often made in large batches, simmered for hours, and eaten with pasta (or sometimes with the meat served beside). Countless variations exist from family to family but all share the same purpose: to gather loved ones around the table. Over time Sunday sauce became a hallmark of Italian-American identity—a meal to gather around, pass down, and savor.

CLASSIC ITALIAN SUNDAY SAUCE

INGREDIENTS

DIRECTIONS

1. Heat olive oil in a large heavy pot over medium heat. Add the sausage, ribs, and veal, searing on all sides until deeply browned. Remove and set aside.

2. In the same pot, add garlic and onion. Cook until fragrant and softened. Stir in tomato paste and cook for one minute to caramelize slightly. Deglaze with red wine, scraping up any browned bits.

3. Add the crushed tomatoes, sea salt, oregano flowers, black pepper, and fresh basil. Stir well, then return the browned meats to the pot.

4. Bring the sauce to a gentle simmer. Cover partially and cook over low heat for 3 to 4 hours, stirring occasionally, until the sauce is thick and the meat is tender and falling apart.

5. Remove the meat and set aside. Toss your cooked pasta directly into the sauce and coat evenly. Serve the pasta as the first course, then enjoy the meats as the second course, family-style. Finish with grated Parmigiano and a drizzle of olive oil.

6. Mangiamo!

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