Here’s a classic Italian Sunday Sauce (Ragù alla Domenica) recipe — rich, slow-cooked, and full of traditional flavor:
Italian Sunday Sauce (Gravy) Recipe
Prep Time: 20 mins
Cook Time: 4–6 hours
Serves: 6–8
Ingredients:
For the meat:
1 lb Italian sausage (sweet or spicy)
1 lb beef short ribs or pork ribs
4 beef or pork meatballs (optional)
1 lb braciole (thin beef rolled with herbs/cheese – optional)
For the sauce:
2 tbsp olive oil
1 large onion, finely chopped
6 cloves garlic, minced
2 (28 oz) cans whole San Marzano tomatoes
1 (6 oz) can tomato paste
1 tsp sugar
1 tsp salt (to taste)
½ tsp black pepper
1 tsp dried oregano
1 tsp dried basil (or a few fresh basil leaves)
Pinch of red pepper flakes (optional)
½ cup dry red wine (optional but recommended)
1 bay leaf
Water or beef broth as needed
Instructions:
Brown the Meat:
In a large heavy pot, heat olive oil. Sear sausage, ribs, and other meats in batches until browned. Set aside.
Sauté Aromatics:
In the same pot, add chopped onion and cook until soft. Add garlic and cook 1 more minute.
Build the Sauce:
Stir in tomato paste, cook 2 minutes. Add crushed San Marzano tomatoes (crush by hand or blend slightly), sugar, wine, oregano, basil, salt, pepper, and bay leaf.
Simmer with Meat:
Return all meats to the pot. Add a splash of water or broth if it looks too thick. Bring to a simmer.
Slow Cook:
Cover partially and simmer gently on low heat for 4 to 6 hours, stirring occasionally. The longer, the better for flavor.
Serve:
Remove meat and serve separately or shred into sauce. Serve sauce over pasta (like rigatoni or spaghetti), topped with Parmesan and fresh basil.
