Sunday Sauce
Sunday sauce is a slow simmered Italian tradition that turns a simple pot into a comforting dish. Browning the meats first builds a rich base, then the sauce thickens naturally as it cooks and settles.
Servings: 8
Equipment
Ingredients
- 2 Tablespoons olive oil
- 2 Pounds beef short ribs
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 1 Pound Italian sausage links
- 1 Pound Italian meatballs 10 to 18 depending on size
- 1 onion small, finely chopped
- 2 Cloves garlic minced
- 2 Tablespoons tomato paste
- 2 Teaspoons Italian seasoning
- 1 Teaspoon dried basil
- ½ Teaspoon black pepper
- ½ Teaspoon dried oregano
- ¼ Teaspoon crushed red pepper flakes
- 2 Cans crushed tomatoes 28-Ounce cans
- 1 Cup beef broth
- 1 bay leaf
- ¼ Cup fresh basil chopped
Instructions
- Season the short ribs with salt and pepper and set aside.
- Heat the olive oil in a large pot over medium-high heat and sear the short ribs on all sides until deeply browned, then remove and set aside.
- Add the chopped onion to the pot and cook until soft and translucent.
- Add the garlic and tomato paste and cook until fragrant and slightly darkened.
- Stir in the Italian seasoning, basil, oregano and red pepper flakes.
- Pour in the crushed tomatoes and beef broth and stir well to combine.
- Return the short ribs, sausage and meatballs to the pot and add the bay leaf.
- Bring the sauce to a gentle simmer, then reduce heat to low and cover loosely.
- Simmer for about 3 hours, stirring occasionally, until the meats are tender and the sauce is rich and thick.
- Discard the bay leaf and stir in fresh basil before serving.
Notes
Build color first: Proper browning adds noticeable depth to the finished sauce.
Keep the heat low: A gentle simmer prevents scorching and keeps the sauce smooth.
Stir occasionally: A quick stir helps keep the bottom from catching.
Skim if needed: Excess fat can be skimmed from the surface before serving.
Let it rest: Allow the sauce to sit briefly off the heat so flavors settle.
Keep the heat low: A gentle simmer prevents scorching and keeps the sauce smooth.
Stir occasionally: A quick stir helps keep the bottom from catching.
Skim if needed: Excess fat can be skimmed from the surface before serving.
Let it rest: Allow the sauce to sit briefly off the heat so flavors settle.
Nutrition
Calories: 567kcal | Carbohydrates: 11g | Protein: 36g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 133mg | Sodium: 1071mg | Potassium: 998mg | Fiber: 3g | Sugar: 6g | Vitamin A: 337IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 5mg
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