Italian Sunday Sauce

This classic Italian Sunday Sauce recipe is a hearty, flavorful dish perfect for a family gathering or a comforting weekend meal. Featuring tender boneless beef chuck roast and savory Italian sausage, it’s simmered to perfection in a rich tomato sauce infused with garlic, basil, and a hint of sweetness.

Slow-cooked over several hours, the meat becomes incredibly tender, offering a delicious contrast to al dente spaghetti. Ideal for sharing, this dish promises to evoke the warmth and tradition of Italian cuisine right at your table.

Italian Sunday Sauce

Ingredients:

2 pounds boneless beef chuck roast

4 tablespoons olive oil, divided

1 pound uncooked sweet or hot Italian sausage links

5 cloves garlic

3 to 4 large sprigs fresh basil

3 tablespoons tomato paste

2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano

1 1/2 teaspoons kosher salt, plus more as needed

1 teaspoon granulated sugar, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

Cooked spaghetti, for serving

Instructions:

Step 1:

Cut 2 pounds boneless beef chuck into 4 pieces.

Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.

Add the chuck and sear until golden-brown all over, 8 to 10 minutes total.

Transfer to a plate.

Step 2:

Reduce the heat to medium.

Add 1 tablespoon of the olive oil and 1 pound uncooked sweet or hot Italian sausage links to the pot.

Sear until golden-brown all over, about 5 minutes total.

Transfer to the plate with the chuck.

Step 3:

Remove the pot from heat and let cool slightly, about 2 minutes.

Meanwhile, finely chop 5 garlic cloves (about 2 tablespoons) and pick the leaves from 3 to 4 large fresh basil sprigs until you get 1/4 packed cup.

Step 4:

Return the pot to medium heat, add the remaining 2 tablespoons olive oil, and heat until shimmering.

Add the garlic and cook, stirring frequently, until light golden-brown, about 1 minute.

Step 5:

Add 3 tablespoons tomato paste and continue to cook, stirring frequently, until the tomato paste has darkened in color, about 1 minute.

Step 6:

Pour 2 (28-ounce) cans whole peeled tomatoes and their juices.

Fill half of one of the empty tomato cans with water and pour the water into the pot.

Using a wooden spoon or potato masher, break up the tomatoes into small bits.

Add the basil leaves and season with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper.

Step 7:

Increase heat to medium-high and bring the sauce to a rapid simmer.

Return the chuck, sausages, and any accumulated juices to the pot.

Reduce the heat to low and partially cover the pot.

Gently simmer, stirring occasionally, until the chuck is falling apart, 3 1/2 to 4 hours.

Step 8:

Transfer the chuck and sausages to a clean cutting board or plate.

Shred the chuck with two forks into bite-sized pieces and cut the sausages into thick slices on a slight diagonal; return both to the sauce. (Alternatively, leave the meat whole and transfer to a platter, and use the sauce to sauce the pasta, serving the meat on the side for individuals to add to their plate and shred or cut as they want.)

Step 9:

Taste and season the sauce with more kosher salt and black pepper as needed.

If the sauce tastes too tangy or acidic, add more granulated sugar 1/2 teaspoon at a time.

Serve the sauce over cooked spaghetti.

Notes:

Meat Preparation: Searing the beef chuck and Italian sausage before simmering adds depth of flavor by caramelizing the proteins.

Aromatic Base: Cooking garlic until golden-brown and adding fresh basil enhances the sauce with aromatic intensity and freshness.

Tomato Paste: Darkening the tomato paste enriches its flavor, providing a robust base for the sauce.

Tomatoes: Using whole peeled San Marzano tomatoes ensures a rich, authentic flavor. Breaking them up ensures even distribution throughout the sauce.

Seasoning: Balancing salt, sugar, and pepper throughout cooking helps develop layers of flavor and adjust acidity for a well-rounded taste.

Slow Simmering: Cooking the sauce over low heat for several hours allows the flavors to meld and intensify while tenderizing the meat.

Meat Handling: Shredding the chuck and slicing the sausage before returning to the sauce allows them to absorb more flavor and ensures they’re easy to serve with pasta.

Adjusting Flavor: Tasting and adjusting seasoning towards the end ensures the sauce is perfectly balanced to personal preference.

Serving: Serving over cooked spaghetti allows the sauce to cling to the pasta, creating a comforting and satisfying meal.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef instead of chuck roast?

Yes, you can use other cuts of beef such as brisket or short ribs.

Just keep in mind that the cooking time may vary depending on the cut you choose.

Can I use canned diced tomatoes instead of whole peeled tomatoes?

Yes, you can use canned diced tomatoes if you prefer.

However, whole peeled tomatoes are recommended as they tend to have a better texture and flavor.

How long should I let the sauce simmer for?

The sauce should simmer for 3 1/2 to 4 hours on low heat until the chuck is falling apart and the flavors have melded together.

Stir occasionally to prevent sticking and burning.

Can I make this sauce in advance and freeze it?

Yes, you can make the sauce in advance and freeze it for later use.

Let the sauce cool completely before transferring it to freezer-safe containers or zip-top bags.

It can be stored in the freezer for up to 3 months.

What can I serve with the Italian Sunday Sauce besides spaghetti?

Besides spaghetti, you can serve this sauce with other types of pasta such as penne, rigatoni, or fettuccine.

It also goes well with polenta, mashed potatoes, or crusty Italian bread for dipping.

Can I use dried basil instead of fresh basil?

While fresh basil is recommended for its flavor, you can use dried basil if fresh is not available.

Use about 1/3 of the amount called for in the recipe since dried herbs are more concentrated.

How do I adjust the seasoning if the sauce is too salty or too bland?

If the sauce is too salty, you can dilute it by adding more water or unsalted broth.

If it’s too bland, adjust the seasoning by adding more salt, pepper, or herbs to taste.

Can I make this sauce in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

After searing the meat and sausages, transfer everything to the slow cooker along with the remaining ingredients.

Cook on low for 8-10 hours or on high for 4-6 hours.

Can I omit the sugar from the recipe?

The sugar helps balance the acidity of the tomatoes.

If you prefer a sauce without sugar, you can omit it, but the sauce may be slightly more acidic in taste.

How do I store leftovers of this sauce?

Allow the sauce to cool completely, then transfer it to an airtight container and refrigerate for up to 4-5 days.

Reheat gently on the stove or in the microwave before serving.