If you’ve ever dreamed of a rich, hearty sauce that tastes like a warm hug from Nonna’s kitchen, this Italian Sunday Sauce Recipe is exactly what you need. It brings together tender beef chuck, flavorful Italian sausage, and savory meatballs simmered for hours in a perfectly seasoned tomato base. Each ingredient melds into a luscious sauce that’s more than just pasta topping — it’s a celebration of family, tradition, and mouthwatering flavor in every bite.
Ingredients You’ll Need
This Italian Sunday Sauce Recipe shines because of its simple, genuine ingredients that deliver complex flavors after slow simmering. Every component plays a crucial role, adding depth, texture, or fresh brightness to the sauce.
- 2 tablespoons extra virgin olive oil: The foundation for browning meat and softening aromatics, it imparts a rich, fruity note.
- 2 pounds boneless beef chuck roast: This cut slowly breaks down, creating tender, hearty chunks that enrich the sauce.
- Kosher salt and black pepper (to taste): Essential for seasoning and enhancing every other ingredient.
- 1 small yellow or sweet onion, finely diced: Adds natural sweetness and texture after gently sweating.
- 5 cloves garlic, thinly sliced: Infuses the sauce with bold, savory aromatics.
- A pinch of red pepper flakes: Provides just a hint of warmth to balance the tomato’s acidity.
- 3 tablespoons tomato paste: Concentrates the tomato flavor and deepens the sauce’s richness.
- 2 28-ounce cans of whole peeled tomatoes or crushed tomatoes: The heart of the sauce, bringing fresh, bright tomato flavor.
- 2 bay leaves: Add subtle, earthy undertones that round out the sauce.
- 1 tablespoon minced Italian parsley: Adds a pop of fresh herbaceous flavor at the end.
- A pinch of sugar (optional): Balances acidity if needed, depending on your tomatoes.
- 1 1/2 pounds Italian sausage (hot, sweet, or a mix): Brings savory, spicy, or sweet meatiness that complements the beef.
- 1 batch homemade Italian meatballs or 16-20 store-bought meatballs (pre-cooked): For that classic Sunday sauce experience with tender, flavor-packed bites.
- Pasta (for serving): Your favorite long pasta like spaghetti or linguine works beautifully to catch every bit of sauce.
- Grated Pecorino Romano cheese (for serving): Adds a salty, tangy finish that elevates the dish.
- Ricotta cheese (for serving): A creamy topping option that is pure indulgence.
How to Make Italian Sunday Sauce Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large pot over high heat until shimmering. Season your beef chuck roast generously with kosher salt and black pepper. Sear the beef in the hot oil until each side develops a glorious brown crust. This step locks in flavor and creates those luscious browned bits at the bottom that’ll make your sauce irresistible. Once browned, set the beef aside to rest while you prepare the aromatics.
Step 2: Sauté the Onions
Turn the heat down to medium and add the finely diced onions to the same pot. Cook them gently until they become soft and translucent, roughly five minutes. The sweetness that develops here is vital for balancing the acidity of the tomatoes later on, so be patient and let those onions work their magic.
Step 3: Infuse with Garlic and Heat
Next, toss in the sliced garlic along with a pinch of red pepper flakes. Cook for two more minutes, stirring frequently so the garlic doesn’t burn but releases its fragrant oils. This little kick of heat and pungency brightens the sauce and deepens the flavor profile.
Step 4: Boost Tomato Flavor with Paste
Stir in the tomato paste and cook it for one to two minutes. This step caramelizes the paste slightly, intensifying the umami qualities that give your Italian Sunday Sauce Recipe that signature depth you crave.
Step 5: Add Tomatoes and Herbs
Pour in the two cans of whole peeled or crushed tomatoes into the pot. If using whole, crush them gently with your hands or a spoon for texture. Add the bay leaves and minced Italian parsley, then season with additional salt and pepper. Pour in one can’s worth of water to loosen the sauce slightly and bring everything together.
Step 6: Combine Meats and Simmer
Raise the heat until the sauce begins boiling. Add the browned beef chunk, Italian sausage, and your batch of meatballs straight into the pot. Lower the heat to maintain a gentle simmer. Let the sauce cook slowly for about three hours, stirring every 20 minutes to prevent sticking and ensure even cooking. This slow cooking melds all the flavors into a rich, harmonious sauce that’s pure comfort in a bowl.
Step 7: Final Seasoning and Serve
After simmering, taste and adjust salt, pepper, or add a pinch of sugar if the tomatoes feel too acidic. Remove the bay leaves before serving. Serve your Italian Sunday Sauce Recipe over perfectly cooked pasta, topped with grated Pecorino Romano and a spoonful of creamy ricotta, if you like. Get ready to feast on one of the most satisfying sauces you’ll ever make!
How to Serve Italian Sunday Sauce Recipe
Garnishes
While grated Pecorino Romano cheese is a classic choice to finish this hearty sauce, don’t hesitate to get creative. A dollop of fresh ricotta adds silky creaminess that contrasts beautifully with the rich tomato base. Fresh chopped basil or extra parsley sprinkled on top can brighten each bite with herbal freshness and vibrant color. These simple garnishes transform a comforting meal into something truly special.
Side Dishes
The best Italian Sunday Sauce Recipe deserves equally delightful sides. A crisp green salad with a tangy vinaigrette cuts through the sauce’s richness perfectly. Garlic bread or focaccia makes a fantastic vehicle for scooping up every last drop. If you want a vegetable side, roasted broccoli or sautéed greens add color and balance the hearty main dish with fresh, earthy notes.
Creative Ways to Present
Serving this sauce isn’t just about ladling it over pasta. Try layering it in a baked pasta casserole with mozzarella and ricotta for a luscious lasagna-style dish. Or spoon it over creamy polenta for a comforting twist. For an impressive party dish, serve individual cups of sauce topped with miniature meatballs as a flavorful appetizer. The Italian Sunday Sauce Recipe is versatile and invites you to put your own spin on tradition!
Make Ahead and Storage
Storing Leftovers
This sauce actually tastes better the next day, making it perfect for meal prep. Let the sauce cool completely, then transfer it to airtight containers and refrigerate for up to four days. The flavors continue to deepen in the fridge, so leftovers often surpass the initial meal in richness.
Freezing
Italian Sunday Sauce Recipe freezes beautifully, allowing you to enjoy homemade comfort at any time. Freeze in portion-sized containers or freezer bags for up to three months. When you’re ready to eat, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat leftovers slowly over low heat, stirring occasionally to prevent sticking. If the sauce is too thick, add a splash of water or broth to loosen it up while warming. Serve with freshly cooked pasta for a meal that tastes just like Sunday afternoon in Italy.
FAQs
Can I use ground beef instead of chuck roast?
Absolutely! Ground beef works well for a quicker cook time but won’t have quite the same tender chunks and deep flavor that chuck roast provides after slow simmering. If you want that authentic texture, stick with chuck roast.
Do I have to use both sausage and meatballs?
Not at all. You can customize the sauce by using only sausage, only meatballs, or even adding other meats like pork ribs or spare ribs. The combination of meats adds layers of flavor, but it’s flexible to your preferences.
Is this Italian Sunday Sauce Recipe spicy?
The sauce has just a touch of heat from the red pepper flakes and potentially the sausage if you choose a spicy variety. You can adjust the amount of pepper flakes or type of sausage to keep it mild or turn up the heat as you like.
Why do I need to add sugar?
Tomatoes can sometimes be a little acidic depending on the brand or season. A small pinch of sugar balances that acidity and rounds out the flavor, making the sauce smoother and less sharp.
Can I make Italian Sunday Sauce Recipe in a slow cooker?
Yes! After browning the meat and sautéing the aromatics on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4 hours for tender meat and rich sauce with minimal active cooking time.
Final Thoughts
There’s nothing quite like gathering around the table with a big pot of this Italian Sunday Sauce Recipe to share stories, laughter, and unforgettable food. The love and tradition built into every simmering hour make this sauce a true masterpiece. I can’t wait for you to try it and make it part of your own family’s meal rotation — it might just become your new Sunday ritual!
Print
Italian Sunday Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 10 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Sunday Sauce recipe is a classic slow-simmered tomato sauce packed with succulent beef chuck roast, flavorful Italian sausage, and savory meatballs. Perfect for family gatherings, this sauce is rich, robust, and best served over pasta with a sprinkle of Pecorino Romano and creamy ricotta cheese for an authentic Italian dining experience.
Ingredients
Meat and Protein
- 2 pounds boneless beef chuck roast
- 1 1/2 pounds Italian sausage (hot, sweet, or a mix)
- 1 batch homemade Italian meatballs or 16-20 store-bought meatballs (pre-cooked)
Vegetables and Aromatics
- 1 small yellow or sweet onion, finely diced
- 5 cloves garlic, thinly sliced
Pantry Staples and Seasonings
- 2 tablespoons extra virgin olive oil
- Kosher salt and black pepper (to taste)
- A pinch of red pepper flakes
- 3 tablespoons tomato paste
- 2 28-ounce cans of whole peeled tomatoes or crushed tomatoes
- 2 bay leaves
- 1 tablespoon minced Italian parsley
- A pinch of sugar (optional)
For Serving
- Pasta
- Grated Pecorino Romano cheese
- Ricotta cheese
Instructions
- Brown the beef: Heat olive oil in a large pot over high heat. Season the beef chuck roast generously with kosher salt and black pepper. Sear the beef in the hot oil until browned on all sides, then remove from the pot and set aside.
- Sauté the onions: Lower the heat to medium and add the finely diced onion to the pot. Cook the onions, stirring occasionally, until softened and translucent, about 5 minutes.
- Add garlic and spices: Stir in the sliced garlic and a pinch of red pepper flakes. Cook for an additional 2 minutes until fragrant.
- Incorporate tomato paste: Add the tomato paste to the pot and cook for 1 to 2 minutes, stirring frequently to deepen the flavor.
- Add tomatoes and herbs: Pour in the canned whole peeled or crushed tomatoes along with their juices. Add the bay leaves, minced Italian parsley, and season with salt and pepper. Pour in one can of water to the pot and crush the whole tomatoes with a spoon if using whole peeled tomatoes.
- Simmer the sauce with meats: Bring the sauce to a boil. Add the browned beef chuck, Italian sausage, and meatballs to the pot. Reduce the heat to low and simmer the sauce uncovered for about 3 hours. Stir gently every 20 minutes to prevent sticking and ensure even cooking.
- Final seasoning and serving: After simmering, taste the sauce and adjust seasoning with salt, pepper, or a pinch of sugar if desired. Remove the bay leaves. Serve the rich sauce over cooked pasta, topped with grated Pecorino Romano and dollops of ricotta cheese.
Notes
- Use pre-cooked meatballs to save time, or prepare a batch of homemade Italian meatballs for added flavor.
- Simmering the sauce slowly for at least 3 hours deepens the flavors and tenderizes the beef and sausage.
- Adjust the heat level by modifying or omitting the red pepper flakes and choosing hot or sweet Italian sausage.
- The pinch of sugar is optional but can help balance the acidity of the tomatoes.
- Leftover sauce tastes even better the next day and freezes well for future meals.
