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
Scale
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.
