Traditional Italian Sunday Sauce (Ragù della Domenica)

This delicious Italian Sunday Sauce is a beloved tradition in many Italian-American families. It’s a slow cooked tomato sauce thats filled with tender cuts of meat like pork ribs, beef, meatballs and Italian sausages. It’s the kind of meal that brings everyone to the table.

The best part? It tastes even better the next day—perfect for leftovers or freezing. It’s comfort food at its finest.

What Is Sunday Sauce?

Sunday Sauce, also known as ragù della domenica, is a traditional Italian-American meat sauce made with multiple types of meat simmered in tomato sauce for hours. It usually includes pork ribs, beef roast, meatballs, and Italian sausage, slowly cooked until everything is fall-apart tender.

Unlike a quick marinara, this is a dish made with time and love. It’s usually started early in the morning and eaten as a long lunch or dinner on Sundays. The meat is often served separately or over pasta, and the sauce becomes thick and full of flavor.

Key Ingredients & Substitutions for Sunday Sauce

Canned Tomatoes: Use crushed San Marzano-style tomatoes for best flavor.

Beef Chuck or Brisket: Adds richness and becomes super tender.

Pork Ribs: Brings flavor and makes the sauce hearty.

Italian Sausage: Use sweet or spicy, depending on your taste.

Pork or beef meatballs: I like to use frozen meatballs but you can also use cooked meatballs, just add them at the end of cooking the sauce so they wont fall apart.

Garlic and Onion: Essential for the base flavor. I recommend using fresh onion and garlic for the best flavor.

Red Wine: Adds depth. Its optional but highly recommended. You can also swap it with beef broth.

Olive Oil: Use good quality for sautéing.

Fresh Basil and Parsley: Adds a fresh finish.

Salt and Pepper: Season as you go.

Equipment You’ll Need

• Large Dutch Oven or Heavy Pot: For long, even simmering.
• Tongs: To turn the meat as it browns.
• Wooden Spoon: For stirring the sauce without scratching your pot.
• Knife and Cutting Board: For prepping the meat and herbs.
• Ladle: For serving the sauce neatly.

Step-by-Step Instructions for Perfect Sunday Sauce

Step 1: Brown the Meat

1. Heat olive oil in a large pot over medium-high heat.
2. Brown the pork ribs, beef, and sausages in batches until golden on all sides. Remove and set aside.

Step 2: Sauté the Base

3. In the same pot, lower the heat and sauté chopped onions until soft.
4. Add minced garlic and cook for 1 more minute.

Step 3: Deglaze and Add Tomatoes

5. Pour in a splash of red wine and scrape the bottom of the pot. Let it reduce for 2–3 minutes.
6. Add canned crushed tomatoes and a bit of water or broth.

Step 4: Simmer Slowly

7. Return all browned meats to the pot.
8. Season with salt, pepper, and a pinch of sugar if needed.
9. Cover partially and simmer on low for 3–4 hours, stirring occasionally. ! Hour before its done add the meatballs.

Step 5: Finish and Serve

10. Taste and adjust seasoning. Stir in chopped basil or parsley.
11. Serve the sauce over pasta, with the meat on the side or on top.

Expert Tips for the Best Sunday Sauce

Don’t rush it: This sauce gets better the longer it cooks.

Skim the fat: If it gets too greasy, skim the top with a spoon.

Use a mix of meats: Different cuts give depth to the sauce.

Make it ahead: The flavor improves overnight.

Serving Suggestions

Sunday Sauce is best served over spaghetti or rigatoni, with plenty of grated Parmesan or Pecorino cheese.

Add a slice of crusty baguette bread to mop up the sauce, and maybe a green Caesar salad or sautéed greens on the side. Don’t forget a glass of red wine to complete the meal.

Make-Ahead and Storage

• Make-Ahead: Sunday Sauce is ideal for making the day before.
• Storage: Keep in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze sauce and meat separately for up to 3 months. Thaw in the fridge and reheat slowly.

Frequently Asked Questions (FAQ)

Print