Picture this: a simmering pot of rich, tomato-based sauce, filled with tender meats and aromatic herbs, slowly cooking to perfection. This Italian Sunday Sauce is not just a meal; it’s a celebration of flavors that brings family and friends together around the table.
Why This Recipe Works
- The slow cooking process allows the flavors to meld beautifully, creating a depth that can’t be rushed.
- Using a combination of meats adds complexity and richness to the sauce.
- Fresh herbs and a touch of red wine elevate the sauce from good to unforgettable.
Ingredients
- 2 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 1 lb beef short ribs
- 1 large onion, diced
- 4 garlic cloves, minced
- 1/2 cup red wine
- 28 oz canned crushed tomatoes
- 1 tbsp fresh basil, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Equipment Needed
- Large heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Meats
Heat the olive oil in your large pot over medium-high heat. Add the Italian sausage and beef short ribs, browning them on all sides. This step is crucial for building flavor, so don’t rush it. Tip: Don’t overcrowd the pot; brown the meats in batches if necessary.
Step 2: Sauté the Aromatics
Once the meats are browned, remove them from the pot and set aside. In the same pot, add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes. The fond left from the meats will add incredible flavor to your sauce.
Step 3: Deglaze with Red Wine
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes. This step adds a layer of complexity to the sauce that you’ll love.
Step 4: Simmer the Sauce
Return the meats to the pot and add the crushed tomatoes, basil, salt, and pepper. Bring to a simmer, then reduce the heat to low. Cover and let it cook for at least 3 hours, stirring occasionally. Tip: The longer it simmers, the better it tastes.
Step 5: Serve and Enjoy
Once the sauce is thick and the meats are falling apart, it’s ready to serve. Remove the short ribs, shred the meat, and return it to the pot. Serve over your favorite pasta with a sprinkle of Parmesan cheese.
Tips and Tricks
For an even richer flavor, try browning the meats in batches to ensure they get a good sear without steaming. If you’re short on time, you can use a pressure cooker to reduce the cooking time significantly. Don’t skip the red wine; it adds a depth of flavor that’s hard to replicate. Finally, consider making a double batch and freezing half for a quick meal later.
Recipe Variations
- For a spicier version, add crushed red pepper flakes with the onions and garlic.
- Vegetarians can substitute the meats with mushrooms and eggplant for a hearty vegetarian option.
- Try adding a Parmesan rind to the sauce as it simmers for an extra umami boost.
- For a smoother sauce, blend half of it before adding the shredded meat back in.
Frequently Asked Questions
Can I make this sauce ahead of time? Absolutely! In fact, it tastes even better the next day after the flavors have had more time to meld. Just store it in the refrigerator and reheat gently on the stove.
What kind of pasta goes best with this sauce? A sturdy pasta like rigatoni or pappardelle holds up well to the hearty sauce, but feel free to use your favorite.
Can I freeze the sauce? Yes, this sauce freezes beautifully. Just cool it completely before transferring it to freezer-safe containers. It’ll keep for up to 3 months.
Summary
This Italian Sunday Sauce is a labor of love that rewards patience with deep, complex flavors. Perfect for a family gathering or a cozy night in, it’s sure to become a favorite.
