Why Make This Recipe
There’s something special about Sundays in my home. The day starts slow, with cozy hugs and maybe waffles for breakfast. But the real magic begins when I head to the kitchen to whip up my Authentic Italian Sunday Sauce. Trust me, there’s nothing like walking through the door after a fun day out and being greeted by the heavenly aroma of simmering sauce. It instantly feels like home.
This sauce isn’t just a meal; it’s a tradition. It brings my family together, filling our bellies and our hearts. Plus, it’s a great way to sneak in some veggies! I promise, if you make this sauce, your family will be begging for seconds (and maybe even thirds).
How to Make Authentic Italian Sunday Sauce
Let’s dive into the steps of creating this delightful sauce! It might seem like a lot, but I promise you, the reward is worth every minute.
Ingredients
You’ll need a handful of simple yet delicious ingredients:
- Ripe tomatoes
- Garlic
- Onion
- Fresh basil leaves
- Meatballs
- Sausage
- Braciolle
- Pork rib meat
- Beef rib meat
- Red wine
- Parmigiano Reggiano rind
- Olive oil
- Tomato paste
- Carrot (optional for sweetness)
Directions
Start by heating some olive oil in a large pot over medium heat. Once it’s warm, add your tomato paste. Fry it for a minute or two—it helps deepen the flavor.
Toss in the chopped garlic and onion. The smell will be amazing! Stir until the onion turns soft.
Now, it’s time to add your ripe tomatoes. Chop them up and mix them in. The more, the merrier!
As the sauce comes together, gently add your meatballs, sausage, braciolle, and both pork and beef rib meat. Each of these meats adds so much taste and texture.
For that extra depth of flavor, pour in some red wine. It’ll simmer beautifully with the sauce.
Don’t forget the Parmigiano Reggiano rind! Toss it in for richness.
Let everything simmer on low heat for a few hours. It should bubble away happily, filling your kitchen with its warmth. And here’s the big secret: no sugar! If you want a hint of sweetness, finely grate in a carrot while it’s cooking.
How to Serve Authentic Italian Sunday Sauce
When it’s time to eat, serve this sauce over a big bowl of spaghetti or any pasta your family loves. I often sprinkle extra Parmigiano Reggiano on top—because who can resist more cheese, right? You could also pair it with a nice loaf of crusty bread for some delightful dipping. Your family will feel spoiled!
How to Store Authentic Italian Sunday Sauce
If you’re lucky enough to have leftovers (which often doesn’t happen in my house!), store the sauce in an airtight container. It’ll keep in the fridge for about 3-4 days. You can also freeze it for up to 3 months! Just make sure to let it cool completely before you pop it in the freezer.
Tips to Make Authentic Italian Sunday Sauce
- Choose quality ingredients. The better the tomatoes, the tastier the sauce!
- Don’t rush the simmering process. The longer it cooks, the better the flavor. Think of it as a cozy afternoon ritual.
- Adjust the seasoning. Taste it before serving. A little salt or extra basil can really elevate the flavor.
Variation
Feel free to play around with the meats! You can use just one type if that’s what you have on hand, or even add some chicken. Whatever makes your family happy!
FAQs
1. Can I use canned tomatoes instead of fresh?
Absolutely! If fresh tomatoes aren’t in season, quality canned tomatoes can do the trick. Just use a good brand that’s packed in juice, and you’ll still get a great flavor.
2. Is it okay to make the sauce in advance?
Oh yes! In fact, I often make it a day or two before. It tastes even better when the flavors have had time to blend.
3. What can I do if my sauce tastes too acidic?
If it’s a bit too tangy, a sprinkle of sugar can help balance it out. You can also grate in a little carrot during cooking for natural sweetness!
There you have it—my family’s favorite Authentic Italian Sunday Sauce! It’s comfort food at its best. I can’t wait for you to try it and make it your own. Happy cooking!
Authentic Italian Sunday Sauce
Ingredients
Main Ingredients
- 2 lbs Ripe tomatoes Chopped
- 4 cloves Garlic Chopped
- 1 medium Onion Chopped
- 1 cup Fresh basil leaves
- 12 oz Meatballs
- 8 oz Sausage Sliced
- 4 oz Braciolle
- 1 lb Pork rib meat
- 1 lb Beef rib meat
- 1 cup Red wine Any good quality red wine
- 1 piece Parmigiano Reggiano rind
- 2 tbsp Olive oil For cooking
- 2 tbsp Tomato paste Fried in oil
- 1 medium Carrot Optional for sweetness, finely grated
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add tomato paste and fry for a minute or two.
- Add chopped garlic and onion; stir until the onion softens.
- Chop ripe tomatoes and mix them into the sauce.
- Gently add meatballs, sausage, braciolle, and both pork and beef rib meat.
- Pour in red wine and stir gently.
- Add the Parmigiano Reggiano rind to enrich the sauce.
Cooking
- Let the sauce simmer on low heat for a few hours, stirring occasionally.
- If desired, grate in a carrot for natural sweetness while cooking.