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Ingredients for Your Sunday Masterpiece
Crafting the perfect Italian Sunday Sauce starts with selecting high-quality ingredients. Each component plays a vital role in building the layers of flavor that define this iconic dish. From the robust pork neck bones and spicy Italian sausage to the rich blend of tomatoes, every item is essential for that authentic, slow-cooked taste.
- 2 pounds pork neck bones
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 1 ¼ pounds Italian sausage links
- 1 ½ cups finely chopped white onion
- 2 cloves garlic, minced
- 2 (12-ounce) cans tomato paste
- 1 (28-ounce) can tomato puree
- 1 (28-ounce) can crushed tomatoes
- 7 cups of water
- 1 tablespoon white sugar, or more to taste
- 1 bay leaf
- 1 tablespoon dried basil
- ½ teaspoon dried oregano
- 12 large cooked meatballs
Product Spotlight
Lodge 6 Quart Enameled Cast Iron Dutch Oven, Island Spice Red
Our Italian Sunday Sauce recipe truly shines when prepared in a high-quality Dutch oven, and the Lodge 6 Quart Enameled Cast Iron Dutch Oven is simply perfect for the job. Its superior heat retention and even heating capabilities are crucial for the long, slow simmer required for this sauce, ensuring that every piece of meat and every drop of tomato develops maximum flavor without scorching. The enameled surface also makes cleanup a breeze, even after hours of cooking a rich, tomato-based dish. This is a workhorse in any kitchen and essential for achieving that authentic, deeply flavorful ‘gravy’.
Lodge 6 Quart Enameled Cast Iron Dutch Oven, Island Spice Red
$100
- Rating: Highly recommended (Best Overall/Budget Pick)
- Capacity: 6 Quart
- Material: Enameled Cast Iron
- Oven-Safe Temperature: Up to 500°F
- Features: Superior heat retention & even heating, dishwasher safe
MAC Professional Series 8-inch Hollow Edge Chef’s Knife MTH-80
For precision and ease in preparing ingredients like finely chopped onion and minced garlic for our Sunday Sauce, the MAC Professional Series 8-inch Hollow Edge Chef’s Knife MTH-80 is an absolute dream. Its exceptional sharpness and comfortable grip make quick work of all your chopping needs, allowing you to prepare aromatics effortlessly. A good chef’s knife is indispensable in the kitchen, and this one will help you get those foundational flavors just right for your sauce.
MAC Professional Series 8-inch Hollow Edge Chef’s Knife MTH-80
$155
- Rating: Excellent (9.5/10 Cutting Performance)
- Blade Length: 8 inches
- Blade Type: Hollow Edge Japanese Stainless Steel
- Handle Material: Pakkawood
- Origin: Made in Japan
- Warranty: 25-year warranty
John Boos Block Chop-N-Slice Reversible Wood Cutting Board, 18″x12″x1.25″, Maple
A sturdy and reliable cutting surface is a must when browning meats and preparing vegetables for a large-batch recipe like Italian Sunday Sauce. The John Boos Block Chop-N-Slice Reversible Wood Cutting Board provides an excellent foundation. Its durable maple wood surface is gentle on your knives and offers ample space for all your prep work, from seasoning pork neck bones to slicing cooked sausages. This board is built to last and will be a treasured tool for many family meals to come.
John Boos Block Chop-N-Slice Reversible Wood Cutting Board, 18″x12″x1.25″, Maple
$60
- Rating: Highly Rated for Durability and Quality
- Material: Maple Wood
- Dimensions: 18″x12″x1.25″
- Type: Edge Grain, Reversible
- Features: Integrated finger grips, easy on knives, requires oiling for care
ChefAide 5 Pieces Silicone Spatula Set
Throughout the long cooking process of Italian Sunday Sauce, you’llóneed to stir occasionally to prevent sticking and ensure even cooking. The ChefAide 5-Piece Silicone Spatula Set is ideal for this task. Their heat resistance and seamless design mean they won’t scratch your Dutch oven and are easy to clean. The various sizes come in handy for different stages of the recipe, from stirring the tomato paste to scraping down the sides of the pot as the sauce thickens to a rich, luscious consistency.
ChefAide 5 Pieces Silicone Spatula Set
$9
- Rating: 4.5+ stars (from thousands of reviews, 79% 5-star)
- Material: Food-grade silicone
- Set Includes: 5 different spatulas (spoon, large, long, mini spoon, small)
- Heat Resistance: Up to 600°F
- Design: Seamless one-piece, ergonomic non-slip handles, dishwasher safe
Step-by-Step Instructions
Step 1
Gather all of the ingredients. Sprinkle neck bones on all sides with salt and pepper.
Step 2
Heat 4 teaspoons of oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
Step 3
Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
Step 4
Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes.
Step 5
Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
Step 6
Add tomato puree and crushed tomatoes, then add water and sugar; cook, stirring constantly, until smooth. Add bay leaf.
Step 7
Rub basil and oregano between your fingers to release the aroma and add to the sauce.
Step 8
Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally.
Step 9
Add meatballs, reduce the heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
Step 10
Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.
🥘 Heartwarming Italian Sunday Sauce: A Family Tradition Made Easy
📝 Ingredients
- 2 pounds pork neck bones
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil, divided
- 1 ¼ pounds Italian sausage links
- 1 ½ cups finely chopped white onion
- 2 cloves garlic, minced
- 2 (12 ounce) cans tomato paste
- 1 (28 ounce) can tomato puree
- 1 (28 ounce) can crushed tomatoes
- 7 cups water
- 1 tablespoon white sugar, or more to taste
- 1 bay leaf
- 1 tablespoon dried basil
- ½ teaspoon dried oregano
- 12 large cooked meatballs
👩🍳 Instructions
- Gather all of the ingredients. Sprinkle neck bones on all sides with salt and pepper.
- Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
- Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
- Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
- Add tomato puree and crushed tomatoes, then add water and sugar; cook, stirring constantly, until smooth. Add bay leaf.
- Rub basil and oregano between your fingers to release the aroma and add to the sauce.
- Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally.
- Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
- Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.
FAQ Section
Have more questions about perfecting your Sunday Sauce? We’ve got answers to some common queries:
What is the difference between “gravy” and “sauce” in Italian-American cooking?
In many Italian-American households, particularly on the East Coast, a slow-simmered tomato sauce with meat (like this Sunday Sauce) is often referred to as ‘gravy,’ while a simpler, meatless tomato preparation is called ‘sauce.’ This recipe fits the ‘gravy’ definition perfectly!
Can I make this sauce vegetarian?
While this specific recipe is built around meat, you can certainly adapt it. For a vegetarian version, omit the pork and sausage, and replace the meatballs with a plant-based alternative or hearty vegetables like mushrooms and eggplant. You might need to add a touch of smoked paprika or liquid smoke for a deeper, savory flavor.
How long can I store Italian Sunday Sauce?
This sauce keeps well in an airtight container in the refrigerator for 3-4 days. It also freezes exceptionally well for up to 3 months. In fact, many people find the flavors deepen and meld even more after a day or two in the fridge!
Conclusion: Your New Family Tradition
Creating this Italian Sunday Sauce is more than just cooking; it’s an act of love that fills your home with incredible aromas and your table with an unforgettable meal. The rich, complex flavors developed over hours of slow simmering are truly a testament to patience and good ingredients. This recipe yields a generous amount, perfect for feeding a large family or for enjoying delicious leftovers throughout the week. Serve it over your favorite pasta, with a side of creamy mac and cheese, or simply with crusty bread for dipping.
We encourage you to make this recipe your own, adjusting seasonings to suit your family’s preferences. Perhaps you’ll add a touch more heat with red pepper flakes, or incorporate different cuts of meat. The beauty of Sunday Sauce lies in its versatility and its ability to gather everyone around the table for a shared experience. Consider pairing it with a simple side salad or some crispy air fryer broccoli florets for a balanced meal.
So, clear your schedule, gather your ingredients, and prepare to embark on a culinary journey that will become a cherished tradition. The magic of a slow-cooked Italian Sunday Sauce is waiting for you. Thank you for reading and supporting Food Jot!
