I’m thrilled to share this recipe for an Authentic Italian Sunday Sauce with you. This dish is more than just a meal; it’s a tradition in our family. Growing up, Sundays always meant gathering around the table for a hearty pasta feast. My mom used to whip up this delicious sauce, and the smell alone brought everyone into the kitchen, ready to dig in.
This sauce is rich and flavorful, perfect for those cozy weekends when you want to spend a little extra time with your loved ones. It’s made with simple ingredients, but the secret’s in the slow simmering. It’s amazing how a few fresh tomatoes and savory meats transform into something that warms your soul, don’t you think?
When I make this sauce, I can’t help but think about all those family dinners, sharing stories and laughter. What I love most is that it’s easy enough to make on a busy day but feels special enough for a gathering. Plus, everyone loves it, from the little ones to the adults. You can just tell that this sauce is made with love, and it really shows when you serve it up to your family.
So grab your ingredients, roll up your sleeves, and let’s create some delicious memories together. Trust me, after you try this recipe, you’ll want it on repeat every Sunday!
How to Make Authentic Italian Sunday Sauce
Click here to get printable version
Ingredients
- 3 cans (24 oz each) San Marzano peeled tomatoes
- 10 pre-cooked meatballs
- 6 Italian sausages (hot, sweet, or a combination)
- 3 tablespoons extra virgin olive oil
- 8 cloves garlic, minced
- 9 basil leaves, chopped
- 1-2 tablespoons kosher salt
- 3 tablespoons tomato paste
- 1 pound of your favorite pasta
Directions
Begin by heating the extra virgin olive oil in a large pot over medium heat. Once the oil shimmers, toss in the minced garlic and sauté for about a minute, stirring gently to avoid burning.
Next, add the tomato paste to the pot but keep it to one side. Continue stirring the garlic for an additional minute to let the flavors meld.
Now, pour in the three cans of San Marzano tomatoes. As the sauce heats up, use a wooden spoon to break down the tomatoes, stirring them into the mix. Add the chopped basil and kosher salt, allowing the sauce to come back to a gentle simmer.
Reduce the heat to low and incorporate your pre-cooked meatballs and sausages. Now, let the sauce simmer for three hours. This is where the magic happens—those flavors will meld beautifully during this time.
Meanwhile, boil your choice of pasta according to package instructions. Once cooked, combine the pasta with the sauce in the pot you used for cooking. Serve it up with a sprinkle of fresh Parmesan cheese on top. Enjoy your hearty Sunday meal!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the sauce for up to 3 months. Just make sure it’s cooled completely before transferring it to a freezer-safe container. It’ll be like having a warm hug on a busy weeknight when you pull it out later!
Cooking Tips
If you want to switch it up, feel free to add diced vegetables like carrots or bell peppers for extra flavor and nutrition. For a spicier kick, use hot Italian sausage. A splash of red wine can also enhance the sauce’s depth of flavor. Experimenting really makes this recipe your own!
Serving Suggestions
This sauce pairs beautifully with a side salad and garlic bread. Garnish your pasta with freshly grated Parmesan and perhaps some crushed red pepper flakes for those who enjoy a little heat. A nice glass of red wine completes the meal, creating a wonderful dining experience.
Ingredient Substitutions
If you don’t have San Marzano tomatoes, any canned whole tomatoes will do. You can use turkey or chicken sausage instead of pork for a healthier option. And if you’re not a fan of garlic, feel free to reduce the amount or even leave it out entirely!
Seasonal Variations
In the summer, consider tossing in some fresh zucchini or eggplant. In the fall, adding roasted butternut squash can give a lovely sweetness to the sauce. Using seasonal ingredients not only enhances the taste but also makes the dish even more delightful and relevant to the season.
Allergen Information
This recipe contains common allergens such as gluten from the pasta and possible dairy in Parmesan cheese. If gluten-free, choose a gluten-free pasta option. For a dairy-free version, simply omit the cheese or use a dairy-free alternative that’s suitable for your needs.
FAQs
Can I make this sauce ahead of time?
Absolutely! In fact, making the sauce a day in advance allows the flavors to meld even more. Just refrigerate it overnight and reheat before serving. It’s a great option for meal prep.
How do I know when the sauce is done cooking?
The sauce is ready when it has thickened and the flavors are well combined. After three hours, the sausages should be cooked through, and the meatballs will soak up the delicious sauce, making them tender and flavorful.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes! Just make sure to blanch and peel them first, and you may need to adjust the cooking time since fresh tomatoes have more moisture. It’s a great way to use up a summer garden harvest.
What type of pasta goes best with this sauce?
Any pasta works well with this sauce, but I recommend thicker shapes like rigatoni or pappardelle, which hold onto the sauce nicely. Spaghetti is always a classic choice, too!
Can I add more herbs to the sauce?
Definitely! Feel free to experiment with other herbs like oregano or thyme for added flavor. Fresh herbs work best, but you can also use dried herbs if that’s what you have on hand.
What if I have leftovers? Can I reheat the sauce?
Of course! Just store it in an airtight container in the fridge and reheat on the stove over low heat until warmed through. If the sauce seems too thick, add a splash of water or stock to loosen it up.
Authentic Italian Sunday Sauce
Ingredients
- 3 24 oz cans San Marzano peeled tomatoes
- 10 meatballs
- 6 Italian sausages hot, sweet, or both
- 3 tbsp extra virgin olive oil
- 8 cloves garlic minced
- 9 basil leaves
- 1-2 tbsp kosher salt
- 3 tbsp tomato paste
- 1 lb pasta
Instructions
- In a large pot, warm the extra virgin olive oil over medium heat. Once it’s hot, add in the minced garlic and stir frequently for about a minute.
- Next, incorporate the tomato paste, keeping it away from the garlic, and let it sit while stirring the garlic for another minute.
- Add the three cans of San Marzano tomatoes. Allow the sauce to simmer and use the back of a wooden spoon to break down the tomatoes as they heat up.
- Mix in the basil and salt, bringing the sauce back to a gentle simmer. Keep the sauce simmering on low and add your pre-cooked meatballs and sausages.
- Let it cook for three hours to meld the flavors.
- While the sauce simmers, cook your choice of pasta. Once done, combine the sauce with the pasta and serve with fresh Parmesan on top.
