Sunday Sauce Recipe

Brown the pancetta

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta or bacon and cook, stirring occasionally, until the fat renders and pieces are golden and crisp, about 5–7 minutes. Use a slotted spoon to transfer the pancetta to a bowl, leaving the fat in the pot.

Sear the cubed pork and beef

Increase heat to medium-high and add another 1 tablespoon olive oil if the pot looks dry. Season the pork and beef cubes lightly with salt and pepper. Working in batches to avoid crowding, add the meat cubes to the hot pot and sear on all sides until deeply browned, about 6–8 minutes per batch. Transfer browned cubes to the bowl with the pancetta.

Brown the sausages

Add remaining 1 tablespoon olive oil if needed. Prick each sausage a few times with a fork and add to the pot. Brown the sausages on all sides (they needn’t be cooked through), about 6–8 minutes. Transfer sausages to the bowl with other meats. Pour off and discard excess fat if there’s a lot, leaving about 1–2 tablespoons in the pot for the vegetables.

Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot with the reserved fat. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 8–10 minutes. Add the minced garlic and cook until fragrant, about 1 minute, taking care not to let it brown.

Stir in the tomato paste and cook 2–3 minutes, stirring frequently, until it darkens slightly — this deepens the tomato flavor.

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 3–5 minutes.

Return the seared pork, beef, sausages, and pancetta to the pot. Add the crushed tomatoes, chicken or beef stock, and 1 cup water. Stir to combine.

Add the dried oregano, dried basil, bay leaves, red pepper flakes, kosher salt, black pepper, and sugar (if using). Bring the sauce to a gentle simmer over medium-low heat.

Reduce heat to the lowest setting so the sauce is barely simmering. Partially cover the pot with a lid (askew to allow steam to escape) and simmer slowly for 2.5–3 hours, stirring every 20–30 minutes to prevent sticking. If the sauce thickens too much, add up to 1/2 cup water at a time to reach desired consistency.

After 2 hours, remove the sausages. Slice them and return the slices to the pot for the last 15–20 minutes of cooking so they finish cooking through and impart flavor without breaking apart.

About 10 minutes before serving, taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if the tomatoes are very acidic.

Stir in the torn fresh basil and chopped parsley. Remove and discard bay leaves.

Serve the Sunday sauce hot over your choice of pasta, polenta, or with crusty bread. Spoon meat portions onto plates or serve the whole pot family-style.