Name: Italian Sunday Sauce Recipe
Ingredients: 1 lb (450g) sweet Italian sausage links; 1 lb (450g) pork ribs or pork shoulder, cut into 2-inch pieces; 4 oz (115g) pancetta or salt pork, diced; 3 tablespoons olive oil; 1 large onion (about 2 cups), finely diced; 6 garlic cloves, minced; 2 tablespoons tomato paste; 1 cup (240ml) dry red wine (Chianti or Montepulciano); 3 (28 oz) cans San Marzano whole tomatoes, crushed by hand; 3 bay leaves; 1 tablespoon dried oregano; 1 teaspoon red pepper flakes (optional); 2 tablespoons fresh basil, chopped; 2 tablespoons fresh parsley, chopped; 2 teaspoons kosher salt (adjust to taste); 1 teaspoon black pepper; 1 lb (450g) pasta of choice (traditionally served with rigatoni or spaghetti); Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese for serving

Description

The secret to authentic Sunday gravy isn’t just in the ingredients but in the patience—this slow-simmered Italian classic transforms your kitchen into nonna’s house with just one aromatic pot.

Ingredients

Scale

1 lb (450g) sweet Italian sausage links
1 lb (450g) pork ribs or pork shoulder, cut into 2-inch pieces
4 oz (115g) pancetta or salt pork, diced
3 tablespoons olive oil
1 large onion (about 2 cups), finely diced
6 garlic cloves, minced
2 tablespoons tomato paste
1 cup (240ml) dry red wine (Chianti or Montepulciano)
3 (28 oz) cans San Marzano whole tomatoes, crushed by hand
3 bay leaves
1 tablespoon dried oregano
1 teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 teaspoons kosher salt (adjust to taste)
1 teaspoon black pepper
1 lb (450g) pasta of choice (traditionally served with rigatoni or spaghetti)
Freshly grated Pecorino Romano or Parmigiano-Reggiano cheese for serving

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Instructions

Season all meats with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown sausage links in batches until golden on all sides (5-7 minutes). Remove to a plate.
In the same pot, brown pork pieces on all sides (3-4 minutes per side). Transfer to plate with sausage. Add pancetta and cook until fat renders (about 3 minutes).
Add remaining oil if needed. Add onions with a pinch of salt and cook until translucent (5-7 minutes). Add garlic and cook until fragrant (1 minute). Stir in tomato paste and cook until darkened (2-3 minutes).
Pour in wine, scraping up browned bits from pot bottom. Simmer until reduced by half (3-4 minutes). Add hand-crushed tomatoes, bay leaves, oregano, and red pepper flakes if using.
Return all meats to pot, nestling them into sauce. Bring to gentle boil, then reduce to lowest heat. Cover partially and simmer for 3-5 hours, stirring occasionally.
15 minutes before serving, stir in fresh basil and parsley. Adjust seasoning with salt and pepper. Remove bay leaves.
Cook pasta according to package directions until al dente. Serve pasta topped with sauce and meats, garnished with grated cheese.
For authentic presentation, place the sauce-coated pasta on a large platter surrounded by the braised meats.