How to Make Grandma's Sunday Sauce - A Step-by-Step Guide

Grandma's Sunday Sauce is a classic Italian recipe that has been passed down through generations. This rich and flavorful sauce is the perfect comfort food, and it's a tradition to make it every Sunday for a family meal. The secret to this delicious recipe is the slow cooking process, which allows the flavors to meld together and develop a deep, complex taste.

One of the best things about Grandma's Sunday Sauce is that it can be customized to suit your tastes and preferences. Some fam...

Read more

Ingredients

  • ¼ cup olive oil, divided
  • 1 pound pork ribs, chopped
  • 6 (3.5 ounce) links Italian sausages
  • 1 large white onion, finely chopped
  • 1 ½ teaspoons salt, divided
  • 4 cloves garlic, minced
  • ¼ cup red wine, divided
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons dried oregano
  • ½ teaspoon red pepper flakes
  • 1 cup water
  • 2 (28 ounce) cans whole peeled tomatoes in juice
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 1 pinch white sugar
  • ¼ cup chopped fresh basil

Information

  • Prep Time: 20 mins
  • Cook Time: 2 hrs 25 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat 2 tablespoons oil in a pot and cook pork ribs until browned, about 5 minutes. Transfer to a plate. Cook sausages until browned, about 5 minutes. Transfer to the same plate as the ribs.
  • Drain off some of the excess fat. Reduce heat to medium-low and pour in remaining olive oil. Add onion and 1/2 teaspoon salt; cook and stir until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute; make sure not to burn. Pour in 1/2 of the red wine and scrape up any browned bits off the bottom of the pan.
  • Add tomato paste, oregano, and red pepper flakes. Stir until paste starts to darken, about 2 minutes. Stir in remaining red wine and water.
  • Add tomatoes and their juices, crushing by hand as you add them to the pot. Season with basil, remaining salt, and pepper. Bring to a boil; reduce heat to a low simmer. Taste and add sugar if sauce is too acidic.
  • Return ribs to the pot. Simmer, partially covered, adding more liquid if needed, for at least 2 hours. Add sausages back to the pot for the last 45 minutes of cooking. Add fresh basil during the last 15 minutes of cooking. Discard bones before serving.
  • Nutrition

    376 cal.

    • Total Fat: 28g
    • Saturated Fat: 8g
    • Cholesterol: 57mg
    • Sodium: 1313mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 18g
    • Vitamin C: 22mg
    • Calcium: 105mg
    • Iron: 4mg
    • Potassium: 697mg