Loaded with sausage, homemade meatballs, tomatoes, wine, garlic, and onions, this Sunday Sauce is slow-simmered and totally worth the wait.
I’ll be real with you—this isn’t your “throw it together and eat in 20” kind of recipe. Sunday Sauce takes its time. It simmers, it deepens, it fills the entire house with that smell that makes you feel like you’re being hugged from the inside out. You know what I mean?
And honestly, I love that. I love that it makes you slow down. It reminds me of my aunt’s kitchen when I was a kid—usually on a Sunday, obviously. There’d be pots clanking, someone yelling about stirring the sauce too often, and at least one cousin sneaking a meatball straight from the baking sheet. Guilty.
The first time I made Sunday Sauce on my own, I completely overcooked the sausage, forgot the salt in the meatballs, and didn’t realize my “crushed tomatoes” were actually diced until it was too late. It still turned out delicious. Because that’s the thing about Sunday Sauce—it forgives you. It holds all your little messes and imperfections and says, “It’s okay. I’ve got you.”
Why You’ll Love This Sunday Sauce Recipe?
Okay, so why make this when you could just… open a jar? Well, because this isn’t just sauce. It’s Sunday Sauce. It’s slow. It’s rich. It’s loaded with sausage and homemade meatballs and garlic and a splash of red wine for good measure. It’s got that layered flavor that only shows up when you’ve let something simmer for hours while you wander in and out of the kitchen poking at it with a spoon.
It feeds a crowd—or your future self, because the leftovers? Ridiculous. I’ve had days where I swear the sauce was even better on day three than it was right off the stove. It’s like magic. Or science. Or both.
Plus, cooking it makes me feel connected—to my family, to my younger self, to every Italian nonna who ever made gravy before church and came home to find someone already “taste testing.”
Ingredient Notes:
Alright, here’s what you’ll need to make this Sunday Sauce the real-deal kind. You don’t have to get everything perfect. I’ve made this with budget sausage and canned tomatoes from the back of the pantry and it still turned out great.
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Sweet Italian sausage – Four links. Roast them a bit first. Just trust me.
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Ground beef, pork, and veal – The meatball trifecta. But honestly? If you’ve only got beef and pork, it’s still fine.
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Breadcrumbs + parmesan – I don’t really measure these by the spoonful. It’s more of a “six good handfuls of breadcrumbs, three of cheese” kind of vibe.
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Eggs, garlic, parsley – The glue for your meatballs. The flavor trio.
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Olive oil, onion, garlic (again) – This is the beginning of your sauce. Take your time with the onions. If they burn, it’ll haunt the whole pot.
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Tomato paste + crushed tomatoes – One’s deep and intense, the other’s saucy and sweet. They’re like the yin and yang of tomato flavor.
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Red wine – Whatever’s open. Or use broth. Or skip it. I won’t tell.
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Grated carrot – Yes, really. It cuts the acidity and adds a whisper of sweetness. You won’t taste “carrot,” but you’d notice if it wasn’t there.
How To Make Sunday Sauce?
Step 1: Brown the sausage
Preheat your oven to 450°F and roast the sausage links on a baking sheet. About 15 minutes, flip once. You just want some color—not a full cook. They’ll finish in the sauce. And if your smoke alarm goes off? Welcome to the club.
Step 2: Mix up your meatballs
Drop the oven to 400°F. In a giant bowl, toss in your ground meats, breadcrumbs, parmesan, eggs, garlic, parsley, and a splash of water. Mix with your hands. It’s messy. It’s also kind of meditative. Roll them into meatballs—whatever size feels right. Just keep ‘em roughly the same so they cook evenly. Bake them for about 20 minutes, just enough to firm them up.
Step 3: Start the sauce
Grab the biggest pot you own. Heat olive oil over medium, then add your chopped onion with a pinch of salt. Let it soften. No rushing. Once it’s golden and translucent, add sliced garlic. Let that cook for a minute or so—don’t burn it, or the sauce gets bitter.
Step 4: Build the base
Stir in your tomato paste. Add two cans’ worth of water (just use the tomato paste can). Season with salt and pepper. Bring it all to a boil, then reduce to a gentle simmer. Cover it mostly and let it go for 20 minutes while you clean up the meatball mess.
Step 5: Go big
Now pour in your crushed tomatoes, red wine, and grated carrot. Stir well. Bring it back to a simmer, then lower the heat again. Let it cook, mostly covered, for about an hour. The house should smell like someone’s Italian aunt moved in.
Step 6: Add the meat
Nestle the sausage and meatballs into the pot. They’ll soak up flavor and release it right back into the sauce. Let everything simmer for another hour and a half. Stir occasionally so nothing sticks. Then, taste. Adjust salt. Eat a meatball “for quality control.”
Want To Save This Recipe?
Storage Options:
This sauce is basically a culinary time capsule. It gets better overnight. Let it cool, then stash it in containers—some for the fridge, some for the freezer. I freeze it in little batches so I can have instant joy on a random Thursday when I don’t feel like cooking. You’ve got options here.
Variations and Substitutions:
There are no Sunday Sauce police, okay? Here’s how you can switch it up:
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No veal? Don’t stress. Just double up on beef or pork.
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Hate carrots in sauce? You can leave them out, but maybe add a pinch of sugar to balance it.
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No wine? A splash of balsamic or broth works.
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Don’t feel like meatballs? Skip them. Or use store-bought. It’ll still be good.
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Feeding vegetarians? Make the sauce without the meat and cook it separately. Easy.
What to Serve with Sunday Sauce?
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Pasta – Spaghetti, rigatoni, even gnocchi. Just toss it in and don’t skimp on the sauce.
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Bread – I’m not kidding. Get a crusty loaf. Tear it. Dunk it. Repeat.
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Salad – Something crisp and bitter to balance out all that richness. Arugula’s a great choice.
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Wine – Something red and not too fancy. Bonus points if it’s the same one you used in the sauce.
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Company – This is the kind of food that brings people around the table. Make extra.
Frequently Asked Questions:
Can I make this ahead?
Yes! In fact, you should. It’s even better the next day. That’s not an opinion. That’s fact (or close enough).
Can I freeze it?
Totally. Let it cool, portion it out, and label it. Future-you will thank you.
Do I really need three kinds of meat in the meatballs?
Nah. It’s traditional, but not mandatory. Two will do just fine. Even one in a pinch.
So—what’s your Sunday Sauce story? Or are you starting your own tradition? Whether it’s passed down or brand new, I’d love to hear how it turns out. Leave a comment, send a pic, or just tell me what pasta you used. Let’s talk sauce.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sunday Sauce
Ingredients
For the Sausage:
- 1 pound sweet Italian sausage approximately 4 links
For the Meatballs:
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 6 handfuls Italian-seasoned breadcrumbs
- 3 handfuls grated Parmesan cheese
- 3 large eggs lightly beaten
- 3 tablespoons water
- 1 teaspoon minced garlic
- ¼ cup chopped flat-leaf parsley
For the Sauce:
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 3 cloves garlic thinly sliced
- 1 small can tomato paste
- 2 cans water measured using the empty tomato paste can, or approximately 1½ cups
- 2 cans 28 ounces each crushed tomatoes
- ¼ cup red wine
- 1 medium carrot finely grated
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
Roast the Sausage:
- Preheat the oven to 450°F (232°C). Arrange the sausage links on a baking sheet and roast for 15 minutes, turning once midway to ensure even browning. The sausage does not need to be fully cooked, as it will finish cooking in the sauce.
Prepare the Meatballs:
- Reduce the oven temperature to 400°F (204°C). In a large mixing bowl, combine the ground beef, pork, veal, breadcrumbs, Parmesan cheese, eggs, water, garlic, and parsley. Mix until just combined.
Form and Bake the Meatballs:
- Shape the meat mixture into uniform balls using your hands. Arrange them on a lightly oiled baking sheet, spacing each at least 1 inch apart. Bake for approximately 20 minutes or until lightly browned. They do not need to be cooked through at this stage.
Sauté the Aromatics:
- In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook until softened and translucent, about 8–10 minutes. Add the sliced garlic and sauté for an additional minute.
Begin the Sauce:
- Stir in the tomato paste, followed by two cans’ worth of water. Season with salt and pepper. Bring to a gentle boil, then reduce the heat to low. Partially cover the pot with a lid and allow the sauce to simmer for 20 minutes.
Add Tomatoes and Wine:
- Stir in the crushed tomatoes, red wine, and grated carrot. Adjust seasoning as needed. Bring to a light simmer, reduce heat to low, and cook partially covered for 1 hour, stirring occasionally to prevent sticking.
Add the Meats and Simmer:
- Gently place the browned meatballs and sausage into the sauce. Continue simmering, partially covered, for an additional 90 minutes. Stir occasionally, ensuring the sauce does not burn on the bottom.
Final Touches:
- After simmering, taste and adjust seasoning as desired. Allow the sauce to rest briefly before serving. Serve warm over your choice of pasta with additional grated cheese, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
