Italian Sunday Sauce (RagĂą della Domenica) With spaghetti.
Italian Sunday Sauce (RagĂą della Domenica)
This delicious Italian Sunday Sauce is a beloved tradition in many Italian-American families. It’s a slow cooked tomato sauce thats filled with tender cuts of meat like pork ribs, beef, meatballs and Italian sausages. It’s the kind of meal that brings everyone to the table.
The best part? It tastes even better the next day—perfect for leftovers or freezing. It’s comfort food at its finest.
What Is Sunday Sauce?
Sunday Sauce, also known as ragĂą della domenica, is a traditional Italian-American meat sauce made with multiple types of meat simmered in tomato sauce for hours. It usually includes pork ribs, beef roast, meatballs, and Italian sausage, slowly cooked until everything is fall-apart tender.
Unlike a quick marinara, this is a dish made with time and love. It’s usually started early in the morning and eaten as a long lunch or dinner on Sundays. The meat is often served separately or over pasta, and the sauce becomes thick and full of flavor.
Why I Love This Recipe?
This Sunday Sauce is cozy, tasty, and full of love. I love how it makes the whole house smell amazing—like something really good is cooking (because it is!).
It’s fun to make too! You toss in all the good stuff like meatballs, sausage, ribs—and let it cook away while you relax. The longer it cooks, the better it tastes.
It’s my favorite kind of recipe: simple, comforting, and perfect for big family dinners or just treating yourself to something yummy.
Traditional Italian Sunday Sauce (RagĂą della Domenica) In a large pot.
Traditional Italian Sunday Sauce (RagĂą della Domenica)
Key Ingredients & Substitutions for Sunday Sauce
Canned Tomatoes: Use crushed San Marzano-style tomatoes for best flavor.
Beef Chuck or Brisket: Adds richness and becomes super tender.
Pork Ribs: Brings flavor and makes the sauce hearty.
Italian Sausage: Use sweet or spicy, depending on your taste.
Pork or beef meatballs: I like to use frozen meatballs but you can also use cooked meatballs, just add them at the end of cooking the sauce so they wont fall apart.
Garlic and Onion: Essential for the base flavor. I recommend using fresh onion and garlic for the best flavor.
Red Wine: Adds depth. Its optional but highly recommended. You can also swap it with beef broth.
Olive Oil: Use good quality for sautéing.
Fresh Basil and Parsley: Adds a fresh finish.
Salt and Pepper: Season as you go.
Equipment You’ll Need
Large Dutch Oven or Heavy Pot: For long, even simmering.
Tongs: To turn the meat as it browns.
Wooden Spoon: For stirring the sauce without scratching your pot.
Knife and Cutting Board: For prepping the meat and herbs.
Ladle: For serving the sauce neatly.
Step-by-Step Instructions for Perfect Sunday Sauce
Step 1: Brown the Meat
Heat olive oil in a large pot over medium-high heat.
Brown the pork ribs, beef, and sausages in batches until golden on all sides. Remove and set aside.
Step 2: Sauté the Base
In the same pot, lower the heat and sauté chopped onions until soft.
Add minced garlic and cook for 1 more minute.
Step 3: Deglaze and Add Tomatoes
Pour in a splash of red wine and scrape the bottom of the pot. Let it reduce for 2–3 minutes.
Add canned crushed tomatoes and a bit of water or broth.
Step 4: Simmer Slowly
Return all browned meats to the pot.
Season with salt, pepper, and a pinch of sugar if needed.
Cover partially and simmer on low for 3–4 hours, stirring occasionally. ! Hour before its done add the meatballs.
Step 5: Finish and Serve
Taste and adjust seasoning. Stir in chopped basil or parsley.
Serve the sauce over pasta, with the meat on the side or on top.
Sunday Sauce (RagĂą della Domenica) In a large pot.
Sunday Sauce (RagĂą della Domenica)
Expert Tips for the Best Sunday Sauce
Don’t rush it: This sauce gets better the longer it cooks.
Skim the fat: If it gets too greasy, skim the top with a spoon.
Use a mix of meats: Different cuts give depth to the sauce.
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Make it ahead: The flavor improves overnight.
Serving Suggestions
Sunday Sauce is best served over spaghetti or rigatoni, with plenty of grated Parmesan or Pecorino cheese.
Add a slice of crusty baguette bread to mop up the sauce, and maybe a green Caesar salad or sautéed greens on the side. Don’t forget a glass of red wine to complete the meal.
Make-Ahead and Storage
Make-Ahead: Sunday Sauce is ideal for making the day before.
Storage: Keep in an airtight container in the fridge for up to 4 days.
Freezing: Freeze sauce and meat separately for up to 3 months. Thaw in the fridge and reheat slowly.
Italian Sunday Sauce, served over spaghetti.
Italian Sunday Sauce
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Frequently Asked Questions (FAQ)
Can I use meatballs in Sunday Sauce?
Yes! Add them during the last hour so they don’t fall apart.
What pasta works best with this sauce?
Spaghetti and rigatoni are traditional, but any sturdy pasta will work.
Can I make this in a slow cooker?
Absolutely. Brown the meat first, then cook everything on low for 8 hours.
