Sunday Sauce
Updated Feb. 25, 2022
- Total Time
- 3½ hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds boneless pork shoulder, cut into 3-inch chunks
- Kosher salt and black pepper
- ¼cup extra-virgin olive oil, plus more as needed
- 1pound hot or sweet Italian sausage, or a combination
- 1yellow onion, coarsely chopped
- 6garlic cloves, smashed and peeled
- ⅓cup red wine
- 2(28-ounce) cans crushed tomatoes
- 3basil sprigs
- 1pound uncooked homemade or store-bought meatballs
- 1½pounds tubular or long noodles, like rigatoni or spaghetti
- Grated Parmesan or pecorino, for serving
Nutritional analysis per serving (8 servings)
959 calories; 45 grams fat; 15 grams saturated fat; 1 gram trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 83 grams carbohydrates; 7 grams dietary fiber; 12 grams sugars; 53 grams protein; 1274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
- Step 2
Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
- Step 3
Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You’ll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There’s no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
- Step 4
When you’re ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
- Step 5
Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.
Private Notes
Comments
Thank you for this! My dad was the son of Sicilian immigrants, and an excellent cook. When he had the time and money to cook - I grew up poor, with five siblings, and my dad worked long hours to support us. On the very occasional Sunday, when he had a bit of extra money, or on special occasions, he would make a sauce that seemed almost exactly like this recipe. My dad passed away 17 years ago. I still miss him and his Sunday sauce. This recipe brought back some happy memories.
The secret to the sauce is the pork! My Italian grandmother made this sauce every Sunday which I ate until I left for college. It was a work of art! One day I walked into an Italian restaurant in Sonoma, CA for lunch. The aroma was unmistakably that of Grandma’s Sunday “gravy”. I immediately broke into tears! The maitre d asked what was the problem. I told him of the memory the smell evoked. He took me directly to the kitchen and introduced me to the chef who told me secret: the pork bone!
Sunday sauce is a weekly household staple in my Sicilian-American home. Sub out the pork shoulder for bone in country-style pork ribs, but the real star of the sauce show should be pork neck bones. The collagen and fat from those particular cuts of pork add a heavenly dose of creaminess and flavor to the sauce. Plus, they're both cheap to purchase at the store. I quickly blanch them before adding to the sauce, removing the brown foam from the top before adding them in at the simmer stage.
@Pat Whole links, left intact. Slice it up when you shred the pork. I like to slice it on a bias so that you get nice long, tender pieces.
I use St Louis ribs. The bonrs add so much flavor. Don't add sausages until the last 45 minutes, meat balls (don't use often, too much work for benefit) only about half hour. Those two meats will have no flavor if cooked for 2 plus hours. Sometimes I add a chunk of brisket. Always add one or two chopped carrots to my sauces instead of sugar to add sweetness.
Learned at my great aunt's feet in New Jersey. Used a recipe similar to this. Always used San Marzanos for the tomatoes. She also always used yellow onion, as this recipe calls for. Found using a white onion smooths out the taste of the sauce.