This is my Dad’s Sunday Sauce Recipe, which I grew up eating pretty much every Sunday as a kid. It’s a rich Italian-style red sauce loaded with tender meatballs, zesty Italian sausage, and spicy pepperoni that simmers low and slow in the oven. It’s comfort food of the absolute highest quality and perfect for a family dinner or gathering!
Table of Contents
What Even Is “Sunday Sauce?”
Sunday sauce, aka “gravy” in some Italian-American households, is a rich and hearty tomato-based sauce that is traditionally prepared on Sundays. It starts with onions, garlic, and tomatoes, and additional ingredients such as Italian sausage, meatballs, or even braised beef or pork ribs can be added for layers of savory flavor.
What makes this particular Sunday sauce so special is that it’s my dad’s prized recipe. It’s a thing of beauty, filled with rich flavors and a depth that only comes from years of perfecting. The recipe is a labor of love that yields a reward so worth the wait.
Most recipes have you simmer the sauce on the stovetop for hours, but not my dad’s recipe! The sauce is built on the stove, then a lid is popped onto the pot and the whole thing is braised low and slow in the oven to develop the flavors.
While it’s a bit of work up front, the oven does most of the heavy lifting for you. Once the sauce is ready, all you have to do is pile it high over your favorite pasta with some garlic bread on the side for dipping. Serve with a big leafy caesar salad and dinner is served!
Note: There is an important cultural and familial significance with a traditional Sunday sauce. I do not claim for this recipe to be authentic, only a representation of the recipe I grew up with. Different families will always have different ways of making similar recipes.
Tools Needed
The Main Ingredients
- Pancetta. Pancetta starts off the base of the sauce and adds lots of flavor. For a smokier flavor, you could use diced bacon.
- Pepperoni. Opt for whole pepperoni and not pepperoni that’s already been sliced.
- Veggies. Yellow onion, green bell pepper, mushrooms, and garlic add flavor and texture to the sauce.
- Spices. Dad aways uses a classic combination of dried oregano and basil. You could swap in Italian seasoning if that’s what you have on hand.
- Tomato products. To make this sauce extra rich the recipe calls for tomato paste, crushed tomatoes, and tomato puree.
- Italian sausage. Pick your favorites here, just make sure to use uncooked Italian sausages.
- Meatballs. My Dad’s meatball recipe is simple and classic with just ground beef, breadcrumbs, an egg, parmesan, garlic, some dried spices, and fresh basil.
How to Make Dad’s Sunday Sauce with Meatballs and Sausage
- Mix the meatballs. This is a fairly basic meatball recipe! I don’t like to cram too many ingredients in so that the flavors can really shine. I always start with fresh breadcrumbs because they’re so absorbent. After you’ve gotten all the ingredients together, give everything a good mix. I always mix meatballs by hand so that I don’t accidentally over-mix them.
Jenny’s Tip: I use a large (1/4 cup) cookie scoop to portion the meatballs so they all cook evenly. Then, you just drop them into the sauce so they slowly cook and stay tender.
- Brown the pancetta and pepperoni. You want the meats to become brown and crispy, and for all of that fat to render into the pan. This is the flavor foundation of the sauce!
- Sauté the veggies. Take the pancetta and pepperoni out of the pot, leaving the renderings behind. Sauté the diced onion, mushrooms, and bell pepper until softened, then add the garlic.
- Build the sauce. Add the dried spices and tomato paste next, taking the time to cook the tomato paste for several minutes to caramelize its natural sugars and develop lots of flavor. Add the remaining tomato products and a little sugar to balance out the acidity.
- Add in all of the meats. I always brown the Italian sausage links before nestling them into the sauce (again: for flavor!). Add the meatballs last, being careful not to stir them to avoid any breakage.
- Braise the sauce. Cover the Dutch oven with a lid and bake low and slow at 325ºF. After about 90 minutes, the sauce should be thickened and the flavors developed.
Storage and Reheating Instructions
Dad’s Sunday sauce recipe actually gets better with time! I like to make it a day in advance and serve it the next day.
To store: Once the sauce has cooled down, transfer it to an airtight container. Glass or food-grade plastic containers work well for storing the sauce. Refrigerate the sauce promptly to keep it fresh. The sauce will last in the fridge for 5-7 days.
To freeze: If you have a large batch or want to save some sauce for later use, freezing is a great option. Ensure the sauce is completely cooled before transferring it to freezer-safe containers or resealable freezer bags. Label the containers with the date and freeze for up to 3 months.
To thaw: To thaw frozen sauce, transfer it from the freezer to the refrigerator. Slow thawing in the fridge helps maintain the sauce’s texture and flavors. Allow sufficient time for thawing, as it may take several hours or overnight, depending on the portion size.
To reheat: For optimal results, gently reheat the sauce on the stovetop over low to medium-low heat. Stir occasionally to prevent scorching or sticking. If the sauce appears too thick, add a little water or broth to adjust the consistency. Once heated through, it’s ready to be served.
Side Dish Suggestions
If you’re throwing a dinner party or are just craving a nice pasta dinner, here are some of my favorite sides to serve with Dad’s meatball and sausage-packed Sunday sauce:
- Leafy salad. Kale caesar salad, Italian chopped salad, or little gem caesar salad
- Warm Bread. No Knead Focaccia or fluffy dinner rolls
- Dessert. Nutella lava cakes, coffee panna cotta, or individual cherry clafoutis
My Dad’s Sunday sauce recipe is near and dear to my heart and is so nostalgic. It’s the perfect comforting recipe to tackle on a Sunday. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Italian-Inspired Recipes
- White Bolognese Rigatoni
- Cacio e Pepe for Two
- Creamy Pasta alla Vodka
- Roast Chicken Piccata
- Chicken Parmesan
- Pink Sauce Pasta
This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.
Dad’s Sunday Sauce Recipe
Ingredients
Sauce
- 1 tablespoon olive oil
- 4 oz diced pancetta
- 8 oz whole pepperoni, diced
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 8 oz cremini (or baby bella) mushrooms, sliced
- 6 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 4 tablespoons tomato paste
- 28 oz can crushed tomatoes
- 16 oz can tomato puree
- 1 cup water
- 2 teaspoons sugar
- 1 lb uncooked Italian sausages
Meatballs
- 2 lbs quality ground beef (80/20)
- 1/3 cup fresh breadcrumbs*
- 1 egg
- 1/4 cup grated parmesan
- 4 garlic cloves, minced
- 2 teaspoons minced dehydrated onion
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground pepper
- 1/4 cup minced fresh basil
Instructions
- Mix the meatballs. In a mixing bowl, combine the meatballs ingredients and gently mix by hand, taking care not to overmix. Use a 1/4 cup scoop to portion the meatballs. Use wet hands to gentle roll into balls and transfer to a parchment lined baking sheet. Refrigerate until ready to use.
- Preheat an oven to 325 F.
- Brown the pancetta and pepperoni. Heat the oil in a large 6 qt dutch oven over medium low heat. Add the diced pepperoni and pancetta and cook, stirring occasionally, until browned and crispy. Use a slotted spoon to remove from the pot and transfer to a small bowl.
- Saute the veggies. Increase the heat to medium high and add the diced onion, mushrooms, and green bell pepper. Cook for 3-4 minutes, until the veggies are starting to soften, then add the garlic. Cook an additional 2-3 minutes, until most of the water has cooked out of the veggies.
- Build the sauce. Add the dried spices and then add the tomato paste and stir well to combine. Cook 3-4 minutes until the tomato paste darkens in color. Reduce the heat to medium and add the crushed tomato, tomato puree, and water and stir well. Bring to a simmer and add sugar and season with salt and pepper.
- Add the meats. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausages and brown the outside, it's okay if they aren't cooked all the way through. Transfer the sausages to the pot with the sauce and then gently arrange the meatballs in the pot. Stir gently to cover with sauce. Cover and transfer to the oven for 2 hours.
- Finish. Remove the pot from the oven and taste the sauce for seasoning and season with salt and pepper as necessary. Serve over your favorite pasta with freshly grated parmesan and torn fresh basil.
Notes
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