Sunday sauce, also known as gravy, is a classic Italian-American dish typically served over pasta. Here’s a simple recipe to make your own delicious Sunday sauce:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 pound ground beef (or a combination of beef, pork, and/or veal)
- 1 can (28 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Pinch of red pepper flakes (optional, for heat)
- 1/4 cup red wine (optional)
- Fresh basil leaves, chopped, for garnish (optional)
- Grated Parmesan cheese, for serving
- Cooked pasta of your choice
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
- Once the meat is browned, stir in the crushed tomatoes and tomato paste. Fill the empty tomato paste can with water and add that to the pot as well. Stir to combine.
- Add the dried basil, oregano, thyme, rosemary, salt, pepper, and red pepper flakes (if using). If you’re using red wine, pour it in now. Stir well to combine all the ingredients.
- Bring the sauce to a simmer, then reduce the heat to low. Cover and let it simmer gently for at least 30 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
- Taste the sauce and adjust the seasoning if needed. If the sauce is too thick, you can add a bit more water to achieve your desired consistency.
- Once the sauce is done simmering, remove it from the heat. Serve the sauce over cooked pasta of your choice. Garnish with fresh chopped basil and grated Parmesan cheese, if desired.
- Enjoy your delicious Sunday sauce with family and friends!
Feel free to adjust the ingredients and seasonings according to your taste preferences. Cooking times can vary, but the longer you simmer the sauce, the more flavorful it will become.
