Italian Sunday Sauce

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A classic Italian Sunday sauce, often referred to as “gravy,” is a rich and hearty meal that’s perfect for family gatherings. This recipe, featuring tender beef chuck roast, flavorful Italian sausages, and a savory tomato base, will bring comforting, rustic flavors to your table. Paired with spaghetti, it’s a true Italian classic that will leave everyone satisfied.

Ingredients:

  • 2 pounds boneless beef chuck roast
  • 4 tablespoons olive oil, divided
  • 1 pound uncooked sweet or hot Italian sausage links
  • 5 cloves garlic, finely chopped
  • 3 to 4 large sprigs fresh basil, leaves picked
  • 3 tablespoons tomato paste
  • 2 (28-ounce) cans whole peeled tomatoes (preferably San Marzano)
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 teaspoon granulated sugar, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • Cooked spaghetti, for serving

Instructions:

Step 1: Sear the Beef

  1. Cut the beef chuck roast into 4 even pieces.
  2. Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
  3. Add the beef chuck to the pot and sear it until golden brown on all sides, about 8-10 minutes total.
  4. Once browned, transfer the beef to a plate and set aside.

Step 2: Sear the Sausage

  1. Reduce the heat to medium.
  2. Add 1 tablespoon olive oil to the pot and place 1 pound of Italian sausage links in the pot.
  3. Sear the sausages until they are golden brown all over, about 5 minutes.
  4. Transfer the sausages to the plate with the beef.

Step 3: Prepare Aromatics

  1. Remove the pot from heat and let it cool for about 2 minutes.
  2. While the pot cools, finely chop the 5 cloves of garlic (about 2 tablespoons) and pick the leaves from 3 to 4 sprigs of fresh basil until you have about 1/4 packed cup of basil.

Step 4: Sauté Garlic

  1. Return the pot to medium heat and add the remaining 2 tablespoons olive oil.
  2. Heat the oil until shimmering, then add the chopped garlic and cook, stirring frequently, until the garlic turns light golden brown, about 1 minute.

Step 5: Cook the Tomato Paste

  1. Add 3 tablespoons tomato paste to the pot and cook, stirring often, until the paste darkens slightly in color, about 1 minute.

Step 6: Add Tomatoes and Seasonings

  1. Pour in the 2 (28-ounce) cans of whole peeled tomatoes and their juices.
  2. Fill half of one of the empty tomato cans with water and pour that into the pot.
  3. Using a wooden spoon or potato masher, break the tomatoes into smaller bits.
  4. Add the fresh basil leaves, along with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon freshly ground black pepper. Stir to combine.

Step 7: Simmer the Sauce

  1. Increase the heat to medium-high and bring the sauce to a rapid simmer.
  2. Return the seared chuck roast and sausages (along with any accumulated juices) to the pot.
  3. Reduce the heat to low and partially cover the pot.
  4. Let the sauce gently simmer, stirring occasionally, for about 3 1/2 to 4 hours, until the beef is tender and falling apart.

Step 8: Shred the Meat

  1. Transfer the beef chuck and sausages to a clean cutting board or plate.
  2. Shred the beef using two forks into bite-sized pieces, and cut the sausages into thick diagonal slices.
  3. Return the shredded beef and sausage slices to the sauce. (Alternatively, keep the meat whole and serve it on a platter, allowing people to add the meat to their plates and shred or cut as they prefer.)

Step 9: Final Seasoning

  1. Taste the sauce and adjust seasoning with more kosher salt and black pepper as needed.
  2. If the sauce is too tangy or acidic, add more granulated sugar, 1/2 teaspoon at a time, until the flavor is balanced to your liking.

Step 10: Serve

  1. Serve the sauce over cooked spaghetti for a classic, comforting Italian meal.

This Italian Sunday sauce is perfect for sharing with family and friends. The slow-simmered beef and sausages infuse the sauce with deep, rich flavors that perfectly complement the sweetness of the tomatoes and the aromatic basil. Whether you choose to shred the meat or serve it whole, this dish is sure to become a staple in your household. Enjoy!

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