Chef John's Sunday Pasta Sauce Recipe

Chef John's Sunday Pasta Sauce

4.8

(56)

46 Reviews

11 Photos

This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat.

John Mitzewich

Updated on September 16, 2023

Prep Time:

30 mins

Cook Time:

4 hrs 20 mins

Total Time:

4 hrs 50 mins

Servings:

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil, divided
1 (1 inch thick) slice beef shank
2 pounds pork spareribs
2 bone-in chicken thighs
1 onion, diced
1 pinch salt
6 cloves garlic
3 (28 ounce) cans crushed Italian (plum) tomatoes (such as San Marzano)
2 cups water, divided
¼ cup tomato paste
¼ cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf (Italian) parsley
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
¼ teaspoon red pepper flakes

Directions

Preheat oven to 425 degrees F (220 degrees C).
Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

Chef John

Recipe Tip

Any canned tomato product will work. If using whole canned tomatoes, pour them into a large bowl and crush them with your hands.

Editor's Note:

The nutrition data for this recipe includes the full amount of the beef, pork, and chicken. The actual amount of meat consumed will vary.

Nutrition Facts (per serving)

339	Calories
20g	Fat
20g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 339
% Daily Value *
Total Fat 20g	25%
Saturated Fat 6g	32%
Cholesterol 71mg	24%
Sodium 916mg	40%
Total Carbohydrate 20g	7%
Dietary Fiber 5g	18%
Total Sugars 1g
Protein 23g	46%
Vitamin C 26mg	28%
Calcium 137mg	11%
Iron 5mg	26%
Potassium 986mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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