Recipe

Sunday Sauce

A rich, slow-simmered tomato sauce with optional meats, built for pasta night and even better the next day.

By Matt Campbell

•

4.8

A large Dutch oven on a stove filled with deep red Sunday sauce gently simmering, with basil leaves on top and a wooden spoon resting on the rim

Sunday sauce is not a recipe you rush. It is a pot you hang out with. You let it bubble while you tidy the kitchen, steal a meatball for quality control, and suddenly the whole house smells like you have your life together.

This is my go-to version: a rich tomato base that starts bright and ends up deep, with garlic, herbs, and just enough slow simmer to make it taste like it has been cooking since 9 a.m. You can keep it vegetarian, or go full classic with a mix of meats. Either way, the goal is the same: a sauce that clings to pasta, loves a hunk of bread, and makes Monday leftovers feel like a reward.

Canned whole tomatoes, tomato paste, garlic, onion, olive oil, basil, Parmesan rind, and Italian sausage arranged on a bright kitchen counter

Why It Works

Deep flavor without weird ingredients: Tomato paste gets browned, garlic gets gently toasted, and time does the rest.
Flexible on the meat: Make it meatless, use sausage only, or add ribs and meatballs for the full Sunday pot.
Silky texture: Whole tomatoes break down as they simmer, and a quick blend at the end (optional) gives you that restaurant-style body.
Built for leftovers: It freezes beautifully and turns into baked ziti, pizza sauce, or next-day meatball subs.

Pairs Well With

Storage Tips

Refrigerator: Cool sauce completely, then store in airtight containers for up to 5 days.

Freezer: Freeze in portioned containers or freezer bags (laid flat) for up to 3 months. Leave a little headspace since sauce expands.

Reheating: Warm gently in a saucepan over medium-low, adding a splash of water or broth if it has thickened. If your sauce looks a little separated, whisk hard for 20 seconds and it will come right back together.

Food safety note: If you used meat, bring leftovers back to a lively simmer before serving.

Common Questions

What makes it “Sunday sauce”?

It is the low-and-slow simmer and the “big pot” mindset. Traditionally it is a tomato sauce that cooks for hours, often with meats, so it turns rich, mellow, and spoon-coating.

Do I have to use meat?

Nope. Skip the meat and you still get an incredible red sauce. To add depth without meat, use the Parmesan rind, a little extra olive oil, and do not skip browning the tomato paste.

Can I use crushed tomatoes instead of whole?

Yes. Whole tomatoes give you the best balance of body and freshness, but crushed works. If you use crushed, start with a slightly shorter simmer and adjust thickness at the end.

Why add a Parmesan rind?

It adds savory, nutty depth and a subtle thickness. It is optional, but if you have one in the fridge or freezer, this is its moment.

How do I keep it from tasting too acidic?

First, simmer longer. Time smooths acidity. If it still tastes sharp, add a small pinch of baking soda (start with 1/8 teaspoon). It will foam for a second and then calm down. Avoid adding a lot of sugar. A little is fine, but baking soda is the more direct fix.

Should I add pasta water to the sauce?

Yes, when you are tossing sauce with pasta. A splash of starchy pasta water helps the sauce cling and turns it glossy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot (6 to 8 quarts)
Wooden spoon
Knife and cutting board
Tongs (if using sausage or ribs)
Immersion blender (optional) or countertop blender
Fine mesh strainer (optional, for a super smooth finish)

I love Sunday sauce because it feels like restaurant energy without restaurant stress. You are not juggling five pans. You are committing to one good pot and letting it do its thing. When I was learning to cook more seriously, sauces like this taught me patience and tasting. If it is flat, add salt. If it is sharp, simmer. If it is missing something, it usually needs a little fat or a little time. Also, yes, I absolutely judge a sauce by how many times I “accidentally” walk by with a spoon.

Sunday Sauce

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 50 minutes

Servings 8

Ingredients

3 tablespoons olive oil
1 large yellow onion, finely chopped
6 cloves garlic, minced
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper flakes (optional)
2 (28-ounce) cans whole peeled tomatoes
1 cup water or low-sodium chicken broth
1 Parmesan rind (optional)
1 teaspoon dried oregano
1/2 teaspoon dried thyme (optional)
2 bay leaves
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons fresh basil, torn, plus more for serving
Optional meats (choose 1 to 3):
1 pound sweet or hot Italian sausage
1 pound meatballs, browned (homemade or store-bought)
1 to 1 1/2 pounds pork ribs or pork neck bones
To serve: pasta, grated Parmesan, crusty bread

Italian sausage links browning in a Dutch oven with caramelized bits on the bottom

Instructions

Brown the meat (optional but recommended). Heat the Dutch oven over medium-high. Add 1 tablespoon olive oil. Brown sausage, ribs, and/or meatballs in batches until deeply golden. You are building flavor, not cooking them through. Transfer to a plate.
Soften the onion. Lower heat to medium. Add remaining olive oil, then onion. Cook 6 to 8 minutes, stirring, until soft and lightly golden. If the pot looks dry, add another drizzle of oil.
Wake up the garlic and paste. Stir in garlic and red pepper flakes. Cook 30 seconds. Add tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly and smells toasted.
Add tomatoes the right way. Pour in whole tomatoes with their juices. Use your spoon (or clean hands) to crush them right in the pot. Add water or broth and stir, scraping up the browned bits.
Season and simmer. Add Parmesan rind (if using), oregano, thyme, bay leaves, salt, and pepper. Bring to a gentle bubble, then reduce heat to low. Partially cover and simmer 2 to 2 1/2 hours, stirring every 20 to 30 minutes so nothing sticks.
Return meats. If using meats, add them back once the sauce has simmered about 30 minutes. Keep the heat low so the sauce barely blips. The meat will finish cooking gently and stay tender.
Taste and adjust like you mean it. Remove bay leaves and Parmesan rind. Taste. Add more salt if needed. If it tastes a touch sharp, simmer uncovered 15 minutes more. Still sharp? Add a tiny pinch of baking soda and stir.
Choose your texture. For rustic: leave it as-is. For smoother: remove any meats from the pot first (especially ribs or neck bones), then use an immersion blender for 10 to 20 seconds and return the meats to the sauce. If you want it thicker, simmer uncovered until it coats the back of a spoon.
Finish bright. Stir in fresh basil right at the end. Serve over pasta with Parmesan. And yes, a piece of bread for pot-cleaning is basically required.

A wooden spoon stirring a pot of thick red Sunday sauce as it gently bubbles on the stove

A bowl of spaghetti topped with Sunday sauce, grated Parmesan, and fresh basil on a simple dinner table setting

Nutrition information is estimated.

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Sunday Sauce

Why It Works

Pairs Well With

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Classic Pomodoro Sauce

Pasta Pomodoro

Spaghetti Sauce With Real Tomatoes

Storage Tips

Common Questions

What makes it “Sunday sauce”?

Do I have to use meat?

Can I use crushed tomatoes instead of whole?

Why add a Parmesan rind?

How do I keep it from tasting too acidic?

Should I add pasta water to the sauce?

Sunday Sauce

Ingredients

Instructions