2016_TUT_Logo

  • Shop Online
  • Store Locator
  • Contact Us
Connect
  • Facebook
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • Quality
  • Recipes
  • Blog
  • Tips
    • Summer Gatherings
    • How to Make Perfect Paella
  • Products
    • Store Locator to find Tuttorosso Tomato products
    • San Marzano Product Listing
    • Italian Inspirations Product Listing
    • Classic Product Listing
    • Frequently Asked Questions
  • Home/
  • Recipes/
  • Detail

Sunday Sauce

Would You Cook This Again? READ REVIEWS
Print Options
  • 3x5
  • 4x6
  • Full Page
Serves:
6 people
Prep Time:
20 minutes
Cook Time:
150 minutes
Sunday sauce is a family tradition for many. Chef Jonathon Scinto shares his Grandma Jennie's Sunday Sauce that she served at their family gatherings and after Sunday mass. Sunday sauce takes a bit of time to cook, start it in the morning, it will be ready for tasting by lunch, and perfect for dinner; but oh so worth every hour.

Ingredients

Copy Ingredients
8 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 large garlic cloves
3 large beef short ribs, seasoned with salt and pepper
1 pound sweet Italian sausage links, cut slits down the center of each link
1 pound hot Italian sausage links, cut slits down the center of each link
1 large onion, finely chopped
1 cup red wine, dry variety such as a Chianti, Merlor, or Cabernet
3 tablespoons Tuttorosso® Tomato Paste
3 (28 ounce) cans Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree, crushed by can or in a blender, leaving some pieces
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
3 teaspoons chopped fresh basil
2 pounds rigatoni pasta, cooked to al dente, or your pasta of choice
3 teaspoons chopped fresh parsley
2 cups freshly grated Parmesan cheese
10-12 Italian bread slices, for dipping

Instructions

  • Heat oil in a large pot over medium heat. Add the butter and garlic, cook until the garlic is golden brown. In the same pot, sear the short ribs until browned on all sides; add the sausage and brown on each side. Add the onions to the pot and cook until tender. Deglaze with the wine and reduce the heat to medium-low.
  • To the pot, add the tomato paste and cook for 3-5 minutes to caramelize the paste.  Pour in the tomatoes, stir everything lightly. Season with salt, pepper, and the garlic powder, bring everything to a boil. Reduce heat, cover and simmer for two (2) hours. Stir every 30 minutes. Add the end of the cook time, add the basil and stir.
  • Ladle over the rigatoni, garnish with fresh parsley and parmesan cheese.
Get Inspiration and More from Tuttorosso
Sign Up Here

Related Recipes

View Recipe
Slow Cooker Ragu with Pasta
View Recipe
Baked Fish in Tomato Sauce
View Recipe
Sausage Marinara with Peppers
View Recipe
Baked Goat Cheese and Marinara

Reviews

Write a review Average rating:
()
★
Newest on top Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
New code

You've already submitted a review for this item

|
()
★

Write a review Average rating:
()
★
Newest on top Oldest on top
Load more reviews
Thank you for the review! Your review must be approved first
Rating
New code

You've already submitted a review for this item

|
()
★
rg_logo_fullcolor_tomatoes_pmstuttorosso-logo-footerredpacklogoredgoldlook_notagline
Connect
  • Facebook
  • Pinterest
  • Twitter
  • YouTube
  • Instagram
  • Red Gold Corporate
  • Red Gold Brand
  • Redpack Brand
  • Privacy Policy
  • Terms of Use
  • Contact Us
P.O. Box 83 Elwood, Indiana 46036 | For Consumer Relations Only: (866) 729-7187 | Company: (765) 557-5500 Fax: (765) 557-5501
2005 - 2020 Red Gold, Inc., All Rights Reserved