Sunday Sauce

Name: Sunday Sauce
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Ingredients: 8 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 2 large garlic cloves; 3 large beef short ribs; 1 pound sweet Italian sausage links; 1 pound hot Italian sausage links; 1 large onion; 1 cup red wine; 3 tablespoons Tomato Paste; 3 (28 ounce) cans Italian Inspirations Peeled Plum Tomatoes in Puree; 2 tablespoons kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon garlic powder; 3 teaspoons chopped fresh basil; 2 pounds rigatoni pasta; 3 teaspoons chopped fresh parsley; 2 cups freshly grated Parmesan cheese; 10-12 Italian bread slices

Would You Cook This Again?

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

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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.

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Sunday Sauce

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