Italian Sunday Sauce

Name: Italian Sunday Sauce
Prep time: 20 min
Cook time: 280 min
Total time: 300 min
Ingredients: 2 pounds pork neck bones; 2 teaspoons kosher salt, plus more to taste; 1 teaspoon ground black pepper; 2 tablespoons olive oil, divided; 1.25 pounds Italian sausage links; 1.5 cups finely chopped white onion; 2 cloves garlic, minced; 2 (12 ounce) cans tomato paste; 1 (28 ounce) can tomato puree; 1 (28 ounce) can crushed tomatoes; 7 cups water; 1 tablespoon white sugar, or more to taste; 1 bay leaf; 1 tablespoon dried basil; 0.5 teaspoon dried oregano; 12 large cooked meatballs

Cook Time: 280 minutes

Ingredients

2 pounds pork neck bones
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground black pepper
2 tablespoons olive oil, divided
1 pounds Italian sausage links
1 cups finely chopped white onion
2 cloves garlic, minced
2 (12 ounce) cans tomato paste
1 (28 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
7 cups water
1 tablespoon white sugar, or more to taste
1 bay leaf
1 tablespoon dried basil
teaspoon dried oregano
12 large cooked meatballs

Directions

Sprinkle the pork neck bones generously on all sides with kosher salt and black pepper.
In a large, heavy-bottomed stockpot or Dutch oven, heat 4 teaspoons of olive oil over medium-high heat.
Once the oil is hot, place the neck bones in the pot and cook for 6 minutes, turning halfway through. Transfer the neck bones to a plate once browned.
Add the Italian sausage links to the same pot and brown them for 3 minutes on each side, adding more olive oil as necessary. Once browned, set the sausage aside with the pork neck bones.
In the same pot, add the chopped onion, and season it with a pinch of salt. Cook, stirring frequently, until the onion becomes soft and translucent, about 5 minutes.
Next, add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and let it cook for about 1 minute, allowing the flavors to meld.
Pour in the tomato puree and crushed tomatoes, followed by the water and sugar. Stir constantly until the mixture becomes smooth.
Add the bay leaf to the pot and rub the dried basil and oregano between your fingers to release their aroma, then add them to the sauce.
Slice the sausage into large chunks and return it to the pot with the neck bones. Bring the sauce to a simmer, stirring occasionally.
Once simmering, add the cooked meatballs to the pot. Lower the heat and allow the sauce to simmer for 4 to 6 hours, stirring occasionally.
After the sauce has simmered, remove the neck bones and bay leaf from the pot. Discard the bay leaf and shred any meat remaining on the neck bones, then return the shredded meat to the sauce.

Cook's Note

If you prefer to make your own meatballs, try using the Best Easy Meatballs recipe! Pork neck bones are available at many grocery stores, but if you cant find them, you can substitute them with country-style ribs for a similar texture and flavor.

Nutrition Facts (per serving)

Calories: 569
Total Fat: 32g (41% Daily Value)
Saturated Fat: 11g (54% Daily Value)
Cholesterol: 145mg (48% Daily Value)
Sodium: 2035mg (88% Daily Value)
Total Carbohydrate: 29g (10% Daily Value)
Dietary Fiber: 6g (20% Daily Value)
Protein: 43g (86% Daily Value)
Potassium: 1366mg (29% Daily Value)

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

History and Origins

The origins of Italian Sunday Sauce, often called "Gravy" in some regions, trace back to the southern regions of Italy, particularly in Sicily and Naples. Traditionally, families would gather on Sundays to enjoy a hearty, slow-cooked sauce that simmered for hours on the stovetop. The sauce was meant to feed large families and became a symbol of warmth, togetherness, and love. In many Italian-American households, it became an integral part of Sunday family meals. The sauce typically includes various meats such as pork neck bones, sausages, and meatballs, allowing it to develop rich, layered flavors over time.

Regional Variations

Although Italian Sunday Sauce is beloved across Italy, regional variations exist. In southern Italy, for instance, the sauce may include lamb or beef, while in northern regions, veal is a more common choice. The addition of ingredients such as garlic, basil, and oregano is widely accepted, but families often add their own unique touches. Some might include wine or a dash of sugar to balance the acidity of the tomatoes. In the U.S., Italian-American versions are particularly famous, with each family adding their signature twist to the sauce, whether its the choice of meat or seasoning.

How It Differs From Similar Dishes

Italian Sunday Sauce stands apart from other Italian pasta sauces like marinara or Bolognese due to its complex, meaty base. Unlike the quick-cooking marinara, which is primarily made from tomatoes and seasonings, Sunday sauce uses slow-cooked meats like pork neck bones, sausages, and sometimes beef or lamb. The long simmering process infuses the sauce with savory, deep flavors that are much richer and heartier than a simple marinara. Bolognese, while also meaty, typically focuses on ground meats and has a creamier texture due to the use of milk or cream, whereas Sunday sauce remains tomato-based and rustic.

Where It's Typically Served

Italian Sunday Sauce is typically served in Italian-American households across the United States, especially in areas with large Italian communities. Its often paired with pasta, like spaghetti or rigatoni, and is a staple at Sunday family dinners. The dish is also common at special gatherings and holiday meals. In Italy, it may be served in homes on Sundays, but the more traditional Sunday Sauce is often reserved for large family gatherings and celebrations, particularly in southern regions.

Fun Facts

Many Italian families have their own secret recipe for Sunday sauce, passed down through generations.
In some families, its tradition to prepare extra sauce and store it in jars to use throughout the week, or even to freeze for future meals.
The slow simmering of the sauce is seen as a bonding activity, with family members often spending hours together in the kitchen, chatting and sharing stories.
Some Italians add a pinch of sugar to the sauce to cut the acidity of the tomatoes, while others believe in the importance of letting the sauce speak for itself.
The combination of different meats in the sauce makes it a rich, indulgent dish, often enjoyed with a glass of red wine.

FAQ about Italian Sunday Sauce

Yes, you can store the sauce in the refrigerator for up to 4-5 days. If you want to store it longer, it's best to freeze it in meal-sized containers. The sauce can be frozen for up to 3 months. When reheating, add a bit of water or broth if it has thickened.

Yes, if you can't find pork neck bones, you can use other cuts like country-style ribs or even beef bones. The flavor may vary slightly, but it will still be delicious.

If you don't want to use Italian sausage, you can substitute it with other types of sausage like chicken sausage or turkey sausage for a lighter version. You can also omit the sausage and add extra meatballs or pork for a different flavor profile.

Yes, you can adapt this recipe for a slow cooker. After browning the meat, transfer it to a slow cooker and add the rest of the ingredients. Cook on low for 6-8 hours, stirring occasionally. The long cooking time will help meld the flavors.

This sauce is perfect for pasta dishes like spaghetti, rigatoni, or pappardelle. You can also serve it over meatballs, polenta, or even roasted vegetables. It’s a versatile sauce that pairs well with many sides.

Yes, you can adjust the seasoning based on your taste. If you prefer a sweeter sauce, add a little more sugar. For a spicier kick, you can incorporate red pepper flakes or extra garlic. The beauty of this sauce is that it can be customized to your preference.

If the sauce becomes too watery, continue simmering it uncovered to allow the excess liquid to evaporate. Alternatively, you can add more tomato paste to thicken it up. Make sure to stir occasionally to prevent burning.

Yes, the sauce actually tastes even better the next day as the flavors continue to develop. Just store it in the refrigerator overnight and reheat before serving. If needed, add a little extra water or broth to adjust the consistency.

Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat the sauce on the stove or in the microwave. You can serve it with fresh pasta, or use it as a topping for baked dishes like lasagna or baked ziti.

Absolutely! You can add vegetables like bell peppers, carrots, celery, or mushrooms to the sauce for extra flavor and nutrition. Just sauté them along with the onions at the beginning of the recipe.

Comments

Angie Lindsey

10/06/2025 01:52:54 PM

I’ve made this several times! We love it!! It makes a big batch so freeze quie a bit in meal sized containers. The only change I made was 6 C water 1 cup red wine! The BEST!!

Greg Douglas

12/20/2022 04:19:17 PM

Was looking for a way to use up a bunch of lamb chops and lamb neck chops that were starting to get freezer burned and this was it. Browned the meat in a cast iron pan and started the sauce in there as well so I didn’t miss any of the fond. Then transferred to a crock pot for the long simmer (including stealing the sauce with break chunks for my lunch….) Turned out amazing and was a real crowd pleaser. Enjoyed a glass of wine (or two…) while making this and the only change other than using lamb as the meat was that I splashed some red wine in to the sauce as it simmered. Total crowd pleaser for the whole family. 100% will make this again. Home run recipe!!! (And I loved the video of her telling her story as she made this.)

Teresa Rampke Porter

12/16/2022 07:13:44 PM

I haven't tried this recipe yet, but it sounds very close to what I have been making for years. I plan on trying this soon. After adding all the crushed tomatoes, puree and paste, add/fill about half way to the empty cans with beef broth/stock, give them a good swish to get all the remnants, to add additional flavor instead of water. Then add the required water. I have been doing this for years, and adds a wonderful flavor base before simmering.

ProLadle9517

03/13/2025 03:01:05 AM

I made this to jar so I doubled the recipe, omitted the sausage and water and after browning the bones, put them in my large crockpot. I finished the recipe then poured it into the crockpot on high for a couple of hours. Then I reduced to low and let it simmer overnight. I turned it off in the morning and let it cool all day. I put in jars and froze. Now I will just dilute with water when I use it. I did make Parmesan chicken for dinner and this sauce was the best I have ever had.

Stephanie's Grandma

01/03/2023 06:05:03 PM

This is spot on!! My grandmother, from Italy, and my mother made their sauce this way too!! And YES you DO add sugar to the sauce, you can also add some wine, which my grandmother did at times. It's ALL good! There is not a rule because your name is Italian that something does or doesn't go in here, it all depends on what part of Italy your ancestors were from and what recipe you were raised with, but ALL recipes are correct for each family. Enjoy all, this is amazing!

OrangeGum9685

02/05/2024 08:40:25 PM

Delicious sauce! Used spare ribs instead of neck bones. Family loved it. Wish my pot were bigger so I could double the batch as I make containers to bring to my kids and grandkids when I visit.

Frank Chickilly

12/12/2022 05:44:23 PM

Along with sauteing onions, we add minced celery and carrots. We never use sugar. Skip the oregano. Use maggiorana (marjoram) instead. Go easy on the garlic.

dhesser79

11/07/2024 04:59:36 PM

I have made this twice now. Although I live alone, I freeze the sauce in meal size containers . Perfect for nights I’m not wanting to cook a full meal. Love the flavor. Used mild Italian sausage and pork loin chops with bone in the last time I made it. Great.

Duke43

07/23/2025 12:23:22 AM

You can call it sugo, ragu, or gravy, i.e. whatever you like. I call it my “Died and Gone to Heaven” sauce! Positively delicious. Only change I made was substituting some St Louis ribs for the neck bones, since the latter were not available in my area. Simmered 6 hours and the meats were melt-in-your-mouth tender. Thanks so much for sharing your family recipe!

Andrea

08/20/2025 11:45:51 PM

I make my own Sunday sauce and of course if it is tomato sauce made with meat it is called gravy in my home. I LOVE the idea of pork neck bones and I'm going to use them next time. I use a variety of meats each time and I'm not particular except for one thing - multi meat sauce is the bomb! Beef/braciola, pork/sausage, and meatballs. My grand parents family often included pork skin braciola, a delicacy, and my mom often included even chicken. When I tell you these sauces made angels sing, I'm not kidding!! I'm totally in for the pork neck bones because of the bones.

H

09/16/2025 07:11:43 PM

Absolutely delicious!

Priscillian

07/31/2025 08:11:22 PM

Third time I have made this also doubled the meatballs. Thank you for sharing your family’s recipe for us to enjoy every end month. I‘ve used the mini cupcake pan for meatballs the rest into the regular cupcake pan.

STEVE

07/22/2025 02:27:36 AM

great recipe

Katrina Elliott Kish

06/27/2025 09:44:31 AM

It made enough for 4 jars! Flavor is deep and rich with minimal ingredients!

SavvyScone1246

06/01/2025 03:33:07 PM

On the stove, and once more each month

TameZest8890

11/30/2024 03:06:20 PM

Love this and now have made it several times

Raymond Rodriguez

03/30/2024 06:51:11 PM

I’ll definitely make this again.

Frank A

03/22/2024 08:36:52 PM

EXCELLENT RECIPE

CoolSieve4729

02/28/2024 10:19:14 AM

Will make again. The sauce is delicious. I did add more seasoning (garlic, basil and oregano. Even my brother who is not overly fond of spaghetti said it was a "keeper recipe"

Cook Time: 12 minutes