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From the tomatoes, to the onions, and garlic - it is difficult to point out the best part of this Sunday Sauce. Slowly simmered with Italian seasonings while it transforms into an unforgettable thick and rich gravy.
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Best Sunday Sauce Recipe

From the tomatoes, to the onions, and garlic - it is difficult to point out the best part of this Sunday Sauce. Slowly simmered with Italian seasonings while it transforms into an unforgettable thick and rich gravy.
Prep Time 40 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Servings 8 servings

Ingredients

  • 3 cans whole canned tomatoes crushed
  • 2 large onions chopped
  • 5 cloves garlic minced
  • 3 tbsp tomato paste
  • 3 tbsp butter
  • 1 cup dry red wine
  • salt and pepper to taste
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes optional
  • 1 cinnamon stick
  • 2 bay leaves
  • chopped basil for serving
  • Cooked meatballs and pasta for serving

Instructions

  • Place the canned tomatoes in a bowl and crush them slowly by hand.
  • Heat your dutch oven or a large pot over medium heat. Add in the butter and continue to heat until it melts and foams. From there, add in the onions and a dash of salt.
  • Cover the pot and continue to stir until the onions are translucent and soft, about 15 minutes.
  • Add the garlic while still stirring, about 1-2 minutes. Add the tomato paste while stirring into the vegetables, about 5 minutes.
  • Pour in the red wine and deglaze the pot. Note and scrape any browned bits from the bottom of the pot.
  • After cooking for about 2-3 minutes, add in the hand-crushed tomatoes, salt, pepper, dried herbs, red pepper and cinnamon stick. Combine well!
  • Turn the heat up to medium high, bringing the sauce to a simmer. Reduce to maintain a steady simmer with bubbles. Now continue to simmer on low for 6-8 hours.
  • Continue to stir, once an hour while gently crushing the tomatoes with a wooden spoon. It’s done once the sauce has thickened and turned a deep red consistency.

Notes

Use whole, high grade canned tomatoes.
Be sure to cook it slowly and on low. The completed sauce should be a deep red color and a muddy texture.