Italian Sunday Gravy (Sunday Sauce)

Sugo is an authentic Italian tomato sauce that benefits from slow-simmering on the stove. This recipe uses only a handful of ingredients to create a rich, flavorful sauce.

In many Italian American households, Sunday means there’s red sauce simmering all day on the stove. It might be called sauce, sugo or gravy, and surely every family makes it differently, but the result is always a tomato sauce rich with meat. This recipe (which you can also <a href="https://cooking.nytimes.com/recipes/1022975-slow-cooker-sunday-sauce">make in a slow cooker</a>) follows a classic route of using shreddy pork shoulder, Italian sausage and meatballs. Once the sauce is done, coat pasta in the sauce, spoon some meat on top and share it with the whole family alongside a green salad, crusty bread and red wine. The sauce can keep refrigerated for up to one week and frozen for up to three months.

A crowd-pleaser for all ages, this classic spaghetti sauce is thick, meaty and, most importantly,  perfectly coats each strand of spaghetti. Garlic, tomato and ground beef are the foundation of this simple sauce, and a mix of dried fennel seeds and herbs adds savory depth. Red wine and a bit of sugar bring out the sweetness of the tomato. The flavors of the sauce intensify with time, so feel free to make it in advance, refrigerate and reheat later. The sauce also freezes well so you can have it on hand for future meals. Don’t tell spaghetti, but this sauce is also delicious layered in a lasagna or stirred into a cheesy baked pasta dish.

Fresh tomato sauce is the best way to use a surplus of tomatoes from your garden this summer with fresh basil and garlic. It also freezes well.

This is the perfect blend of spices to add to soups, stews, and marinades.

This is an Italian-style pasta sauce with homemade meatballs that's cooked slowly over low heat for an intense tomato flavor. It's easy to make the spaghetti sauce ahead of time; gently reheat and add meatballs 30 minutes before you're ready to serve with your favorite pasta.

NOTE: To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and cook the pasta (I prefer De Cecco) as directed (if you are using egg or a very quick cooking pasta, do this about half-way through these directions).

This authentic Ragù Bolognese sauce recipe boasts a rich, melt in your mouth texture with incredible flavor. The secret is cooking the meat in milk first, to tenderize it, before adding white wine and tomato paste. Serve with fresh homemade pasta, pappardelle or gnocchi for an old world touch. **Make sure to read the Notes. Tips &amp; Substitutions section below for best results** Recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan &amp; The Classic Food of Northern Italy by Anna del Conte.