Sunday Sauce
Ingredients
- 2 pounds boneless pork shoulder
cut into 3-inch chunks
- Kosher salt and black pepper
- 1/4 cup extra-virgin olive oil
plus more as needed
- 1 pound hot or sweet Italian sausage
or a combination
- 1 yellow onion
coarsely chopped
- 6 garlic cloves
smashed and peeled
- 1/3 cup red wine
- 2 cans crushed tomatoes
28-ounce
- 3 basil sprigs
- 1 pound uncooked <a href="https://cooking.nytimes.com/recipes/1019765-pork-and-ricotta-meatballs">homemade</a> or store-bought meatballs
- 1 1/2 pounds tubular or long noodles
like rigatoni or spaghetti
- Grated Parmesan or pecorino
for serving
Directions
- 1
Season the pork shoulder all over with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to a bowl as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the bowl.
- 2
Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stir, scrape up the browned bits on the bottom of the pan and cook until the wine is nearly evaporated, 2 to 4 minutes.
- 3
Add the tomatoes and basil, then fill one of the 28-ounce cans with water. (You’ll use it in a second.) Return the pork shoulder and sausages to the pot, along with any accumulated juices in the bowl. Nudge them around so they are submerged. Add the meatballs on top, then add enough water from the can to cover the meat. (There’s no need to stir.) Partly cover the pot, bring to a simmer over medium-high heat, then reduce heat to a gentle simmer and cook, stirring occasionally, until the pork shoulder falls apart when shredded with a fork, 2 to 2½ hours.
- 4
When you’re ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta cooks, slice the sausage and shred the pork shoulder. Transfer to a platter along with the meatballs and a few spoonfuls of sauce. Reserve ½ cup pasta water, then drain and add the pasta to the pot of sauce. Over medium heat, toss the pasta with the sauce, adding pasta water as needed until the sauce clings to the pasta.
- 5
Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.
Sunday Sauce
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About this Recipe
Craving the heartwarming tradition of a classic Italian-American Sunday dinner? Our Sunday Sauce recipe brings that cherished, slow-simmered flavor right to your kitchen, perfect for gathering the family.\n\nThis isn't just any red sauce; it's a culinary journey crafted from robust ingredients. The secret lies in a classic approach, combining succulent, shreddy pork shoulder, richly seasoned Italian sausage, and tender meatballs. This thoughtful blend of meats infuses the crushed tomatoes with unparalleled depth and richness as it simmers, delivering a sugo that's far more complex and satisfying than a quick weeknight marinara. It truly captures the essence of a dish lovingly made for generations, even if you opt for the convenience of a slow cooker variation.\n\nPrepare for a deeply savory and robust tomato sauce, beautifully thick and clinging to every strand of pasta. You'll experience layers of flavor: the sweetness of onion and garlic, the tang of crushed tomatoes, and the profound umami contributed by the varied meats. The pork shoulder will be fork-tender and shred easily, while the meatballs and sausage provide textural contrast and intense flavor. It’s a comforting, hearty meal that nourishes both body and soul, delivering an authentic taste of home cooking that speaks of tradition and togetherness.\n\n## Customization & Variations\n\nYou have the flexibility to choose between hot or sweet Italian sausage, or even a combination, to perfectly suit your family's preference and desired spice level. This versatile sauce can also be made in a slow cooker for ultimate convenience, allowing you to enjoy the long-simmered taste with minimal active time. For the meatballs, feel free to use your favorite homemade recipe for an extra personal touch, or easily incorporate quality store-bought versions for a quicker preparation.\n\nIdeal for a relaxed Sunday family meal, this rich meat sauce pairs wonderfully with a big bowl of your favorite tubular or long noodles like rigatoni or spaghetti. Don't forget to complete the experience with a crisp green salad, crusty bread for soaking up every last drop of the luscious sauce, and a robust red wine.