Sunday Sauce
20 minutes
Prep Time
2 hours
30 minutes Cook Time
30 minutes Cook Time
6
Servings
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
- 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 6 oz
- 3 (28 ounce) cans Tuttorosso®Peeled Plum Tomatoes Italian Style in Puree with Sweet Basil, 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
Step one
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.
Step two
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.
Step three
Ladle over the rigatoni, garnish with fresh parsley and parmesan cheese.
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