Best 2 Grandmas Sunday Sauce Recipes

**Grandma's Sunday Sauce: A Culinary Journey Through Italian-American Tradition**

In the heart of every Italian-American family, there's a cherished tradition that brings loved ones together around the table: Grandma's Sunday Sauce. This classic dish, passed down through generations, is a symphony of flavors that embodies the essence of comfort, family, and heritage. Whether you're a seasoned cook or a novice in the kitchen, this collection of recipes will guide you through the process of creating this iconic sauce, along with a variety of delectable dishes to accompany it. From the rich and savory sauce that forms the foundation of the meal to the tender meatballs that simmer within it, every element of Grandma's Sunday Sauce is a testament to the culinary artistry and love that goes into its creation. So gather your family and friends, put on your apron, and embark on a culinary journey through Italian-American tradition with our comprehensive guide to Grandma's Sunday Sauce.

Check out the recipes below so you can choose the best recipe for yourself!

SUNDAY SAUCE

Sunday Sauce image

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 make in a slow cooker) 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.

Provided by Ali Slagle

Categories dinner, pastas, main course

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 12

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 (28-ounce) cans crushed tomatoes
3 basil sprigs
1 pound uncooked homemade or store-bought meatballs
1 1/2 pounds tubular or long noodles, like rigatoni or spaghetti
Grated Parmesan or pecorino, for serving

Steps:

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.
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.
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.
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.
Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and platter of meat at the table.

GRANDMA'S BBQ SAUCE

Grandma's BBQ Sauce image

Use to baste chicken or fish.

Provided by DRFHRLAW

Categories BBQ Sauce

Time 20m

Yield 20

Number Of Ingredients 10

Ingredients

1 cup ketchup
1 cup water
½ medium onion, diced
¼ cup lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon ground paprika
1 teaspoon salt
¼ teaspoon chili powder
1 pinch ground black pepper

Steps:

Mix ketchup, water, onion, lemon juice, brown sugar, Worcestershire sauce, paprika, salt, chili powder, and pepper together in a saucepan; bring to a boil. Boil for 5 minutes.

Nutrition Facts : Calories 10.3 calories, Carbohydrate 2.7 g, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 124.5 mg

Tips:

Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
Brown the meat well. This will help to develop flavor and create a rich, dark sauce.
Simmer the sauce for at least 3 hours. This will allow the flavors to meld and develop.
Add a splash of red wine or Marsala wine to the sauce. This will add depth and complexity of flavor.
Serve the sauce over your favorite pasta, such as spaghetti, penne, or rigatoni.
Garnish with fresh herbs, such as basil, oregano, or parsley.

Conclusion:

Grandma's Sunday Sauce is a classic Italian dish that is sure to please everyone at the table. With its rich, flavorful sauce and tender meatballs, this dish is perfect for a special occasion or a casual family dinner. So next time you're looking for a delicious and satisfying meal, give Grandma's Sunday Sauce a try.