Sunday Sauce

Sunday Sauce

  • Author: krazykitchenmom
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: Makes 6 Quarts of Sauce 1x


The secret to a perfect Sunday Sauce is to cook it low and slow for several hours. No rush and little fuss. It’s worth every minute you wait.



  • 2 35-ounce cans San Marzano whole peeled tomatoes
  • 1 15-ounce can tomato sauce
  • 1 TBS tomato paste
  • 1/4 cup good red wine (I use Pinot Noir)
  • 1/4 cup beef broth
  • 1 TBS extra virgin olive oil
  • 1 onion – diced
  • 1 garlic clove – grated
  • 46 sprigs fresh basil
  • 11/2 TBS Italian spice seasoning
  • 1 teaspoon sugar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 24 links of sweet Italian sausage (optional)
  • Granted parmesan cheese for serving
  • Fresh basil for garnish


  1. Heat olive oil at medium heat in a 6 or 8-ounce Dutch oven or soup pan.
  2. Add onions and cook for 2-3 minutes
  3. Add garlic and cook for another 2 minutes.
  4. Stir in tomato paste.
  5. Add the San Marzano tomatoes 1 can at a time. After you add the first can, use a potato masher to gently crush the tomatoes. Repeat crushing after you add the second can.
  6. Add the tomato sauce, beef broth, and wine.
  7. Add the Italian seasoning, sugar, red pepper flakes, and fresh basil.
  8. If you are using Italian sausage, add the par-cooked whole sausage links to the pot.
  9. Bring to a boil, reduce heat and simmer for 3 hours.


To par-cook the sausage, boil them in salted water for 7-10 minutes.

  • Category: Pasta, Sauces
  • Method: Stove top
  • Cuisine: Italian