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SUNDAY SUGO
Main dishes

SUNDAY SUGO

SUNDAY SUGO

Ever heard of Sunday Sugo? It's the classic Sunday sauce. Imagine pork ribs, braciole, sausages and meatballs slowly simmered in a rich tomato sauce and serve on pasta. Mamma mia!

My mother and my grandmother started early in the morning to prepare their sauce to feed the whole family and today, my own kids ask for it.

We simply serve everything in a large bowl or serving plate in the center of the table, everyone helps themselves, it's festive yet casual. It's perfect with a green salad and a glass of wine. Buon appetito!

Preparation 35 min
Cooking time 2h45
Portions 8-10

Ingredients

For the braciole

For the sauce

Preparation

For the braciole

  1. On each thin slice of meat, place some parsley, breadcrumbs, Parmesan, garlic, pine nuts, and salt and black pepper to taste. Roll each slice lengthwise and secure the roll with toothpicks or butcher’s twine. In a large frying pan, heat the olive oil over medium-high heat. Sear the braciole until browned. Remove from the pan and set aside.

For the sauce

  1. In a large pot, heat the olive oil over medium-high heat. Add the ribs, sausages, and meatballs. Sear the meat until browned, about 5 to 7 minutes. Remove from the pot and set aside.
  2. In the same pot, add the tomato basil sauce and bring to a simmer.
  3. Return the ribs, sausages, braciole, and meatballs to the pot with the sauce. Partially cover and cook over low heat, stirring occasionally, for about 2 hours.
  4. Once cooked, remove all the meats from the sauce and set aside.
  5. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. Before draining, reserve about 1 cup of the starchy cooking water, in case the sauce is too thick.
  6. Add the drained pasta to the sauce and mix well.
  7. Top the pasta with the grated Parmesan and serve the meats on the side.
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