Sunday Sauce with Rigatoni
Imagine a Sunday afternoon, the smell of garlic and tomatoes filling the air. That’s the feeling you get with this dish. My Sunday Sauce with Rigatoni is more than just a meal; (I call it gravy) it’s a celebration.
Tender rigatoni, perfectly grooved to catch every drop, is tossed in a rich, velvety sauce that has been slow-simmered for hours. The deep red sauce, or gravy if you prefer, is a labor of love, a medley of crushed San Marzano tomatoes, fresh basil, beef, pork ribs, and sausage. Each bite is filled with beautiful flavors that will transport you straight to your Nonna’s kitchen, making you want to grab a spoon and never stop.
Rigatoni with Sunday Sauce
Course: MainCuisine: ItalianDifficulty: ItermediateServings
8
servingsPrep time
30
minutesCooking time
3
hoursTotal time
3
hours30
minutesA handful of simple, high-quality ingredients come together to create this masterpiece. You'll need rich San Marzano crushed tomatoes, savory Italian sausage links, fresh basil and garlic, a glug of your favorite red wine, and of course, a box of your favorite rigatoni. We keep it pure to let the deep, slow-cooked flavors shine.
The longer it simmers, the better it gets! Cook your rigatoni to a perfect al dente, toss it with the heavenly sauce, and get ready for a bowl of pure Italian comfort.
Ingredients
- The Pasta
1 - 2 pounds of Rigatoni
- The Soffritto
1 small yellow or sweet onion, peeled and finely diced
1 medium-sized carrots, peeled and diced
1 celery rib, diced
- The Sauce
6 tbsps of good quality Extra Virgin Olive Oil
4 cloves of fresh garlic finely chopped
1 pound of Pork Short Ribs
1 pound of Pork Sausage
1 pound of Beef Chuck Roast cut in small pieces
2 cans of whole tomatoes
2 cans of crushed tomatoes
1 bottle of Passata
1/2 cup of good red wine
1 tbsp of fresh basil torn
1/2 tsp of fresh oregano
1/2 tsp of crushed red pepper flakes (Optional)
A rind of either Pecorino Romano, or Parmigiano Reggiano cheese
1/2 cup of freshly grated Pecorino Romano, or Parmigiano Reggiano cheese for serving
Salt and pepper to taste
Directions
- Heat a large stock pot with olive oil over medium heat, and sauté the garlic until fragrant, about 2 minutes.
- Add all the meat and brown it for about 8 minutes. Deglaze the pot with a few ounces of the wine to get the flavor of the pot into the wine. Lower the heat to low and simmer the wine until it has reduced. Remove the meat and set it aside.
- Time to make the Italian soffritto. Add about two tablespoons of olive oil to the pot, then add the onions, celery, and carrots. Continue to sauté until golden. It will take between 7 minutes and 20 minutes. Please don't rush this. When the soffritto is nearly done, you can add another clove of minced garlic.
- Crush the whole tomatoes with your hands in a bowl, and add them to the pot along with the crushed tomatoes to the soffritto. Then, adjust the heat to a low to medium setting. Add the meat back to the pot. Add the rind and cook for 2 hours, stirring the sauce periodically to prevent it from sticking or burning. Adjust your heat as necessary.
- After 2 hours of simmering, add the wine and spices, then continue simmering for an additional hour.
- Boil 4 quarts of water in a pasta pot and bring to a boil. Salt the water generously and add the pasta. Cook the pasta according to the package directions.
- Once the pasta is al dente, strain it in a colander. Add it to your favorite large serving Pasta Bowl and add sauce to the pasta. Reserve some sauce to add to each plate and grated cheese when serving. Remove all the meat and serve it on a platter.
Buon appetito!
Notes
- When browning the meat, keep the garlic from burning. You can add a little wine or water periodically to prevent this from happening.
- If you don't have a cheese rind on hand, substitute it with a chunk of cheese or grated cheese, which is also acceptable.
- Always freshly grate your cheese, avoiding the anti-caking agents (like cellulose or potato starch) found in pre-shredded cheese. Additionally, you save money, as blocks of cheese are generally more economical than bags of pre-shredded cheese.
Don't just make this recipe; experience it. This isn't just a meal—it's a moment. A chance to slow down, savor a timeless flavor, and share it with those you love. So, put on some music, pour a glass of wine, and let the aroma fill your kitchen. Because, as I always say, "to eat well is to live well," and this dish is the perfect place to start.
Caio! I’m Nick, an Italian-American home chef with roots in Brooklyn and Long Island. My love for cooking began in the kitchens I grew up in. For me, it's about sharing my family and heritage with you.
Get my book on Amazon, Eat Pasta Like An Italian.
(Mangia La Pasta Come Un Italiano)
Graza
Drizzle Extra Virgin Olive Oil, Finishing Oil - High Polyphenol Early Harvest EVOO Finishing Oil in a Squeeze Bottle - Single Origin Olive Oils from Spain - 16.9 Fl Oz (500ml)
Drizzle16.9 Fl Oz (Pack of 1)duct page
$13.87
($0.82/fluid ounce)
$13.18 with Subscribe & Save discount
SNAP EBT eligible
