Authentic Italian Sunday Ragu
Gather your loved ones for a cherished Italian tradition with this soul-warming Sunday Ragu. Rooted in my New York Italian heritage, this homemade sauce transforms simple ingredients into a feast bursting with flavor. Slow-simmered to perfection, each pot of ragu captures the essence of Italian family gatherings. Perfect over your favorite pasta or as a hearty base for your Sunday dinners, this recipe is sure to become a beloved staple in your home. Let the aromas of garlic, onions, and fresh herbs fill your kitchen, and share a plateful with family and friends—Salud!
8
Servings
262
Calories
17
Ingredients
Ingredients
Crushed Tomatoes
2 (28 ounce) cans (none)
Tomato Sauce
1 (15 ounce) can (none)
Tomato Paste
1 (6 ounce) can (none)
Onion
1 medium (diced)
Water
1 cup (none)
Bay Leaves
2 (none)
Red Wine
4 tablespoons (none)
Sugar
1 tablespoon (none)
Garlic Cloves
4 (minced)
Oregano
1 tablespoon (dried)
Parsley
1 tablespoon (dried)
Basil
1 tablespoon (dried or fresh (if using fresh, add later))
Red Pepper Flakes
1 teaspoon (optional)
Salt
to taste (none)
Pepper
to taste (none)
Olive Oil
2 tablespoons (for sautéing)
Angel Hair Pasta
1 lb (cooked according to package instructions)
Instructions
1
Begin by heating a spacious, non-stick pot over medium heat and add the olive oil.
2
While the oil warms, dice the onion and mince the garlic cloves. Add both to the pot and sauté until the onion becomes translucent but not browned.
3
Stir in the oregano and parsley, then add the red pepper flakes (if using) and bay leaves. If you're using fresh basil, hold off on adding it just yet.
4
Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to evaporate and the flavors to meld.
5
Next, add the tomato paste, stirring well to blend it with the sautéed ingredients. Allow it to cook for about 2-3 minutes until it turns a deep red and starts to caramelize slightly.
6
Gradually add the crushed tomatoes and tomato sauce one can at a time, stirring until fully integrated. Then, pour in the water and mix.
7
Cover the pot and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low.
8
Allow the ragu to simmer uncovered for a minimum of 4 hours, stirring occasionally, to prevent sticking. For a richer flavor, you can simmer longer.
9
Before serving, remember to remove the bay leaves. Serve the ragu hot over cooked angel hair pasta, and garnish with freshly grated Parmesan cheese or golden fried breadcrumbs for added texture.
10
Enjoy this traditional Italian dish with your family and friends—dalla mia cucina alla tua!
Nutrition Information
10.6g
Fat
32.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Italian Sunday Ragu?
It is a slow-simmered tomato sauce rooted in New York Italian heritage, designed as a soul-warming feast for family gatherings.
How many servings does this recipe yield?
This recipe makes 8 servings.
How long should the ragu simmer?
The ragu should simmer uncovered for a minimum of 4 hours to achieve a rich flavor.
What type of pasta is recommended for this sauce?
The recipe recommends serving the ragu over cooked angel hair pasta.
What are the main tomato components?
The sauce uses two 28-ounce cans of crushed tomatoes, one 15-ounce can of tomato sauce, and one 6-ounce can of tomato paste.
How many calories are in one serving of this ragu?
Each serving contains approximately 262 calories.
What is the fat content per serving?
There is 10.6g of fat per serving.
How many carbohydrates are in a serving?
There are 32.5g of carbohydrates per serving.
How much protein does this dish provide?
Each serving provides 5g of protein.
How much olive oil is needed for the base?
The recipe requires 2 tablespoons of olive oil for sautéing.
How many garlic cloves should be used?
The recipe calls for 4 minced garlic cloves.
What kind of onion is used?
One medium onion, diced, is used for the sauce base.
Is red wine included in the recipe?
Yes, 4 tablespoons of red wine are added to the sautéed aromatics.
Why is the tomato paste cooked separately?
It is sautéed for 2-3 minutes until it turns deep red to allow it to caramelize slightly for enhanced flavor.
What herbs are used in the ragu?
The recipe uses dried oregano, dried parsley, dried or fresh basil, and bay leaves.
When should I add fresh basil if I am using it?
If using fresh basil, you should wait and add it later in the cooking process.
Should the pot be covered during the long simmer?
No, the ragu should be simmered uncovered to allow the sauce to thicken properly.
Do I need to remove the bay leaves?
Yes, remember to remove the two bay leaves before serving the dish.
How much sugar is added to the sauce?
The recipe includes 1 tablespoon of sugar to balance the acidity of the tomatoes.
Can I make the sauce spicy?
Yes, you can add 1 teaspoon of red pepper flakes for heat.
What kind of pot is best for this recipe?
A spacious, non-stick pot is recommended.
How much water is added to the tomato mixture?
The recipe calls for 1 cup of water.
What garnishes are suggested for serving?
Freshly grated Parmesan cheese or golden fried breadcrumbs are suggested for added texture.
How often should the sauce be stirred?
The sauce should be stirred occasionally to prevent it from sticking to the bottom of the pot.
At what heat setting should the onion and garlic be cooked?
They should be sautéed over medium heat until the onion is translucent.
What temperature should the sauce be simmered at?
Once the mixture reaches a simmer, the heat should be reduced to low.
How much pasta is required for the full recipe?
The recipe suggests 1 lb of angel hair pasta.
Is salt and pepper included in the measurements?
Salt and pepper are added 'to taste' rather than having a fixed measurement.
How many total ingredients are used in this recipe?
There are 17 ingredients in total.
What is the first step in the instructions?
The first step is to heat the olive oil in a spacious, non-stick pot over medium heat.