Italian Sausage Sunday Sauce Recipe

Sunday Sauce never tasted so good! This recipe makes Italian Sausage in a rich tomato sauce – an Italian-American classic.

Add meatballs for a classic Italian Sunday dinner.

I’ve been making this recipe since I was a little girl. I made it on Sundays alongside my mother and Italian grandmother growing up and I’m so happy to pass it on to you.

Sunday Sauce {Sunday Gravy}

Italian Americans everywhere have a family Sunday sauce (also known as Sunday gravy). It’s a meal that cooks all day and brings the family together for a delicious weekend meal.

When I say this is a staple in my house I really mean it. Once every few weeks, I make a huge pot of it this sauce and we have it for Sunday dinner.

Then I break it up into portions (some with sausage and some without) and freeze it for easy weeknight meals when we need them.

How To Make Sunday Sauce

Start with browning the sausages until they are a deep brown. Remove from heat and set aside.

Heat some olive oil in a large pot and saute chopped onions until soft.

Add garlic and cook another minute before adding the crushed tomatoes.

Add the browned sausage

Add fresh basil and parsley.

Stir in seasoning, bring to a boil, and simmer at least one hour.

As the sauce cooks, it thickens and becomes more and more flavorful the longer it cooks.

Taste for seasoning before serving and season to taste and serve over spaghetti.

Enjoy Every Last bite.

Stay Updated

Receive new recipes & dinner ideas straight to your inbox!

Let’s Make
Italian Sausage Sunday Sauce

Make this Italian classic for a plate of Italian comfort and prove that everything is better homemade.

Prep20 minutes minutes

Cook3 hours hours

Total3 hours hours 20 minutes minutes

Cook ModePrevent your screen from going dark

Instructions

• Heat 2 tablespoons of olive oil a large saucepan over medium-high heat.

• Pierce the sausages in several places with a fork (this keeps them from bursting when cooked) and add them to the saucepan.

• Brown the sausages until they are a deep brown (being careful not to let them stick to the pan) Remove the sausages from the pan and set aside (disregarding all but 1 tablespoons of fat in the pan).

• Heat one tablespoon of olive oil in the pan with the remaining fat from the sausage (if there was no leftover fat from the sausage, use two tablespoons of oil instead).

• Add the onion and sauté over medium heat, stirring frequently until they start to look transparent (about 5 minutes).

• Add the garlic and sauté for another minute.

• Add the crushed tomatoes and stir well to combine.

• Add the herbs, and the browned sausage, and season with some salt and pepper. Stir to combine all the ingredients.

• Bring the mixture to a boil and reduce the heat to low. Simmer for 2-3 hours, stirring frequently to make sure the sauce doesn’t stick to the pan.

• Taste the sauce before serving to make sure it doesn’t need more seasoning.

• Bring a large pan of water to a boil and cook the spaghetti according to the package instructions being careful not to overcook.

• Serve the sausage and sauce over spaghetti.

Tips + Notes

Tips For The Perfect Spaghetti and Italian Sausage

• Cook Slow and Low. The longer the sauce cooks, the better it tastes.
• Don’t forget to stir! Be sure to stir your sauce every half hour or so to avoid sticking to the bottom of the pot.
• During the cooking process, if the sauce looks too thick, add a 1/2 cup of water at a time until it’s your desired consistency.
• If you like your sauce extra thick, you can add a couple of tablespoons of tomato paste to the sauce to thicken it.
• If the sauce is too acidic you can add a teaspoon of sugar at a time to balance it out.
• If the sauce tastes too sweet, you can add a teaspoon of red wine vinegar at a time (tasting in between) to cut the sweetness.
• You can also cook this recipe in a slow cooker – Prepare on your stove up to the simmering step, and then throw everything into your slow cooker. Cook on low heat for up to 8 hours.

Nutrition Information:

Calories: 935 (47%)| Carbohydrates: 7g (2%)| Protein: 33g (66%)| Fat: 85g (131%)| Saturated Fat: 27g (169%)| Cholesterol: 172mg (57%)| Sodium: 1662mg (72%)| Potassium: 669mg (19%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 105IU (2%)| Vitamin C: 8.7mg (11%)| Calcium: 98mg (10%)| Iron: 3.8mg (21%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources.
To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Course:Main

Cuisine:Italian

Keyword:Italian Sausage recipe, Spaghetti in Sausage, Sunday Sauce

Update Notes: This post was originally published in 2014, but was republished with new photos, step by step instructions, tips, and FAQs in Jan of 2020.