Recipe by Chef John
"This sauce goes by many names, including Sunday sauce, since that's the day it's traditionally made, but for me growing up, this was just called 'sauce.' As long as you cook the meat long enough, and season thoughtfully, there's really no way this sauce isn't going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. Serve the sauce over pasta and top with the tender meat."
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olive oil, divided
1 (1 inch thick) slice
bone-in chicken thighs
3 (28 ounce) cans
crushed Italian (plum) tomatoes (such as San Marzano)
freshly grated Parmigiano-Reggiano cheese
chopped flat-leaf (Italian) parsley
salt, or to taste
ground black pepper
red pepper flakes
I have it simmering on my stove now, and it is the best sauce I've ever made and I'm an old Italian fuss. I added the ingredients Chef John puts in his Tomato Sauce recipe also on this site, i.e., 1 rib celery, 2 tea sugar, 1 tea anchovy paste, 1 tea white wine vinegar and 1/2 tea dried Italian herbs. It is so heavenly and old fashion tasting it almost brings tears to my eyes.
Made as directed, as usual when Chef John is the one cooking. Simmered for 4 hours, removed meat (which was tender / falling off of the bone), simmered for another hour to let the sauce reduce a bit more, and served it with garlic bread and fresh local pasta. Really a treat. I really want to suggest not pureeing the tomatoes or using tomato sauce - using your hands to break up the San Marzano's like instructed provides some great texture. A+, 5/5!
So this is how my mother in law taught me to make sauce. We brown the meat bones in the pot we cook the sauce in rather than in the oven. The brown bits are already there. The meatballs we do cook on a cookie sheet in the oven We also add a little vino. Red or white works . We eat it that day and freeze the leftovers in single meal containers or freezer bags .
the best part is no sugar in it i dont know why people insist on adding it it aint desert
This looks just like the sauce my grandmother and aunts used to make. I've gotten away from putting meat in my sauce and really hate ground meat in sauce. Think I'll go back to this method. From my memories, this is awesome. When Grandma made polenta, the sauce she used was like this only she used Italian sausage simmered in the sauce - it was outstanding. Thanks, Chef John, for the walk down memory lane and for a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Sunday Pasta Sauce
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 177
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