Sunday sauce (or gravy as some call it) is a long standing Italian-American tradition. In Italy many years ago, very poor Italian women made their sauce mostly with tomatoes and vegetables and if they were very lucky pork. After immigrating to America most found that meat here was so much less expensive, and the addition of beef to the sauce became a symbol of prosperity!
Italian Mama’s and Nona’s put the sauce on first thing in the morning and it puttered all day while the rest of the family chatted and caught up. Each family adds a little something unique to their sauce so really no two family recipes would be the same.
I used Evening in Tuscany because the delicate blend of garlic, Kosher salt, Mediterranean oregano, basil, crushed red pepper, black pepper, rosemary, onion and parleys perfect for a Sunday Sauce!
There are many varieties of pasta available to us today. Spaghetti is traditionally used, but any shape you like will work.
Today, most families are too busy to be cooking all day! This is a quicker version of a Sunday Sauce. Though tradition has it that it only gets richer the longer it simmers.
Mangia! Mangia! (eat, eat!)