Rigatoni & Sunday Sauce On Monday, I had a little time to get a bit of cooking done, an

Rigatoni & Sunday Sauce 

On Monday, I had a little time to get a bit of cooking done, and I decided that I wanted it to be a labor of love. I’ve posted my Sunday Sauce recipe before, but I will post it once again. I served it over some rigatoni, and this made for a great dinner, and amazing leftovers. I do apologize for not posting as frequently, but I have been going through a bit of a rough patch, so please keep me in your good thoughts! I’ll be back posting soon. 

Ingredients for Sunday Sauce

2 ½ cans of whole, peeled San Marzano tomatoes

1 large yellow onion, diced

1 lb ground beef

½ lb ground turkey

½ lb ground sirloin

1 lb Italian sausage, removed from casing

4 cloves garlic, minced

¾ cup red wine

Freshly minced parsley and basil

Olive oil

Red pepper flakes

Salt and pepper to taste

Directions for Sunday Sauce

In a food processor, pulse the tomatoes until they are completely broken down, with few chunks

In a large pot, heat a few tbsp of olive oil over medium heat.

Add in the ground meat and cook until browned. Season with salt and pepper.

Once all of the ground meat has browned, remove from the pot and set aside.

Repeat the above steps with the Italian sausage and set aside.

Add in the onion and cook for a few minutes until it begins to develop color, about 5 minutes. If needed, add a tbsp of oil into the pot so that the onions do not scorch.

Add in the garlic and cook for 30 seconds.

Before adding the meat, deglaze the pan with the red wine, being sure to scrape the fond (brown bits) from the bottom, if any.

Add in the meat and cook for 2 minutes.

Add in the tomatoes, season generously with salt and pepper and red pepper flakes.

Bring the sauce to a boil and let boil for 3 minutes.

Reduce the heat to a low simmer and partially cover with a lid and let simmer for 3.5 hours, stirring once every 25 minutes being sure to scrape the bottom.

When close to finished, season with salt and pepper if needed and add in fresh basil and parsley. Dried oregano would also be a nice touch here.

Enjoy!