Big Batch Sunday Sauce

Preparation

Whether you call it Sunday sauce or gravy, this rich ragu is an ubiquitous dish in many Italian American homes. The sauce, which traditionally involves braising the week’s ends of meat with tomatoes and spices until tender and shreddable, is extremely versatile. In this recipe, cookbook author and host Lucinda Scala Quinn favors a combo of bone-in beef and pork for a more interesting sauce, but veal and even sausage are also great additions. The key, she says, is to use one pound of meat for every 28-ounce can of tomatoes for the ideal meat to sauce ratio. You can serve this ragu with the bones in and let your guests get their hands dirty picking off the tender meat, or fold the shredded meat right into the sauce and toss with your favorite pasta. This recipe makes a sizable batch, so it’s perfect for large groups, or you can use any leftovers layered in a baked ziti or spooned over Italian rolls for an epic sandwich.

1. Season beef and pork ribs all over with salt and pepper. In a HexClad 6.5 QT/6L Hybrid Oval Dutch Oven, heat olive oil over medium high heat. Working in batches so as not to crowd the pan, brown meat on all sides, turning occasionally, about 6 minutes. Transfer to a platter and repeat with remaining meat. 
2. Reduce heat to medium and add onion, stirring constantly until softened, about 3 minutes. Add garlic and crushed red pepper and cook, stirring, until garlic is fragrant, about 1 minute. If needed, add more olive oil. If your onion is getting too brown, then reduce heat to medium-low.
3. Add tomatoes and 1½ cups of water and stir to combine. Return meat and juices to the pot and bring to a gentle simmer. Partially cover the Dutch oven, reduce heat to medium-low, and cook, stirring occasionally and adjusting heat as necessary, until meat is very tender, about 2 hours. If your sauce is getting too thick, add more water. 
4. Meanwhile, using a sharp paring knife, poke a few holes in the casing of each sausage. Add sausages to a HexClad 12-in/30-cm Hybrid Fry Pan and cover with 1 cup of water. Bring to a simmer over medium heat and cook until water has evaporated, 10 to 12 minutes. Continue cooking sausages, shaking pan occasionally, until browned and cooked through, about 8 minutes more.  
5. Add sausages and herbs to the sauce and cook, stirring occasionally, for about 20 minutes more. Season with salt, if needed.
6. If serving with pasta, bring a HexClad 8QT/7.5L Hybrid Stock Pot of salted water to a boil. Cook pasta until al dente. Drain well. Return pasta to the pot. Transfer meat to a large plate. Using 2 forks, shred meat into large chunks and discard any bones. Return to the sauce. Spoon some sauce over the pasta and gently toss until it is nicely coated. Add more sauce as needed. Transfer to shallow bowls and top with finely grated Parmesan. Alternatively, serve sauce as-is with bone-in meat and lots of bread alongside for your guests to mop up the ragu.