A classic, slow-cooked tomato sauce infused with love, tradition, and the rich flavors of sausage and beef. It’s perfect for everything from sauce and meatballs to lasagna or a hearty bolognese dinner. Justin and I both grew up with a pot of sauce simmering every week, usually on Sundays. That unmistakable aroma instantly takes us back to our childhood. It’s a true gift to have grown up with this tradition, and it’s even more meaningful to pass down the flavors of our moms and grandmothers to our own family and friends. This sauce is the heart and soul of all our Italian dishes.
Ingredients
3 (28 oz) cans of tomato sauce
2 tbsp tomato paste
3 tbsp olive oil
4–5 garlic cloves minced
2 Tablespoons dried basil
2 Tablespoons dried parsley
1 Tablespoon granulated garlic *my tip with garlic is to make sure you can smell it
Pinch of red pepper flakes (adjust to taste)
¼ cup Parmigiano Reggiano, grated (plus more for serving)
I also love adding in the rind if you have it! Just remove after cooking 1 tsp sugar (optional, if sauce tastes tart)
1 lb Italian sausage links (mild or hot) 1 lb beef short ribs
Instructions
Prepare the Aromatics: Heat olive oil in a large, heavy-bottomed pot over medium heat. Add minced garlic and sauté until golden and fragrant, about 1–2 minutes. Be careful not to burn it.
Build the Base: Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Pour in the canned tomato sauce and stir to combine.
Season the Sauce: Add dried basil, parsley, granulated garlic, and a pinch of red pepper flakes. Stir well and bring the sauce to a gentle simmer.
Add the Meat: Nestle the sausage and beef short ribs into the sauce. Ensure they are submerged for even cooking.
Simmer Low and Slow: Cover the pot partially with a lid, reduce the heat to low, and let the sauce simmer for 3–4 hours, stirring occasionally to prevent sticking. As the meat cooks, it will infuse the sauce with rich, savory flavor.
Finish with Parmigiano and Sugar (if needed): Taste the sauce. If it’s too tart, add a sprinkle of sugar. Stir in grated Parmigiano Reggiano to enhance the sauce’s depth.
Serve and Enjoy: Remove the meat before serving. Shred the short ribs for polenta appetizers or lasagna layers, or serve them as a main dish alongside the sausage. Use the sauce for your lasagna, over polenta with the shredded beef, or tossed with your favorite pasta.
Tips: If you aren’t using sausage- add some fennel seed to add In that flavor. The fat and flavors of the meat really make the sauce but If you are look to avoid It that Is a good addition. For Bolognese- add In some cooked ground beef and/or ground sausage. Keep the fat In the skillet and add the cooked meat with fat to the sauce!
Looking to cook some meatballs in your sauce? Check out our meatball recipe here
