Nonna’s Apulian Sunday Sauce – Rich, Slow-Cooked, and Full of Soul
Straight from the heart of Puglia, this Sunday sauce (ragù della domenica) is more than just a recipe — it’s a tradition passed down through generations.
With pork ribs, beef, lamb, and a rich tomato base, this slow-cooked ragù captures the essence of Italian family Sundays: laughter, love, and simmering sauce that fills the whole house with irresistible aroma.
NONNA’S APULIAN SUNDAY SAUCE
A hearty meat ragù made for long lunches, loud conversations, and second helpings
👵 Why Nonna Loves This Recipe
Because it reminds her of Sundays growing up in the South — where lunch took hours, and the sauce simmered all morning while the family gathered. It’s not just food, it’s family, heritage, and joy in a pot.
🍽️ Difficulty:
Medium
🕒 Total Time:
2.5 hours
👨👩👧👦 Serves:
6 people
🛒 Ingredients
1 lb pork ribs
1 lb stewing beef (like chuck or beef shoulder)
½ lb lamb stew meat
1 large onion, finely chopped
2 cloves garlic, minced
3 cups (700 ml) tomato purée
¾ cup (200 ml) dry red wine
4 tbsp extra virgin olive oil
Salt & black pepper, to taste
2 bay leaves
Grated Pecorino or Parmigiano Reggiano, to taste
👩🍳 Instructions
1️⃣ Prep the meat:
Place pork ribs, beef, and lamb pieces in a bowl. Pour over a little white wine and let marinate briefly (30 min – optional). Pat the meat dry before cooking.
2️⃣ Start the soffritto:
Heat olive oil in a large heavy-bottomed pot. Add onion and garlic, and sauté over medium heat until lightly golden.
3️⃣ Brown the meat:
Add all the meat to the pot and brown well on all sides. Take your time — this step builds flavor.
4️⃣ Deglaze:
Pour in the red wine and stir to deglaze the pan. Let it simmer for a few minutes until the alcohol evaporates.
5️⃣ Add tomatoes & herbs:
Stir in the tomato purée and bay leaves. Mix well, bring to a light boil.
6️⃣ Slow cook:
Reduce heat to low. Partially cover the pot and simmer gently for 2 to 2.5 hours, stirring occasionally. Add a bit of water only if needed to keep it from drying out.
7️⃣ Season & finish:
Season with salt and pepper to taste near the end. The sauce should be thick, rich, and glossy.
8️⃣ Serve it right:
Serve over fresh orecchiette, rigatoni, or tagliatelle, topped with grated cheese and maybe a spoonful of sauce-stewed meat on the side.
🧾 Nutritional Facts (per serving – approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | 32 g |
| Total Fat | 32 g |
| Saturated Fat | 10 g |
| Carbohydrates | 12 g |
| Sugars | 6 g |
| Fiber | 3 g |
| Sodium | Moderate |
💡 Nonna’s Tips
This sauce gets even better the next day. Make a big batch!
Serve with crusty bread to mop up every drop.
Add a bone-in piece of meat (like osso buco or neck bone) for extra richness.
Use the sauce for lasagna, baked ziti, or gnocchi — it’s endlessly versatile.
NONNA'S APULIAN SUNDAY SAUCE
Notes
Ingredients
- 1 lb pork ribs
- 1 lb stewing beef (like chuck or beef shoulder)
- ½ lb lamb stew meat
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 3 cups (700 ml) tomato purée
- ¾ cup (200 ml) dry red wine
- 4 tbsp extra virgin olive oil
- Salt & black pepper, to taste
- 2 bay leaves
- Grated Pecorino or Parmigiano Reggiano, to taste
👩🍳 Instructions
1️⃣ Prep the meat:Place pork ribs, beef, and lamb pieces in a bowl. Pour over a little white wine and let marinate briefly (30 min – optional). Pat the meat dry before cooking. 2️⃣ Start the soffritto:
Heat olive oil in a large heavy-bottomed pot. Add onion and garlic, and sauté over medium heat until lightly golden. 3️⃣ Brown the meat:
Add all the meat to the pot and brown well on all sides. Take your time — this step builds flavor. 4️⃣ Deglaze:
Pour in the red wine and stir to deglaze the pan. Let it simmer for a few minutes until the alcohol evaporates. 5️⃣ Add tomatoes & herbs:
Stir in the tomato purée and bay leaves. Mix well, bring to a light boil. 6️⃣ Slow cook:
Reduce heat to low. Partially cover the pot and simmer gently for 2 to 2.5 hours, stirring occasionally. Add a bit of water only if needed to keep it from drying out. 7️⃣ Season & finish:
Season with salt and pepper to taste near the end. The sauce should be thick, rich, and glossy. 8️⃣ Serve it right:
Serve over fresh orecchiette, rigatoni, or tagliatelle, topped with grated cheese and maybe a spoonful of sauce-stewed meat on the side.
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