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When I still lived in NYC, I was dating an Italian guy whose mother’s name was Pee Wee (Yes, that is what everyone called her!). This woman dragged me into the kitchen to show me how to make a proper Italian, meat sauce. I’m sure she thought her son would starve to death dating an Irish Lithuanian woman who had never cooked! Little did she know, that I loved the idea of cooking and this was one of the first successful things I learned to make. Pee Wee’s Italian American Sunday sauce was and is my number one go-to sauce and the one I use most often to entertain. Especially if my guests are from NY. So if I’m making my baked stuffed shells for two, or my chicken Parmesan for two, it is likely that this will be the sauce I’m using. Pee Wee was an amazing cook and she shared everything with me and I loved every minute in her kitchen.

The challenge with writing down this recipe is that there were never any measurements given. It was a pinch of this, a scoop of that and maybe a palm full of something else. In those early days, it was a lot of trial and error on my part. But she’d nod in approval or suggest more or less of something until I could actually make this sauce by taste alone. (You can see the original “recipe” below with all its sauce stains, scribbles and notably, no measurements.) Over the years, I’ve added additional spices, done only turkey sausage or turkey meat (for a brother who won’t eat pork), cut back on the oil and eliminated the sugar. But, every once in awhile, I pull this out and do it just the way it was written. There is no getting around it; this is a great, all American Italian pasta sauce from the Big Apple! And while I usually cook for two, this recipe is made in a big batch, and put into two person containers and frozen so I always have it on hand. The perfect meal prep recipe!

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PRO TIPS FROM PEE WEE’S KITCHEN

I use Red Pack tomatoes because she did. Not only that, but they are a New York staple for making Pizza Sauce. So, I order them from Amazon (since I can’t find them here in California). I’ve made this sauce with every kind of canned tomatoes and they all work. Feel free to substitute your favorite brand. You won’t be hurting my feelings!

Pee Wee was always adding additional meat. She’d brown Italian sausage (sweet and hot) and meatballs, then add them to the sauce and let them cook right along with the sauce. She would also brown pork chops and add those too. They’d be served on the side as an addition to the big bowl of pasta. So, feel free to do just that. Top with some fresh Parmesan or Pecorino cheese and don’t forget to add my herbed ricotta. (I think PeeWee would have approved.)

HOW TO MAKE ITALIAN-AMERICAN SUNDAY SAUCE

To get started, gather all your ingredients together. Heat oil in a very large non-stick skillet over medium-high heat. Add the onions and cook until they are soft and fragrant (about 3-5 minutes). Add the garlic and stir or a minute.

Add the sausage and chopped meat to the skillet. Break the meat up with a wooden spoon or spatula. Cook until browned. Add the can of tomato paste and two cans of water (use the tomato paste can). Stir until everything is incorporated.

It is now time to add all the spices. Add the calabrian chili flakes (Add more if you want it spicy, less if you don’t.), garlic powder, oregano, sugar, bay leaves, salt and pepper. Stir and let everything come together for about 10 minutes. I didn’t know this at the time, but letting it cook that long allows the “canned flavor” of tomatoes to cook out. I didn’t know that until I heard it on Foodnetwork. I always wondered why I just didn’t dump everything into the big pot. This is why. I digress…back to the recipe.
Meanwhile, in a blender, I add two cans of the whole tomatoes and blend them up. Add them to a large dutch oven or stock pot. Heat on medium heat.

Add the meat and tomato paste mixture from the skillet into this large pot. Stir to incorporate everything. Bring to a rapid simmer, lower to medium low heat and let cook for two hours.

If you are going to add whole sausage links, pork chops or meatballs to this sauce, you’ll want to brown them up and add them to the sauce now to finish cooking and to absorb the flavors. Today, I had sausages so I browned them up in a skillet and added them to the sauce. Be sure to check out my three-meat meatballs for a great addition to this sauce.

I recommend stirring the sauce occasionally and tasting. Taste, taste and taste. Adjust the seasoning as needed.

How to Make Herbed Ricotta

I like to serve the the pasta with a bowl of herbed ricotta on the side. This is so simple to make and adds a ton of flavor to any pasta you are serving.
Simply mix the ricotta, garlic, oregano, basil, salt and pepper in a bowl. Taste, adjust seasoning and serve on the side.

When the sauce is done, I remove and discard the bay leaves.

I’ll serve a big bowl of the pasta (penne, rigatoni and rotini are favorites), topped with the sauce in the middle of the table. I’ll have another bowl with any meat I’ve cooked, smothered in sauce. There will be a wedge of Parmesan cheese, the bowl of herbed ricotta and a couple of loaves of Roasted Garlic and Parmesan Bread. Sparkling water and red wine are a must. This couldn’t be more New York. It is how Italian Americans enjoy their Sundays and I was lucky to be part of that whole food scene for years!

How to Store Pee Wee’s Sunday Sauce

Because this recipe makes a big batch, storing it right is half the point. I portion mine into containers for two the second it cools, so a taste of Pee Wee’s kitchen is always just a defrost away.

To refrigerate: Let the sauce cool to room temperature (don’t leave it out longer than two hours), then transfer it into airtight containers. It will keep in the fridge for 4 to 5 days.
To store in containers for two: Ladle the cooled sauce into 2-cup or 16-ounce airtight containers enough for two generous servings over pasta. This is exactly how I keep this in constant rotation for cooking for two and meal prep for two. Label each container with the date so you can track freshness at a glance.
To freeze: Portion the cooled sauce into freezer-safe containers or heavy-duty freezer bags, leaving about 1½ inch of headspace since the sauce will expand as it freezes. Lay bags flat to freeze so they stack neatly and thaw faster. Sunday sauce freezes beautifully for up to 3 months.
To thaw and reheat: Move a container from the freezer to the fridge the night before you want to use it. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through add a splash of water if it’s thickened up too much in the freezer. In a pinch, you can also reheat straight from frozen over low heat, covered, stirring occasionally as it loosens.

How to Serve Pee Wee’s Sunday Sauce

This is a sauce meant for the center of the table. Here’s how a real NY Italian-American Sunday plays out:

Toss it with pasta. Penne, rigatoni, and rotini are the family favorites, piled into a big serving bowl with the sauce spooned over the top.
Serve the meat on the side. Pull the sausage, meatballs, or pork chops out of the sauce and arrange them on a separate platter, smothered in extra sauce, so everyone can help themselves.
Add the herbed ricotta. A bowl of the herbed ricotta on the side is non-negotiable in Pee Wee’s kitchen a dollop on top of the pasta adds a creamy, herby finish.
Bring bread to the table. A loaf (or two) of Roasted Garlic and Parmesan Bread for soaking up every bit of sauce.
Use it beyond pasta night. This sauce doubles as the base for Baked Stuffed Shells for Two or Chicken Parmesan for Two perfect for turning a frozen container of sauce into a whole new meal.
Finish with cheese. Fresh grated Parmesan or Pecorino at the table, always.
Pour the drinks. Sparkling water and red wine, of course it isn’t a proper Sunday without them.

The Original “Pee Wee” recipe from 1980

A traditional, NY style Italian-American Sunday Pasta Sauce still made in every Italian’s home in the Bronx every Sunday. I miss it and when I want a touch of my home town, I whip up a batch and enjoy every bite.

Frequently Asked Questions

What is a NY style Italian-American meat sauce?

A NY style Italian-American meat sauce is a slow-simmered tomato sauce built on browned meat typically Italian sausage and ground beef, and sometimes meatballs or pork chops cooked low and slow for hours so the meat and tomatoes meld into one deeply flavored sauce. It's the sauce you'll find simmering in Italian-American kitchens across the Bronx, Brooklyn, and Queens every Sunday, and it's traditionally ladled over pasta with the meat served alongside as a second course.

Why do some Italian Americans call it gravy?

Many Italian Americans, especially those with roots in the Bronx, Brooklyn, and other NY-area Italian-American communities, call this sauce "gravy" because of how it's used at the table: it's a rich, meat-based sauce that coats the pasta the way gravy coats meat and potatoes. The term traces back to Southern Italian immigrant families, and today it's largely regional - you'll hear "gravy" more from families with NY and New Jersey roots, while "sauce" is more common elsewhere. Both terms describe the same slow-cooked, meat-loaded tomato sauce.

What's the difference between Sunday sauce and regular marinara?

Marinara is a quick, light tomato sauce made in 20-30 minutes with no meat. Sunday sauce (or Sunday gravy) is simmered for hours with browned meat like sausage, ground beef, or meatballs, which gives it a much deeper, richer flavor. If you want a lighter, meatless option, my Marinara Sauce or Fresh Tomato Sauce with Basil are good alternatives.

What meat goes in Italian-American Sunday sauce?

Sweet Italian sausage and ground beef form the base of this recipe, but traditional Sunday sauce is flexible. Many cooks, including Pee Wee, add whole sausage links, meatballs, or browned pork chops directly to the sauce so they finish cooking and absorb the flavor. Try my Three-Meat Meatballs as an addition.

Can I make this sauce with turkey instead of pork or beef?

Yes. Ground turkey and turkey sausage both work well in this recipe as a substitute for the pork sausage and ground beef, with only a slight difference in richness. It's a swap I make often for family members who don't eat pork.

How long does Sunday sauce need to simmer?

This sauce simmers for about 2 hours after the meat and tomatoes come together, which is enough time for the flavors to meld and the "canned" taste of the tomatoes to cook out. Some cooks simmer Sunday sauce even longer, up to 3-4 hours, for an even deeper flavor.

Can I make Sunday sauce in a slow cooker?

Yes. Brown the meat and sauté the onions and garlic on the stovetop first for the best flavor, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

What's the best pasta for Sunday sauce?

Sturdy pasta shapes hold up best to a heavy meat sauce. Penne, rigatoni, and rotini are traditional choices because their ridges and tubes catch the sauce, but ziti and tagliatelle work well too I use tagliatelle in my Three-Meat Meatballs.

Can I make this sauce ahead of time?

Yes, and it actually tastes better the next day once the flavors have had time to develop further. Make it up to 2 days ahead, store it in the fridge, and gently reheat before serving.

Is Sunday sauce the same as Bolognese?

No. Bolognese is a Northern Italian meat sauce made with finely ground meat, milk or cream, and little to no whole tomato, giving it a creamy, tight texture. Sunday sauce is a Southern Italian-American tradition built on whole and pureed tomatoes with larger cuts of browned meat, giving it a chunkier, more tomato-forward result.

Did you enjoy this recipe? I’d love to hear from you. From NY? How did I do? Does it bring back memories? How did you change it up to make it your own? Do share!

If you are looking for other great Italian sauces, be sure to try some of these:

Tomato Butter Sauce

Pistachio Basil Pesto

Fresh Tomato Sauce with Basil

Marinara Sauce

New York Style Pizza Sauce

Roasted Tomatoes in Olive Oil