Discover Long Island’s Sunday Sauce Recipe Passed Down Through Generations

Long Island’s culinary heritage shines through a beloved family recipe known as Sunday sauce, a dish steeped in tradition and nostalgia. Robert DiResto, 84, who still resides on Long Island, shared his insights on this cherished meal, which he recalls from his childhood. His memories are rich with aromas and flavors, bringing to life a dish that serves as a comforting reminder of family gatherings.

The DiResto family recipe for Sunday sauce is more than just a meal; it represents a cultural touchstone. As Robert reminisced, he described how his mother, Aggie, would prepare the dish after Sunday church services. “She would brown the pork in a big pot and fry up the sausage and meatballs,” he recalled. This sensory experience of sneaking into the kitchen for a taste before dinner captures the essence of what makes Sunday sauce special: the warmth of family and tradition.

Tradition Meets Culinary Mastery

The term “Sunday sauce” often sparks debate over its nomenclature, with some referring to it as “Sunday gravy.” This distinction comes down to the use of bone-in pork, which creates a rich broth in the sauce. The recipe Robert shared utilizes country ribs with bones, enhancing the flavor profile significantly.

The process of making Sunday sauce may take up to four hours, but most of this time involves a gentle simmer. Robert emphasized that while the dish requires patience, the preparation itself is straightforward. “A good Sunday sauce doesn’t have to be expensive. It’s a meal meant to feed a large family of modest means,” he explained.

In popular culture, Sunday sauce has been depicted in films like “The Godfather” and “Goodfellas.” In these iconic scenes, cooking is portrayed as an essential skill within a family dynamic. While these cinematic moments capture attention, they also highlight the time and care involved in creating this dish.

A Recipe to Remember

For those wishing to recreate the DiResto family tradition, here is a classic recipe that serves 8-10 people.

**Ingredients for the Sauce:**
– 2 (28-ounce) cans whole/peeled San Marzano tomatoes
– 3-4 pounds pork country ribs, bone-in
– 3 tablespoons extra virgin olive oil
– 1 small onion, finely diced
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– 3 tablespoons tomato paste
– 1/2 cup red wine
– 1/2 cup beef stock/broth
– 1 teaspoon salt
– 1 teaspoon ground black pepper
– 1 pound sweet or mild Italian sausage
– 1/4 cup fresh basil, torn by hand (to add at the end)

**Ingredients for the Meatballs:**
– 1/2 cup plain breadcrumbs
– 1/4 cup milk
– 1 pound ground beef (20% or 15% fat)
– 1 pound ground pork
– 3 ounces prosciutto, chopped fine
– 1 large egg
– 3 garlic cloves, finely minced or crushed
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped Italian parsley
– 1/4 cup chopped fresh basil
– 1 teaspoon salt
– 1 teaspoon ground black pepper
– 2 tablespoons extra virgin olive oil
– 1.5 pounds spaghetti (or more for a big crowd) plus 1 tablespoon sea salt

**Instructions:**
1. Crush the tomatoes by hand in a bowl and set aside. Pat the pork ribs dry and season with salt and pepper.
2. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the ribs on all sides, working in batches, and then transfer them to a plate.
3. In the same pot, add onions and cook until translucent. Incorporate garlic and oregano, stirring for one minute. Add tomato paste and cook until it begins to brown slightly.
4. Pour in the red wine and beef stock, bringing the mixture to a boil and reducing it by half. Add the tomatoes, salt, and pepper, then return the ribs to the pot. Cover and simmer for one hour, stirring every 20 minutes.
5. In a separate pan, brown the sausage in 1 tablespoon of olive oil.
6. After an hour of simmering, add the sausage to the sauce. Stir, cover, and let it simmer for another hour.
7. Prepare the meatballs by soaking breadcrumbs in milk for 10 minutes. Combine the remaining meatball ingredients and form into round balls, then brown them in a nonstick pan.
8. After two hours of simmering, remove the ribs and sausage, cutting them into 1-inch pieces. Transfer 3 cups of sauce to a separate saucepan, simmering it on low heat.
9. Return the cut pork and sausage to the original pot and add the meatballs. If the sauce appears dry, add a splash of beef stock or wine. Simmer covered for one more hour.
10. With 30 minutes left, add basil to the simmering sauce. Cook pasta in boiling salted water until al dente, reserving some pasta water. Combine the pasta with the sauce, ensuring it is well-coated.
11. Serve the pasta topped with meat sauce, garnished with freshly grated Parmesan and accompanied by good bread.

This recipe not only highlights the love and effort put into creating Sunday sauce but also serves as a reminder of the importance of family traditions in culinary practices. As Robert DiResto’s story illustrates, Sunday sauce is a dish that nourishes both the body and the soul, embodying the essence of family gatherings and shared memories.