This hearty, stick-to-your-ribs pasta sauce is among my eldest son Dan’s favorite dishes to make when he’s stuck all day indoors, and double-tasked with feeding a hungry crowd. Simmered for hours on the stovetop, it’s both rich and filling, with three different kinds of meat — pork shoulder, Italian sausage and meatballs — adding a luxurious succulence and texture. Hot cherry pepper hoagie spread (we prefer Cento) lends a spicy undertone that helps cut through the intense richness.
We enjoyed it over homemade gnocchi and then again the next day for lunch over spaghetti, but any long noodle or tubular pasta will work. You can refrigerate any leftovers for up to a week or stick it in the fridge for a future Sunday supper for up to two months.
Serve with a tossed green salad and lots of crusty Italian bread.
Danny’s Sunday Sauce
Makes enough sauce for 10-12 servings. From Dan McKay
½ cup olive oil, plus more for pan
1½-2 pounds boneless pork shoulder, cut into chunks
1 pound mild Italian sausage
1 pound beef meatballs, premade or homemade
1 yellow onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
2 28-ounce cans Italian plum tomatoes, with or without basil, crushed
1 cup tomato sauce
2 generous tablespoons hot cherry pepper hoagie spread, such as Cento
1 cup dry white wine
2 cloves garlic, minced
1 cup or more water to thin sauce
Salt, black pepper, to taste
Cooked pasta, for serving
Grated Parmesan cheese, for serving
In large Dutch oven, heat olive oil over medium heat. Season pork shoulder with salt and pepper, then add to pan. Sear pork until brown on both sides, then remove from pan and set aside.