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Slow Cooker (or not) Sunday Sauce with Pasta
and Italian house salad

Active: 45 Total: 585

Sunday Sauce is an Italian-style tomato sauce that is slow-cooked and served with pasta. It gets its name because many families with Italian roots traditionally made it on Sundays using any meat that was leftover from earlier in the week. Our version uses chuck roast, which breaks down and turns tender during the long cook time.
Smarts: Make a double batch of Sunday sauce tonight to use leftovers in Wednesday's meal.
Cooking methods: This recipe includes instructions for using the slow cooker or oven. Select your preferred method. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Sunday Sauce (for 2 nights):
  • Carrots - 8 oz , diced
  • Garlic - 5 cloves , chopped
  • Oil, cooking - 2 Tbsp
  • Beef, boneless chuck roast - 2 lbs , enough for 2 nights
  • Tomatoes, whole peeled (28 oz / 795 g) - 1 can
  • Tomato sauce or puree (14 oz / 397 g) - 1 can
  • Oregano, dried - 1 Tbsp
  • Thyme, dried - 2 tsp
  • Wine, red - 1/2 cup (sub stock)
  • Vinegar, balsamic - 1 Tbsp
  • Tomato paste - 1 Tbsp (opt)
  • Cheese, parmesan (opt) - for serving , grated
Pasta:
  • Pasta, any type - 8 oz
Italian House Salad:
  • Cucumbers - 8 oz , cubed
  • Tomatoes, cherry or grape - 1 cup , halved
  • Olives, black (4 oz / 114 g) - 1 can , drained
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Oil, olive - 3 Tbsp
  • Mixed greens - 5 oz (sub any salad greens)

Nutrition Facts

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Choose Cooking Method

Prep

  1. Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Sear roast - Heat cooking oil in a skillet over medium heat. Add beef and sear on both sides until golden brown, seasoning generously with some salt and pepper as it cooks. This should take 5 to 6 minutes per side. (Can be done up to 2 days ahead)

  3. Slow cook roast - Pour whole tomatoes (including liquid) into the bowl of a slow cooker. Use your hands to crush the whole tomatoes so that no large pieces remain. Add tomato sauce, carrots, garlic, oregano, thyme, and red wine. Top with seared roast, nestling it down inside the liquid. Slow cook until beef is very tender and falling apart, on low for 9 to 10 hours or high for 5 to 6 hours.

  4. Cucumbers / Tomatoes / Black olives - Prep as directed and combine. (Can be done 1 day ahead)

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Make

  1. Bring a large stock pot of salted water (for the pasta) to boil. When water is boiling, add pasta and cook according to package directions.

  2. Meanwhile, use two forks to shred beef in the slow cooker. Stir in balsamic vinegar and tomato paste. Taste and season with some salt and pepper. Leave sauce on the warm setting until ready to serve.

  3. In a large mixing bowl, whisk together red or white wine vinegar and mustard. Add olive oil while whisking. Top vinaigrette with cucumbers, tomatoes, black olives, and mixed greens. Wait to toss salad until right before serving.

  4. Drain pasta and spread out on a serving platter.

  5. Divide sauce in half. Spread half over pasta (for tonight). Reserve the second half for Wednesday’s meal.

  6. Top pasta and sauce with some parmesan cheese (if using). Enjoy salad on the side.

Prep

  1. Carrots / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Cucumbers / Tomatoes / Black olives - Prep as directed and combine. (Can be done 1 day ahead)

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Make

  1. Heat oven to 275F / 135C.

  2. Heat cooking oil in an oven-safe Dutch oven over medium-high heat. Add beef and sear on both sides until golden brown, seasoning generously with some salt and pepper as it cooks. This should take 5 to 6 minutes per side. Set beef aside.

  3. If the pot looks dry, add some more oil and then add carrots and garlic. Saute until carrots are nearly tender, 5 to 6 minutes. Stir in oregano and thyme until fragrant, ~1 minute.

  4. Pour liquid from the cans of tomatoes into the pot and then, using your hands, crush the whole tomatoes as you add them. Add tomato sauce and red wine. Bring to a simmer. Return beef to the pan, nestling it in the sauce. Cover with a lid and transfer to heated oven. Roast, covered, until meat is very tender and falling apart, 3 to 3 ½ hours.

  5. When sauce is nearly finished cooking, bring a large stock pot of salted water (for the pasta) to boil. When water is boiling, add pasta and cook according to package directions.

  6. Meanwhile, use two forks to shred beef in the pot. Stir in balsamic vinegar and tomato paste. Taste and season with some salt and pepper. Cover sauce to keep warm until ready to serve.

  7. In a large mixing bowl, whisk together red or white wine vinegar and mustard. Add olive oil while whisking. Top vinaigrette with cucumbers, tomatoes, black olives, and mixed greens. Wait to toss salad until right before serving.

  8. Drain pasta and spread out on a serving platter.

  9. Divide sauce in half. Spread half over pasta (for tonight). Reserve the second half for Wednesday’s meal.

  10. Top pasta and sauce with some parmesan cheese (if using). Enjoy salad on the side.

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


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