In Italy, Sunday isn’t just a day—it’s a ritual. A time for family, for laughter echoing through the house, and for a slow-simmering pot of ragù filling the kitchen with its rich, savory perfume.

Whether you call it “Sunday sauce,” in Italian “sugo della domenica,” or simply “ragù,” this is comfort food at its most soulful. And while every Italian Nonna has her own sacred version, today, we are sharing the timeless secrets behind making an authentic, heartwarming Italian meat sauce the traditional way.

What is Ragù?

Ragù isn’t just any meat sauce—it’s slow-cooked, layered with flavor, and built on tradition. Unlike Bolognese, which is a specific type of ragù from Bologna (with milk and very finely minced meat), ragù alla Napoletana (from Naples, Italy) and other southern variations focus on whole cuts of meat, tomatoes, and hours of gentle bubbling.

Essentials Ingredients

Here’s a classic base to build from—feel free to adjust depending on regional style or family tradition:

• Onion, carrots, celery stalks, all finely chopped
• 2–3 pieces of beef chuck or short ribs
• A few Italian sausages (mild or spicy)
• 2 large cans of whole San Marzano tomatoes, crushed by hand
• 2 tablespoons of tomato paste (for richness)
• 1 cup red wine
• 2–3 garlic cloves, crushed
• Fresh basil and/or parsley
• Salt, pepper, a pinch of sugar (to balance acidity)