Introduction
Italian Sunday Sauce is one of the classic dishes that people cherish because of its intense great taste. In Pakistan, we have similar dishes like karahi or stew, in which meat is cooked slowly to provide the best taste. This recipe combines Italian customs with Pakistani spices giving you the best meal of the weekend.
You will learn how to make a flavorful tomato-based sauce with tender meat, cooked until everything melts together beautifully. The ingredients are simple, and the method is easy to follow.
Make it once, and it might become your new favorite Sunday meal.
Ingredients
| Ingredient | Quantity | Notes |
| Olive oil | 3 tbsp | For sautéing |
| Onion (finely chopped) | 1 large | Adds sweetness |
| Garlic (minced) | 5 cloves | Fresh for better flavor |
| Tomatoes (blended) | 5 large | Use ripe tomatoes |
| Tomato paste | 3 tbsp | For rich color and taste |
| Beef or mutton pieces | 500 g | Boneless preferred |
| Salt | To taste | Adjust as needed |
| Black pepper | 1 tsp | Freshly ground |
| Red chili flakes | ½ tsp | Optional for spice |
| Dried oregano | 1 tsp | Adds Italian aroma |
| Basil leaves | 1 tsp | Fresh or dried |
| Sugar | 1 tsp | Balances acidity |
| Water or stock | 1½ cups | Adjust consistency |
| Parmesan cheese | 2 tbsp | Optional topping |
| Fresh coriander | 2 tbsp | Pakistani touch |
Instructions
Step 1: Prepare the Base
Warm the olive oil in a stockpot with the onion until nearly browned, and add a sprinkle of minced garlic; sauté for about 30 seconds.
Step 2: Add Meat
Add the beef or mutton pieces. Cook until the meat changes color and starts releasing its juices.
Step 3: Add Tomatoes and Seasonings
Verser les tomates en purée et le concentré de tomates. Bien mélanger. Ajouter le sel, le poivre, les flocons de chili, l’origan et le basilic. Tout mélanger uniformément.
Step 4: Simmer
Pour in water or stock, reduce to low, cover, and let it simmer for 1½-2 hours; stir every now and then so that it does not stick.
Step 5: Adjust Flavor
should be added once the sauce thickens to balance the acidity. Have a taste hy checking both salinity and spice. Adjust to taste and palatability.
Step 6: Serve
Serve hot over boiled pasta, rice, or bread. Sprinkle Parmesan and coriander for a fusion finish.
Cooking Time & Serving
| Type | Time |
| Preparation | 15 minutes |
| Cooking | 1 hour 45 minutes |
| Total | 2 hours |
| Serves | 4–5 people |
Tips & Tricks
• For the best and sweetest flavor, go with ripe tomatoes.
• Slow cooking of the sauce is a good idea; a long simmer gives the best taste.
• Chili flakes can be added if you like a hot Pakistani twist.
• A chicken option instead of beef is also possible for a less rich version.
• Always taste before serving to add salt and seasoning if needed.
Nutrition Facts
| Nutrient | Per Serving (Approx.) |
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 18 g |
| Carbohydrates | 12 g |
| Fiber | 2 g |
| Sodium | 420 mg |
History of the Dish
The Italian Sunday Sauce referred to as “Sugo della Domenica,” has been a family tradition in Italy for years and years. It used to be prepared every Sunday for big family get-togethers. In Pakistan, we have a family culture of sharing weekend meals that is somewhat similar, where families eat dishes like nihari or stew which are slow-cooked. This blending of cultures keeps the coziness alive, though, with local spices and flavors.
Serving Suggestions
• Spaghetti or penne pasta chosen as the base would be the most pleasant choice.
• Bread like garlic naan or paratha should be offered with the dish to give it a Pakistani character.
• A salad of simple ingredients or a yogurt-based dip will not only be direct but also delicious complements to the dish in terms of flavors.
• Pizza can be enriched with leftover sauce as a topping or as a filling for sandwiches.
Common Mistakes to Avoid
• High temperature should not be the method of cooking, as it burns the sauce.
• Adding a lot of salt in the first stage should be avoided; it becomes more intense as the sauce reduces.
• Stirring should always be done simmering; it might stick at the bottom.
• Usage of unripe tomatoes is not recommended; they give the sauce a sour taste.
Storage Method
The sauce to cool down totally.the air-tight glass jars. Refrigerate the a maximum of 4 days. You want to store it longer, freeze it in portions that last for 2 months. Warm it up softly before serving.
FAQs
Q1: Can I make it without meat?
Answers, Skip meat and make a vegetarian version with mushrooms or paneer.
Q2: Can I use canned tomatoes?
Answers, Use 2 cans of crushed tomatoes if fresh ones are not available.
Q3: How can I make it more Pakistani style?
Answers, Add a pinch of garam masala and fresh coriander at the end.
Q4: Is it suitable for kids?
Answers, Skip chili flakes to make it mild and child-friendly.
More Recipe
https://www.indianhealthyrecipes.com/mutton-curry-recipe-mutton-gravy/
https://www.youtube.com/watch?v=qEeg5mnLPzA
https://quickrespices.com/mixed-vegetable-medley-and-best-of-1/