Italian Sunday Sauce Recipe

Season all meats with salt and pepper. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Brown sausage links in batches until golden on all sides (5-7 minutes). Remove to a plate.

In the same pot, brown pork pieces on all sides (3-4 minutes per side). Transfer to plate with sausage. Add pancetta and cook until fat renders (about 3 minutes).

Add remaining oil if needed. Add onions with a pinch of salt and cook until translucent (5-7 minutes). Add garlic and cook until fragrant (1 minute). Stir in tomato paste and cook until darkened (2-3 minutes).

Pour in wine, scraping up browned bits from pot bottom. Simmer until reduced by half (3-4 minutes). Add hand-crushed tomatoes, bay leaves, oregano, and red pepper flakes if using.

Return all meats to pot, nestling them into sauce. Bring to gentle boil, then reduce to lowest heat. Cover partially and simmer for 3-5 hours, stirring occasionally.

15 minutes before serving, stir in fresh basil and parsley. Adjust seasoning with salt and pepper. Remove bay leaves.

Cook pasta according to package directions until al dente. Serve pasta topped with sauce and meats, garnished with grated cheese.

For authentic presentation, place the sauce-coated pasta on a large platter surrounded by the braised meats.