That simmering for 4 to 5 hours is no joke. As a child I had Italian neighbors, who grew their own tomatoes and prepared everything from scratch (even the pasta). The ladies of the house put a huge pot of sauce on by mid-morning and simmered it until dinnertime. I cannot describe the deliciousness, lol! When I did the same years later for some friends, they thought I was crazy until they tasted the sauce.

BTW I'm black idk if that matters to you but I just want you to know that you have a huge diversity of people who love you and your food!!

For some weird reason this is so relaxing to me

I love your recipes....thank you so much Laura!

This is excellent. Thank you so much for sharing your family recipes with us.

Oh my god!!!! Thank you sooooooo much for sharing this. I've always wanted to learn. Definitely gonna have to try.

Love all your videos, I have so many new family favourites. Thanks Laura!

I'm making this today boo 😍 my favorite part about this dish is all of the different meats! Especially the cubed chuck 👏🏾 it's sooo delicious in this dish! Love you Laura

I am definitely making this sauce this weekend!! I have been looking for this recipe for a long time and I finally found the perfect one. Thank you❤️❤️

This is cooking on my stove right now :) Nothing like a good Sunday sauce! And if my house doesn't smell great enough already, I decided to also make my homemade carrot cake, too!

Thank you so much for sharing your family recipe. I will definitely be trying this recipe!!

Wonderful video! I really enjoyed your presentation, thank you.

You can definitely tell you have been cooking for a long time! Just the way you salted the sauce at the end and poured it right over the cavatelli without even tasting it, WOW, now that's a real chef right there!

Everyone saying about garlic! In many Italian Ragu's, which means tomato sauce with any sort of beef, you actually don't need it. The greatest example is Ragù alla Bolognese, which hasn't any garlic in it (trust me). The base it uses it's called "soffritto", and it's good for ragus in general, its made by fine chopped onions, carrots and parcely. But you can always add what you like. Garlic included :P generally it sticks more with pasta al pomodoro in general, puttanesca etc... more sort of just tomatoe sauces

You are just the cutest! This was so nice to see, and now to hunt down some Sunday sauce ingredients! ❤😘

Loving all of these videos Laura! Great job!! :D

I swear I can smell it in my home! Looks so good!

Something psychologic happended when i was watching this video : i went back when i was 8 or 9, and see all the italian women of my family, at my granny's kitchen on Sundays, making this dish with all the passion they can give. I remember that i wanted to taste this sauce only with bread before having it on pasta. I still can smell all the flavors almost 20years later.

Made it, it's fantastic, it's now our default sauce for here at home. Much love to you and yours from Phoenix, AZ

My family always uses meat on the bone for our gravy, usually pork to stretch a buck! Cavatelli was always a treat growing up. My mom found a woman who makes homemade cavatelli and sells them by the pound, just up the road from where she lives!

OMG... that looks sooo good !!

i love how this recipe is so real and true to family, it something that most everyone loves and it just makies you feel warm and happy.

The tomato puree is Tuttorosso. You can see the cans on the counter near the end of the video. I got 3 cans yesterday at Walmart. I have the sauce simmering as I type. I have another 3-4 hours to simmer. I used ground chuck, Italian Sweet Sausage and homemade meatballs in my gravy.

Really love your emphasis on not adding too much salt. I love salt but it does come in to use way too often. Also every ingredient you use seems to add to the dish which I really appreciate. You put love into your cooking and you're always really excited, I think that's the most important thing.

This looks good gonna try thanks

great recipe Laura

Hi Laura! I love your recipes! I made the Italian Sunday sauce for my birthday dinner on the 19th of January with homemade cavatelli... OMG was a big hit!!! gonna be trying many more of your recipes to!! I did add a little Italian seasoning to my sauce and Mmmmm mmmm goood!!!! thanks for sharing, I have been trying to find a good homemade sauce for years that reminded me of my mother's and grandmothers growing up!!!

Nice job, Laura! Reminds me of my childhood growing up in Youngstown, OH, a blue collar, Italian old world town. Takes me back! Nice to see that others know what Cavatelli is. No one in Michigan where I currently live has ever heard of it. We call it Cavattis or Cavatells in Youngstown served with gravy...Also among my favorites are sausage, peppers and onions, and stuffed Hungarian chilis with sausage and ricotta, served with an arribiata sauce.

I love how you get excited about food

The argument is Garlic and Onion cancel each other out...I don't agree...I like to use both...However, fresh Garlic takes precedent over Onion, in a Sunday sauce, IMO....Again, to each their own.

I love garlic in mine, along with carrot, celery, oregano, parsley, few chilli flakes.

Best recipe in KZfaq. Very delicious 😊

4:06 "So..if you're not a meat eater...ummm..."...in my head sounded like she was bout to say..."umm...sucks to be you" =P another delicious recipe tho!! love it!!

I'm not laughing at you Laura but I've watched this video several times and it tickles me when you say "It reminds me of when I was a child." You seem so young and so childlike to those of us who have a half a century or more under our belts. One day you will understand. Love your enthusiasm!

Can't wait to make it!

mine came out great. cooked for 5 hours and everything came together perfectly

Adoro la cara de Laura cuando prueba lo que ella cocina.

I'm not a huge cook, actually i rarely cook but i still watch you to inspire me

Such a good idea! I would definitely watch it oh my God! :D

Oghhhh my god.....I'm hungry now !! Looks amazing

Forget about it ova here!!!! The sause was great so were your meatballs that i watched before this video!!! I now have a forever recipe!!! My family is also from Naples It. Napoli!!!!

Laura is such a sweetheart! Luv her vids!:)

That meat sauce looks so delicious. Now cooking good traditional foods from strach does take time for the flavors to blend together. So the five hours of slow low cooking is the best ever. Girl! Thank you so much.

I LOVE YOUR CHANNEL

loveee your videos always leaving me hungry!!! i have a request of Tiramisu :) i love this desert but dont hav a clue on how to make it authentic italian tiramisu :) thanks laura keep it up .. xxx

LOL Laura I was like WHAT no cheese??!! Exactly how my mom makes her Sunday sauce !! It is soo goood !! Ciao

Omg mouth watering. I made cookies for my fam. and they loved em! ^.^

Hi Laura love your videos U made my wife a excellent cook with your knowledge and hands on skills I was wondering if u can make a video on how to can tomatoes? Thx u have a great night

this is how my father made a sauce, but he used two more kinds of meat and added a think layer of cheese every 15 minutes at a certain point. this brings me back to my childhood when he made his sauces. thanks for the reminder! i miss new york :)

She does it a bit differently then I do but this looks like a nice Sunday sauce (Never met an Italian family who didn't cook sauce on Sunday!). I don't cook mine as long as she does and I only use one can of puree (and two cans of plain sauce) but everything else is basically the same. Sometimes I add wine and sometimes I don't. It's something you do if you have wine on hand, but if you don't it doesn't make a huge difference. I tend to use dried herbs (both basil and oregano) but I sometimes add fresh basil right at the end (last 20 minutes of cooking). If I'm making a Marinara (I consider a Marinara sauce a sauce made with fresh tomatoes and cooked very quickly even though the definition for Marinara is simply "tomato sauce with garlic and herbs) I only use fresh basil and fresh parsley, no oregano. I also add a little black pepper, red pepper flakes, a very small amount of sugar (to cut down the acidity of the tomatoes), and a few bay leaves in my Sunday sauce. I broil my meatballs and sausage (you need to get some color on your meats) and add them to sauce in the first 20 minutes of cooking. I never, ever add salt to my sauce. While the sauce is cooking my family tends to tear off hunks of good Italian bread and dip it into the sauce for a quick fix.

I just made this, but it only had to cook for about 2.5 hours for me..it was super thick by then already :D it's incredible, like all your other recipes.

I love the fast video upload! :)

Laura is right, every region and often every family has their own special Sunday Sauce. Ours has sausage, meatballs, baby-back ribs and beef braciole. But I have never met a Sunday Sauce I didn't love.

"Low N Slow" Love it. haha

Mmmm looks wonderful. Mum makes this. Yum

@DANIEL21481 passata is great and yes you can use that. :)

Low and Slow .. Great chef..I am going to make this now

Where did you get your little salt crock. I love it! The gravy looks amazing, I will be trying this recipe for sure!

Wow, exactly what I Said! I have to have it in mine!

I noticed that almost every pasta dish you make, you say it brings you back to your childhood. That's something very interesting I observed about you. :)

ciaoooo! nice vid thanks im gonna try this

everyday there's a video!!?? YES!

Gonna try this recipe thx Laura, its not easy here in sweden to find a good quality of italian sausage, but that wont stop me ;)

Just starting to watch ur videos. Alot of good recipes in there. Thanks for this video . I live learning dif ways of making ragu's or gravy. My house hold calls it gravy. Alot dif than mine. But looks very tasty. Saw u were using tuttorosso tomatoes. That and redpack tom r the best. For making sauce. They are basically the same company. N redpack gold. Unless u can get real San marzano's tom with the seal which is hard to find. 5 hrs is nothing. My sauce cooks for 8-10hrs lol. That's y I don't need sugar. I use alot of bone in meat for mine. Def have to try it's out. Thanks for the video

merciii

I LOVE ITALIAN FOOD YUMMY Thanks for sharing and I hope you show use the white sauce for pasta the one without cheese i think :P. LOVE YOU

Making this today

My mom would always start the sauce before noon and let it cook until dinner. Slow cooking it really makes the difference.

Laura, have you seen Anne Burrell's bolognese sauce recipe? I tried it once and omg it was sooooooooooooooooo good. It takes about the same amount of time as yours but uses a whole bottle of Cabernet red wine. Delicious.

I love your videos :)

@texasgurl211 there is really no secret to my diet. I eat everything in moderation, workout regularly and i dont eat any junk food or fast food. I do Indulge once in a wile but it's not everyday. I try to eat things that have lot's of color that and are packed with veggies. :)

Thanks for the info :), didnt know that :)

Looks good..but no garlic! Do you ever use ribs instead of chunks of chuck? Thank you Laura for sharing your recipe!

YOU ~ ROCK ! !

She is great!

thanks

never mind miss heard her but great ricipe!

@lilacfunk do you have the heat low enough? if yes, it should be the pot! a good heavy bottomed pot will do the trick!

Gotta love how she talks!

You said you love Sunday,In Poland where i am from Sundays is all about family and Rosół with home made pasta ,and second dish schabowe z piersi kurczaka z ziemniakami . Zapraszam jutro na objad :)

Another winner...

Awesome video I suppose gnocchi could be used in place of cavatelli?

Looks delicious. I was wondering why you don't add garlic to the sauce. Could I add it to your recipe or is it better with out it?

@MagicLover3336 The wine evaporates when you cook it, so you're not actually getting any alcohol. And she did mention you can substitute with beef broth. :)

I'm not Italian but I enjoy eating Italian food

You're Numero Uno !!!

Nice.

looks soo gud :)

hi can i ask. what do you do with the remaining of food you make??

@lilacfunk : i thought that too. In my family we put some oregano in everything which has some tomato.

Great job as usual. A small question: A friend of min uses pieces of pork shoulder and neck bone instead of beef. Is that acceptable? And how does that change the flavour/ consistency of the sauce? Either way, I'll be giving this recipie a try. Also, how is this on pizza? Or is that possible? Thank so much for posting. And loved the Focaccia!

God that looks good! I make mine with med sized meatballs, sausage, bracciole..and add about 3 good sized garlic cloves in as my onions are getting done....then the wine...tomato puree..then basil at the end. I do mine in a huge crockpot for about 6 hrs starting on high.. then switching to low after an hour. It's nice to compare how other cooks do things that have been passed down in the family. although my grandmother would spin in her grave if she knew i was using a crock pot lol.

woohooo! -Laura she's so fun to watch :D I wonder if it's still good without the cheese though, coz after tasting it she suddenly remembered cheese :p

How about a little garlic on the front end and cheese at the back? Perfecto!

yummy

No garlic????

aw now this is on tv you've come so far

@LauraVitalesKitchen thank you for answering:) i wish we could talk more bout this but ik ur busy.but another question for u, do u ever make smoothies?if so what kind?n could u make a video of it?n also what do u mean by once in a while?like once a weeks?n what exercises do u do?

Love your channel, but quite surprised you don't use imported San Marzano whole peeled tomatoes for your Sunday sauce. When added to the tomato puree they make the most delicious sauce I've ever made or eaten. I've been growing tomatoes for years but I just cannot duplicate the incredible flavor of the genuine imported Italian San Marzano tomatoes.

Did you make this with wine or without? Also I'm wondering if it will taste good with pasta other than the one Laura uses in this video. Perhaps tagliarini? :)