Name: Sunday Sauce with Sausage and Braciole
Yield: 8 Servings
Ingredients: 2 cups fresh breadcrumbs; ½ cup finely grated Pecorino; ⅓ cup finely chopped fresh flat-leaf parsley; 1½ teaspoons crushed red pepper flakes; ¼ teaspoon hot smoked Spanish paprika; 7 garlic cloves, finely chopped, divided; 4 tablespoons olive oil, divided; 2 pounds beef top round, thinly sliced by a butcher for braciole; Kosher salt and freshly ground black pepper; 2 pounds hot or sweet Italian sausage, halved crosswise; 1 pound baby back pork ribs, cut into 3- to 4-rib pieces, or pork spare ribs, cut into individual ribs; 1 large onion, finely chopped; 2 anchovy fillets packed in oil, drained; ¼ cup tomato paste; 2 28-ounce cans crushed tomatoes; 2 28-ounce cans whole peeled tomatoes; 1½ pounds large tubular pasta (such as rigatoni or tortiglioni)

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Gentl & Hyers

Ask anybody’s nonna: Making Sunday sauce is not an exact science. You can use other meats—like thick pork chops or short ribs—in place of or in addition to the ones listed here.

Recipe notes