Here’s a traditional, deeply flavorful take on Nonna’s Apulian Sunday Sauce (Ragù alla Pugliese) — often called Sugo della Domenica in Apulia. This slow-simmered sauce features mixed meats, olive oil, ripe tomatoes, and aromatics. It’s rustic, rich, and beloved across Puglia’s kitchens.
According to Italian sources, Pugliese ragù typically includes various meats—such as pork ribs, sausage, lamb, or veal—cooked low and slow in tomato sauce for hours Gonna Want Seconds+15Macelleria Centro Storico+15La Cucina Italiana+15.
🇮🇹 Nonna’s Apulian Sunday Sauce (Ragù Pugliese)
Serves 6–8 | Total simmer time: 3–4 hrs
Ingredients:
🔹 Meat Selection:
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1 lb pork ribs or pork shoulder (chunks)
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½ lb Italian sausage (sweet or hot)
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½ lb lamb or veal, diced (optional)
🔹 Sauce Base:
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½ cup extra-virgin olive oil
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1 large onion, finely chopped
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2 garlic cloves, minced
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2 cans (28 oz each) San Marzano tomatoes, crushed by hand
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1–2 tablespoons tomato paste (optional)
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½ cup dry white wine (optional)
🔹 Seasonings:
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Salt and freshly ground pepper, to taste
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Fresh basil leaves (torn)
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Optional: 1 bay leaf, pinch of sugar or grated carrot to balance acidity
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Optional: Parmesan rind for richness PastaloveDining and CookingFlavors of Italy+2Gamintraveler+2CXR+2
Instructions:
1. Brown the Meats
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In a Dutch oven or heavy pot, heat olive oil over medium-high heat.
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Brown sausage slices and meat chunks until seared. Remove and set aside.
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Deglaze with wine or a splash of broth for flavor bits Bon AppétitCXR.
2. Sweat the Aromatics
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In the same pot, lower heat to medium. Add chopped onion; sweat gently for about 5–7 minutes until translucent.
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Add garlic and cook another minute—don’t burn Nonna Paolone+15Bon Appétit+15Gamintraveler+15.
3. Build the Sauce
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Stir in tomato paste (if using) and cook briefly.
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Add crushed tomatoes and cooked meats.
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Add browned meat back, stir, and bring to a gentle simmer.
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Add the Parmesan rind or optional carrot, bay leaf, and a pinch of sugar for balance.
4. Long, Slow Simmer
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Reduce heat to very low.
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Let sauce simmer uncovered for 3–4 hours, stirring every 20–30 minutes. Add water or broth if becoming too thick La Cucina Italiana+4Gamintraveler+4CXR+4.
5. Finish with Fresh Herbs
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In the last 15–20 minutes, stir in torn fresh basil.
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Remove bone, bay leaf, and rind before serving.
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Taste and adjust salt or pepper.
🍝 Serve with:
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Fresh pasta types of Puglia, like orecchiette or troccoli, tossed generously with sauce La Cucina ItalianaWikipedia+2Wikipedia+2Macelleria Centro Storico+2.
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Grated Pecorino or Parmigiano-Reggiano
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Crusty bread and a glass of robust red wine
✅ Why This Is Truly Apulian:
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Mixed meats are key—from sausages to ribs to lamb—generating deep flavor typical of Puglian ragù Wikipedia+15Macelleria Centro Storico+15La Cucina Italiana+1530Seconds+11Pastalove+11Reddit+11.
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The long, low simmer creates a dense, rich sauce that clings to pasta—exactly how Nonna would.
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Simplicity and high‑quality ingredients, with minimal additions and fresh basil at the end, reflect true southern Italian tradition.
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Variants from Puglia include brasciole (meat rolls) or purpetti (meatballs) added into the sauce at the end for tradition and texture Financial Times+6Flavors of Italy+6Allrecipes+6Cucina Sud Italia+2La Cucina Italiana+2Wikipedia+2.
📝 Tips:
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✅ Use a large heavy-bottomed pot or Dutch oven to avoid scorching 30Seconds+4Bon Appétit+4Gamintraveler+4.
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✅ Taste periodically—adjust acidity with a bit of sugar or grated carrot.
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✅ This sauce improves after a day in the fridge or frozen in portions.
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✅ You can optionally include apple cider and cinnamon—as seen in some adapted “Nonna” sauces from other regions—but those are not traditional in Apulia Gamintraveler.
🍽️ Variation: Apulian Brasciole or Purpetti
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Roll meat slices with garlic-herb–pecorino stuffing (brascioli) or form small meatballs (purpetti), simmer in sauce for the final hour, and serve over orecchiette or troccoli with generous cheese