Sunday sauce with spaghetti

Sunday sauce

Name: Sunday sauce
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 8
Ingredients: 2 tbsp olive oil; 2 large pork chops; 500g beef stewing steak cut into large chunks; 2 carrots chopped; 2 celery sticks chopped; 2 onions chopped; a few thyme sprigs; 250ml red wine; 680g passata; 400g can tomatoes

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 3 hrs and 30 mins

A star rating of 2.5 out of 5.4 ratingsRate

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Cook this sauce to freeze for busier days. It's made with pork chops and stewing steak for serving with potatoes, pasta or rice

Freezable

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 large pork chops
500g beef stewing steak

cut into large chunks
2 carrots

chopped
2 celery sticks

chopped
2 onions

chopped
a few thyme sprigs
250ml red wine
680g passata
400g can tomatoes

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Nutrition: Per serving (8)

kcal259
fat11g
saturates3g
carbs9g
sugars8g
fibre3g
protein25g

high
salt0.25g

Method

step 1

Heat the oil in a large saucepan over a medium heat and brown the pork chops. Remove to a plate, leaving behind the oil, then brown the stewing steak. Remove the steak to the plate with the pork chops. Don’t wipe the pan clean.
step 2

Reduce the heat to medium-low and fry the carrots, celery and onions, covered, for 12-15 mins until softened. Stir in the thyme and red wine and cook for a few minutes before stirring in the passata and tomatoes. Season well.
step 3

Put the chops and beef back in the pan and cook for up to 3 hrs over a low heat, simmering gently until the meat is tender and the sauce has thickened nicely. Once cooked, break up the pork chops, removing the bones and fat. Leave to cool and freeze in batches for up to three months. To reheat, defrost fully and reheat in a pan until piping hot. Serve with pasta, rice or potatoes.

Recipe from Good Food magazine, May 2025

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A star rating of 2.5 out of 5.4 ratings

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