February Fun: Sunday Sauce on Wednesday

I once wrote that February, for me, felt like a month of Wednesdays. Wednesday is a day you just can’t wait to be over because it brings you that much closer to the weekend. Once February is over, I’m that much closer to spring.

I could choose to just hunker down under the covers and wait for the month to pass. Instead I strap on the cleats, rain boots, or snow shoes – depending on the day – and stomp into the rain, wind, snow, sleet, mud, and trudge on.

It’s also a month I like to mix things up a bit. Otherwise, we’re just looking at one gray day after another. Thankfully there are fewer days.

Last year,  I mixed things up a bit. After a lifetime of being a brunette, about 20 of them involving various hair dyes, I wanted to embrace the gray. I knew I was mostly gray to begin with, because my hair coloring sessions were coming alarmingly closer together. I’d wake up, and there would be the tell-tale gray line of demarcation – brown vs gray. If you were taller than my 5-foot-6-inches, it was clear to see.

This was one of those seemed like a good idea at the time moments. I spent hours in a salon having the color stripped out, bleaching, and dyeing. I was using the experience for a story in a women’s publication, talking about the trend to go gray, or “granny hair.”

There are two things at work here, though:

  1. Granny hair looks great when you aren’t a granny. The glowing complexion of youth in contrast to the gray does not make you look old. Gray on gray does.
  2. It is surprisingly difficult to dye your hair a pretty shade of gray.

I was going for a silver that some of my Irish relatives with dark hair have achieved naturally, including my father.

Alas, I could not go gray unnaturally. Or at least an attractive shade of gray. I had various mixes of browns, mud, pinks, and battleship gray. In the end, I became a platinum blonde.

It’s closer to my natural shade than brunette. It requires less maintenance.

Along those lines, I have been mixing up meals. Sometimes we have breakfast for dinner. We tried appetizers for dinner – deviled eggs topped with salmon roe, and avocado toast topped with salmon.

Today we’re having Sunday sauce on Wednesday. Why?

Because Sunday sauce in a slow cooker is perfect for a weeknight meal. Plus, there was plenty to freeze for another night.

What is Sunday sauce? Sometimes it is called Sunday gravy. Essentially it is two or three cuts of meat cooked for a long time with tomatoes. I typically make mine with beef ribs, sausage, and pancetta. Some people use the ribs, sausage, and meatballs. You can serve it over spaghetti, penne, mashed potatoes, tortellini, or polenta.

Whatever day of the week you serve it, I trust you will enjoy it.




Print Recipe
Slow Cooker Sunday Sauce
If you are going to make this with meatballs, make your own meatballs (or buy frozen) and bake them so they are partially cooked through. Add them during the final 15 to 30 minutes of simmering.
Course Main Dish
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 8 hours
Course Main Dish
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 8 hours
  1. In a large skillet, heat 2 tablespoons of the olive oil. Season the beef with salt and pepper and cook over moderately high heat until browned all over. Transfer the beef to the slow cooker, cover and turn it on to high. Add the sausages to the slow cooker.
  2. Add the remaining tablespoon of olive oil to the skillet and add the pancetta. Cook until brown and the fat has mostly rendered out, about 5-7 minutes. Add the onion and garlic. Cook until soft, about 5 minutes
  3. Add the red wine and stir to release any browned bits on the bottom of the skillet. . Bring the wine to a boil and cook until reduced by half, about 4 minutes.
  4. Transfer the mixture to the slow cooker and add the thyme, rosemary and water.
  5. Add the tomatoes and their juices and the tomato puree to the slow cooker.
  6. Cover the slow cooker and cook on high for 4 hours or low on 8 hours.
  7. Transfer the beef to a bowl and remove it from the bone. Shred with 2 forks or with a knife. Return the meat to the cooker (lid off) and simmer the sauce on high for 15 to 30 minutes longer.
  8. Discard the thyme and rosemary sprigs and season the sauce with salt and pepper.
  9. Serve over pasta, mashed potatoes, or polenta with grated pecorino Romano cheese.
Recipe Notes

This recipe is adapted from Food & Wine

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