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The Sunday supper. A thing of legend, straight from a simpler time when families actually sat around the table and talked to one another. No phones, no distractions, no interruptions, just soul-warming meals made from recipes passed down for generations. Italian staples tend to dominate the weekly ritual, and for good reason. The signature mixture of tangy tomato, aromatic herbs and spices, and tender meat is perfect for an all-day cooking extravaganza that starts early on Sunday morning and ends with the whole gang gathered ’round the dining room table sharing stories. And when it comes to Italian Sunday suppers, Milanese osso buco is king. The name literally means “bone hole,” referring to the marrow hole in the center of the crosscut veal shank, the traditional meat used for the dish. The veal is tenderized into submission over 24 hours of slow sous vide cooking, then combined with bright crushed tomatoes, fragrant white wine, and a handful of aromatics. When it’s ready and falling off the bone, we pair it with homemade <a href="https://www.chefsteps.com/recipes/foolproof-parisian-gnocchi">Parisian gnocchi</a> or <a href="https://www.chefsteps.com/recipes/handmade-capunti-with-jason-stoneburner">hand-rolled Puglian pasta</a> for a rustic ode to Italia.