If you’ve ever dreamed about cooking a dish that brings together family, tradition, and extraordinary flavor all in one pot, then this Italian Sunday Gravy (Sunday Sauce) Recipe is going to steal your heart. It’s that warm, comforting sauce that simmers low and slow, filling the house with the aroma of Italy, combining tender cuts of meat with beautifully rich tomato goodness. This recipe captures the true essence of a classic Sunday meal, a labor of love that’s always worth the wait and perfect for sharing with loved ones around any dinner table.
Ingredients You’ll Need
The magic behind this Italian Sunday Gravy (Sunday Sauce) Recipe lies in its straightforward but incredibly flavorful ingredients. Each element adds depth, richness, and the perfect balance of texture and color, transforming simple pantry staples into a feast.
- 2 tablespoons olive oil: The base for browning meats and softening aromatics, adding a subtle fruity richness.
- 1 pound Italian sausage (sweet or hot): Provides a spicy or sweet kick and juicy texture that melts into the sauce.
- 1 pound bone-in pork ribs or pork neck bones: Adds hearty flavor and natural gelatin, enriching the sauce’s body.
- 1 pound beef chuck or meatballs: Deepens the meaty profile and offers tender bites throughout.
- 1 small onion (finely chopped): Builds a sweet, aromatic foundation underneath the bold flavors.
- 4 cloves garlic (minced): Brings a punch of savory, fragrant intensity.
- 2 tablespoons tomato paste: Concentrates the tomato flavor and adds a lovely, thickened texture.
- 2 cans (28 ounces each) whole peeled San Marzano tomatoes: The star ingredient for a perfectly balanced, subtly sweet tomato base.
- 1 teaspoon dried oregano: Infuses the sauce with warm, herbaceous notes.
- 1 teaspoon sugar: Balances acidity and rounds out the tomato’s natural tang.
- ½ teaspoon crushed red pepper flakes (optional): Adds just a hint of heat for those who like a tiny bite.
- 1 bay leaf: Introduces a subtle depth and complexity while simmering.
- ½ cup red wine (optional): Enriches the sauce with a robust and sophisticated undertone.
- Salt and black pepper to taste: Essential for bringing all the flavors together perfectly.
- Fresh basil (for garnish): Adds a fresh, herbal brightness when serving.
- Grated Parmesan cheese (for serving): The perfect salty, nutty finishing touch to elevate the dish.
How to Make Italian Sunday Gravy (Sunday Sauce) Recipe
Step 1: Brown the Meats
Begin by heating the olive oil in a heavy pot or Dutch oven over medium heat. Brown the Italian sausage on all sides until beautifully caramelized, then set aside. Repeat this process for the pork ribs or neck bones and beef chuck or meatballs, browning them in batches to keep the pan from overcrowding. This step builds essential flavor, creating that classic rich taste fundamental to the Italian Sunday Gravy (Sunday Sauce) Recipe.
Step 2: Sauté Aromatics
With the meats removed, toss in the chopped onion and cook until it turns soft and translucent, about 5 minutes. Next, add the minced garlic, cooking for another minute or two until its unmistakable fragrance fills the kitchen. This is when your sauce begins to develop its warm, savory base.
Step 3: Add Tomato Paste and Tomatoes
Stir in the tomato paste and let it cook for 2 to 3 minutes, intensifying its flavor and deepening the sauce’s color. Then, add the whole peeled San Marzano tomatoes with their juices, breaking them up gently with a spoon or your hands to release all that vibrant, sweet tomato goodness.
Step 4: Season and Simmer
Sprinkle in the oregano, sugar, crushed red pepper flakes if you’re using them, and the bay leaf. Pour in the red wine if desired, then season with salt and pepper. Nestle the browned meats back into the pot, making sure they’re coated in the lush sauce. Bring it to a gentle simmer before reducing the heat to low. Cover partially, and let everything simmer for 3 to 4 hours, stirring occasionally. This slow cooking tenderizes the meats and thickens the sauce, creating the soul-satisfying depth that defines an authentic Italian Sunday Gravy (Sunday Sauce) Recipe.
Step 5: Final Touches
Once your sauce is luxuriously thick and the meats are meltingly tender, skim off any excess fat if necessary. Remove the bay leaf. Now you’re ready to serve, whether you prefer the meat separate or all together over your favorite pasta. Garnish generously with fresh basil and a sprinkle of grated Parmesan to complete this unforgettable dish.
How to Serve Italian Sunday Gravy (Sunday Sauce) Recipe
Garnishes
Fresh basil leaves add a vibrant herbal contrast that brightens the sauce’s rich flavors, while grated Parmesan cheese offers that classic salty and nutty complement you won’t want to skip. Together, they create the perfect finishing touch to this hearty dish.
Side Dishes
Serve this sauce alongside robust pasta shapes like rigatoni, spaghetti, or gnocchi—each bite soaked in sauce is pure comfort. Garlic bread or a simple green salad with a zesty vinaigrette balances the richness beautifully and turns your meal into a celebration of textures and tastes.
Creative Ways to Present
For an extra special touch, layer the shredded meat and sauce over creamy polenta or use the sauce as a base for a baked pasta casserole topped with mozzarella. You can even use leftovers for meatball subs the following day. This recipe’s versatility means the Italian Sunday Gravy (Sunday Sauce) Recipe shines in countless comforting, crowd-pleasing ways.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Sunday Gravy (Sunday Sauce) Recipe refrigerates beautifully in an airtight container for up to four days. The flavors continue to meld and deepen, making the next day even tastier.
Freezing
This sauce freezes exceptionally well. Portion it out into freezer-safe containers or bags and store for up to three months. It’s a fantastic way to enjoy last weekend’s feast anytime, without sacrificing flavor or texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth and prevent sticking. If frozen, thaw overnight in the refrigerator for best results. Add a splash of water or broth if the sauce has thickened too much.
FAQs
Can I use different meats for Italian Sunday Gravy (Sunday Sauce) Recipe?
Absolutely! While the classic combo is Italian sausage, pork ribs, and beef chuck or meatballs, feel free to add braciole, pork shoulder, or other cuts you love. The key is balancing flavors and textures.
Is red wine necessary in the recipe?
Red wine adds wonderful depth and richness, but it’s completely optional. The sauce will still be delicious and robust without it, making it accessible for all tastes and preferences.
How long should I simmer the sauce?
The sauce needs to simmer gently for at least 3 to 4 hours. This slow cooking tenderizes the meat and allows the flavors to meld into that signature hearty Sunday sauce.
What pasta pairs best with this Sunday Sauce?
Rigatoni, spaghetti, and gnocchi are traditional favorites. Their shapes hold onto the sauce beautifully, so each bite bursts with meaty, tomatoey goodness.
Can I make this recipe dairy-free?
Yes! Simply omit the Parmesan cheese or replace it with a dairy-free alternative. The sauce itself is naturally dairy-free and packed with flavor.
Final Thoughts
This Italian Sunday Gravy (Sunday Sauce) Recipe isn’t just a dish; it’s a celebration of heritage, patience, and pure deliciousness. It invites you to slow down, gather loved ones, and savor one of Italy’s most cherished culinary traditions. Trust me, once you try this recipe, it will become a beloved staple in your kitchen, bringing joy to every Sunday and beyond.
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Italian Sunday Gravy (Sunday Sauce) Recipe
- Total Time: 4 hours 20 minutes
- Yield: 6–8 servings 1x
- Diet: Dairy-Free
Description
Italian Sunday Gravy, also known as Sunday Sauce, is a rich, hearty meat sauce simmered slowly with Italian sausage, pork ribs, beef chuck or meatballs, and aromatic seasonings. This classic Italian-American dish delivers deep, comforting flavors perfect for a family gathering, served over pasta and topped with fresh basil and Parmesan cheese.
Ingredients
Meats
- 1 pound Italian sausage (sweet or hot)
- 1 pound bone-in pork ribs or pork neck bones
- 1 pound beef chuck or meatballs
Vegetables and Aromatics
- 1 small onion, finely chopped
- 4 cloves garlic, minced
Base and Seasonings
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) whole peeled San Marzano tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- ½ teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- ½ cup red wine (optional)
- Salt and black pepper, to taste
Garnish and Serving
- Fresh basil (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Brown the meats: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Brown the Italian sausage on all sides until evenly cooked, then remove and set aside. Repeat the browning process with the pork ribs and beef chuck or meatballs in batches to prevent overcrowding, then set all browned meats aside.
- Sauté aromatics: In the same pot, add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
- Develop tomato base: Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor and caramelize slightly.
- Add tomatoes and seasonings: Add the whole peeled San Marzano tomatoes with their juices, breaking them up using a spoon or your hands. Stir in dried oregano, sugar, crushed red pepper flakes if using, bay leaf, and red wine if using. Season with salt and freshly ground black pepper to taste.
- Simmer the sauce with meats: Return the browned meats to the pot, nestling them into the sauce. Bring the mixture to a simmer, then reduce heat to low. Cover the pot partially and let it simmer gently for 3 to 4 hours, stirring occasionally. This slow simmer will tenderize the meat and thicken the sauce.
- Final touches: Skim off any excess fat that rises to the top during cooking. Remove the bay leaf before serving.
- Serve: Serve the meat separately or over your favorite pasta like rigatoni, spaghetti, or gnocchi. Garnish with fresh basil and a generous sprinkle of grated Parmesan cheese for a classic finish.
Notes
- This recipe improves with time, making it ideal for preparing ahead of time or enjoying as leftovers.
- Leftovers freeze well for convenient future meals.
- Feel free to customize the meats—adding braciole, pork shoulder, or more meatballs are traditional alternatives.
- Serve with sturdy pasta shapes such as rigatoni, spaghetti, or gnocchi to soak up the rich sauce.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
