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
Scale
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
