Italian Sunday Gravy Recipe
Italian Sunday Gravy is the very heart of comfort food and tradition—a true labor of love that brings the family together around the table. Imagine a rich, slow-simmered tomato sauce brimming with tender, savory meats and infused with the warmth of classic herbs and garlic. Each bite tells a story, blending robust flavors from sausage, beef, and pork, all marrying beautifully in a luscious gravy that’s made for spooning over pasta. There’s a reason it’s called Sunday Gravy: this is the dish your loved ones will look forward to all week!
Ingredients You’ll Need
Sunday Gravy is made with humble, essential ingredients that transform through patience and care. Each item brings its own soul to the pot—meats for richness, onion and garlic for sweetness and depth, tomatoes for that saucy backbone, and just the right sprinkle of herbs for an irresistible aroma.
- Olive oil: Lays the savory foundation and develops flavor as you brown the meats.
- Italian sausage links: Add spice and juicy bites to every serving of gravy.
- Beef short ribs or bone-in beef chuck: Give the sauce incredible body and richness as they melt into tender perfection.
- Pork spare ribs or pork shoulder chunks: Build layers of flavor and offer fork-tender textures.
- Large onion, finely chopped: Provides sweetness and background flavor as it cooks down.
- Garlic, minced: Delivers that irresistible, mouthwatering fragrance and depth.
- Tomato paste: Intensifies the savory tomato notes and helps thicken the sauce.
- Crushed tomatoes (2 cans, 28 oz each): The mainstay of your gravy, offering plenty of body and classic tomato flavor.
- Tomato sauce (1 can, 15 oz): Adds smoothness and a perfect saucy consistency.
- Dried oregano: Invites that signature Italian aroma—just the right herbal note.
- Dried basil: Brings a light, sweet flavor that balances the rich meats and tomatoes.
- Red pepper flakes (optional): Offer a little kick for those who love some warmth.
- Salt: Makes every ingredient pop—don’t be shy!
- Black pepper: For just the right amount of sharpness and spice.
- Bay leaf: Adds a subtle, earthy background note that rounds out the sauce.
- Dry red wine: Deepens the flavors and adds a wonderful complexity as it reduces.
- Meatballs, cooked: The classic Sunday gravy touch—deliciously meaty and perfect for soaking up the sauce.
- Fresh basil, chopped: Brightens everything just before serving.
- Grated Parmesan cheese: Dust on top at the table for a salty, nutty finish.
How to Make Italian Sunday Gravy
Step 1: Brown the Meats
Start by heating olive oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches, brown the Italian sausage links, beef short ribs, and pork chunks until all sides are deeply golden and caramelized. Don’t rush—this step builds flavor. Set the browned meats aside on a plate as you go.
Step 2: Sauté the Aromatics
In the same pot, let the chopped onion sizzle in those flavorful browned drippings, stirring until softened and golden, about five minutes. Add the minced garlic and stir for about a minute, just until it becomes wonderfully fragrant—careful not to let it burn.
Step 3: Build the Tomato Base
Stir in the tomato paste and let it cook for a minute; this wakes up its sweet and tangy flavors. Pour in the crushed tomatoes and tomato sauce, giving it all a gentle stir to combine.
Step 4: Season and Return the Meats
Sprinkle in the dried oregano, dried basil, red pepper flakes (if you want a little heat), salt, black pepper, and the bay leaf. Now, nestle all the browned meats back into the sauce. Pour in the red wine, making sure to scrape up any tasty bits off the bottom of the pot. Stir everything together lovingly.
Step 5: Simmer Low and Slow
Bring the whole pot to a simmer, then partially cover and reduce the heat to low. This is the magic step: let your Italian Sunday Gravy gently bubble for 2 and a half to 3 hours, stirring every so often. The sauce will thicken, the meats will become fork-tender, and your kitchen will smell absolutely irresistible.
Step 6: Add the Meatballs
For the last 30 minutes of cooking, tuck the cooked meatballs into the gravy and let them soak up all that tomato-rich goodness. Before serving, be sure to fish out the bay leaf.
Step 7: Finish and Serve
Give your Italian Sunday Gravy a final stir, shower it with chopped fresh basil, and serve it over your favorite pasta. Don’t forget a generous sprinkle of Parmesan cheese at the table!
How to Serve Italian Sunday Gravy
Garnishes
A handful of fresh chopped basil and a snowfall of grated Parmesan cheese are non-negotiable—they add color, aroma, and the perfect salty finish to each bowl. For extra flair, a drizzle of really good olive oil just before serving can make each bite sing.
Side Dishes
No plate of Italian Sunday Gravy is complete without a generous hunk of rustic crusty bread (for mopping up every bit of sauce), or a bright, crisp green salad to balance the richness. Garlic bread is a classic companion too!
Creative Ways to Present
Try serving the meats whole on a platter with the sauce on the side for dramatic, family-style effect, or pile the tender meats back into the sauce and serve everything atop a bed of al dente pasta. Leftover Sunday Gravy also makes an incredible sandwich filling—just spoon over a toasted roll with melty cheese.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Sunday Gravy truly is a gift—store cooled gravy (with or without meat) in airtight containers in the refrigerator for up to 4 days. The flavors only deepen, making tomorrow’s meal even more extraordinary.
Freezing
For longer storage, freeze your gravy in portioned airtight containers or freezer bags for up to 3 months. Label and date them, then thaw overnight in the refrigerator when you’re ready for a hearty, homemade dinner.
Reheating
Gently reheat Italian Sunday Gravy on the stovetop over low heat, stirring frequently to prevent sticking and to evenly warm the meats through. Add a splash of water or broth if the sauce needs loosening.
FAQs
Can I use boneless meat instead of bone-in?
You can, but bone-in cuts create deeper, richer flavor and help the sauce develop that classic “Sunday Gravy” texture. If you must use boneless, compensate with extra herbs or a Parmesan rind for added depth.
What’s the best pasta to serve with Italian Sunday Gravy?
Rigatoni, ziti, pappardelle, or spaghetti all work beautifully—choose your favorite, but make sure it’s sturdy enough to support the hearty meats and luscious sauce.
Can I make Italian Sunday Gravy in advance?
Absolutely! In fact, many say it tastes even better after resting overnight in the fridge as the flavors meld and intensify. It’s the perfect make-ahead crowd-pleaser.
I’m short on time; can I make this in a slow cooker?
Yes, after browning the meats and sautéing the aromatics, you can transfer everything to a slow cooker and let it cook on low for 6–8 hours. Toss in the meatballs in the last hour.
Is Italian Sunday Gravy spicy?
Traditionally, it’s not spicy, but if you love a bit of heat, don’t hesitate to add extra red pepper flakes when seasoning your sauce. It’s very customizable!
Final Thoughts
If you’ve never gathered friends or family for a simmering pot of Italian Sunday Gravy, now is your moment—trust me, this dish transforms any Sunday into a cherished memory. Gather your ingredients, let the sauce bubble away, and enjoy the rich, hearty flavors that only patience and good company can create. Mangia!
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Italian Sunday Gravy Recipe
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and traditional Italian-American Sunday Gravy recipe that features a rich tomato-based sauce with a variety of meats, perfect for serving over pasta.
Ingredients
Meat:
- 2 tablespoons olive oil
- 1 pound Italian sausage links
- 1 pound beef short ribs or bone-in beef chuck
- 1/2 pound pork spare ribs or pork shoulder chunks
- 1 pound meatballs, cooked
Sauce:
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1/4 cup tomato paste
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1/2 cup dry red wine
To Serve:
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese for serving
Instructions
- Brown the Meats: Heat olive oil in a large pot, brown sausage, beef, and pork. Set aside.
- Prepare Sauce: In the same pot, cook onion, garlic, and tomato paste. Add crushed tomatoes, tomato sauce, spices, salt, pepper, bay leaf, and red wine.
- Simmer: Return meats to the pot, simmer covered for 2 1/2 to 3 hours, stirring occasionally.
- Finish: Add cooked meatballs for the last 30 minutes. Remove bay leaf before serving. Serve over pasta with basil and Parmesan.
Notes
- This Sunday Gravy tastes even better the next day as flavors meld.
- For optimal flavor, use a variety of meats in the gravy.
- This recipe freezes well for future meals.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop, Slow Simmer
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups with meat
- Calories: 540
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 110 mg
