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
Scale
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
