If there’s one dish that truly captures the heart and soul of Italian family gatherings, it’s Italian Sunday Gravy (Sunday Sauce). This is not just a sauce—it’s a celebration of rich, slow-cooked flavors, tender meats, and the kind of love that simmers all afternoon. Whether ladled over a mountain of pasta or served with crusty bread, Italian Sunday Gravy (Sunday Sauce) is the ultimate comfort food, evoking memories of laughter-filled kitchens and the irresistible aroma of tomatoes and garlic wafting through the house. With a blend of savory sausages, succulent ribs, and a medley of herbs, every bite delivers a story of tradition and togetherness.
Ingredients You’ll Need
The beauty of Italian Sunday Gravy (Sunday Sauce) is how it transforms a handful of simple ingredients into something unforgettable. Each component has its own special role, from building the base’s deep flavors to finishing with a fresh, herby lift.
- Olive oil: The foundation for sautéing and browning, adding richness and a subtle fruitiness to the sauce.
- Italian sausage links (mild or hot): These infuse the sauce with robust, spiced flavor and juicy bites of meat.
- Beef short ribs or pork ribs: Fall-apart tender after hours of simmering, they lend heartiness and depth to the gravy.
- Meatballs (optional): For those who want even more variety, homemade or store-bought meatballs are always welcome in the pot.
- Onion, finely chopped: Creates a sweet-savory base that mellows as it cooks, essential for balancing acidity.
- Garlic, minced: Essential for that classic Italian aroma—don’t skimp on the garlic!
- Crushed red pepper flakes (optional): Adds a gentle heat to wake up the flavors, but you can leave it out if you prefer a milder sauce.
- Crushed tomatoes (two 28-oz cans): The backbone of the sauce, providing body and vibrant tomato flavor.
- Tomato paste: Intensifies the tomato richness and gives the sauce a thicker, silkier texture.
- Dry red wine: Adds depth and a touch of sophistication, plus it helps deglaze all those delicious browned bits from the pan.
- Sugar: Just a little, to balance the acidity of the tomatoes without making the sauce sweet.
- Salt and black pepper: The duo that brings all the flavors into harmony.
- Dried oregano and basil: Classic Italian herbs that infuse the sauce with warmth and fragrance.
- Bay leaves: Simmer alongside the sauce, imparting subtle earthy notes.
- Fresh chopped parsley: Stirred in at the end for a burst of color and freshness.
- Grated Parmesan cheese: The final flourish, adding nutty, savory complexity right before serving.
How to Make Italian Sunday Gravy (Sunday Sauce)
Step 1: Brown the Meats
Begin by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the Italian sausage links and beef (or pork) ribs, working in batches if needed, and brown them on all sides. This step is crucial for developing flavor—let the meats get nice and golden so those caramelized bits infuse the sauce later. If you’re adding meatballs, brown them next and set aside. Browning is a little extra work, but it pays off in every bite!
Step 2: Sauté Onion and Garlic
With the meats set aside, add your finely chopped onion to the same pot. Sauté for about 3–4 minutes, stirring occasionally, until the onions turn soft and translucent. Next, toss in the minced garlic and optional red pepper flakes. Cook for just 1 more minute, letting the garlic become fragrant but not browned. This aromatic base is the secret behind that classic Italian Sunday Gravy (Sunday Sauce) aroma.
Step 3: Build the Tomato Base
Stir in the tomato paste and let it cook for another minute, deepening the flavor and adding gorgeous color to your sauce. Pour in the dry red wine to deglaze the pot, scraping up any browned morsels stuck to the bottom—these are flavor gold! The wine will bubble and reduce slightly, mingling its richness with the tomatoes you’ll add next.
Step 4: Simmer with Tomatoes and Herbs
Add the crushed tomatoes, sugar, salt, black pepper, oregano, basil, and bay leaves to the pot. Give everything a good stir to combine, then gently return the browned meats (and meatballs, if using) back into the sauce. Bring to a gentle simmer, reduce the heat to low, and partially cover the pot. Now, let the magic happen—simmer for 3–4 hours, stirring every so often, until the sauce is thick and the meats are meltingly tender.
Step 5: Finish and Serve
Once the sauce has reached that dreamy, hearty consistency, fish out and discard the bay leaves. Stir in fresh parsley and grated Parmesan cheese for a final layer of flavor. You can serve the meats and sauce together over pasta, or plate the meats separately as a main course with the sauce on the side. Either way, you’ll be transported straight to Nonna’s kitchen.
How to Serve Italian Sunday Gravy (Sunday Sauce)
Garnishes
For a finishing touch, scatter more fresh parsley and a generous snowfall of grated Parmesan right before serving. If you have fresh basil, tear a few leaves and let them float on top. A drizzle of extra-virgin olive oil adds a luxurious sheen and even more flavor.
Side Dishes
In true Italian fashion, serve Italian Sunday Gravy (Sunday Sauce) with your favorite pasta—rigatoni, spaghetti, or bucatini are all classics. Crusty Italian bread is perfect for mopping up every last drop, and a simple green salad dressed with balsamic vinaigrette balances out the meal beautifully.
Creative Ways to Present
Try serving the meats as a main event, piled high on a platter with a little sauce spooned over the top, and the pasta on the side. For a more casual family feast, let everyone help themselves straight from the pot at the table. Or, for a fun twist, serve the sauce in individual ramekins with a single meatball and a hunk of bread—perfect for cozy gatherings.
Make Ahead and Storage
Storing Leftovers
Italian Sunday Gravy (Sunday Sauce) only gets better with time, so don’t hesitate to make it a day ahead. Let leftovers cool to room temperature, then store them in airtight containers in the refrigerator for up to 4 days. The flavors deepen and meld, making your next meal even more delicious.
Freezing
This sauce is a freezer superstar! Portion cooled Italian Sunday Gravy (Sunday Sauce) into freezer-safe containers or heavy-duty zip bags, making sure to include both sauce and meats. Label and freeze for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, place the sauce and meats in a pot over low heat, stirring occasionally until warmed through. You can also microwave individual portions, but stovetop reheating preserves the texture best. Add a splash of water or broth if the sauce has thickened too much in the fridge or freezer.
FAQs
Can I use different meats in Italian Sunday Gravy (Sunday Sauce)?
Absolutely! While sausage, ribs, and meatballs are traditional, you can add pork shoulder, beef braciole, or even chunks of chicken. Mixing meats is part of the fun and lets you customize the flavor to your liking.
Do I have to use red wine?
No worries if you prefer to skip the wine—you can substitute with beef broth or even water. The wine does add wonderful depth, but the sauce will still be delicious without it.
Is it okay to make Italian Sunday Gravy (Sunday Sauce) the day before?
Yes, and many Italian cooks swear by it! Making the sauce ahead allows all the flavors to meld, resulting in an even richer, more complex gravy the next day.
What’s the best pasta to serve with Sunday Sauce?
Rigatoni, spaghetti, and bucatini are the top choices thanks to their ability to hold up to the hearty sauce. Short tube-shaped pastas are especially good at catching bits of meat and sauce in every bite.
Can I make this gluten-free?
Definitely! Just be sure to use gluten-free pasta and check that your sausages and meatballs don’t contain any breadcrumbs or fillers with gluten. The sauce itself is naturally gluten-free.
Final Thoughts
There’s truly nothing like gathering loved ones around a table to share a pot of Italian Sunday Gravy (Sunday Sauce). Every spoonful is a taste of tradition and comfort, made with simple ingredients and a whole lot of heart. Give this recipe a try, and let it become part of your own Sunday ritual—it just might become the highlight of your week!
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Italian Sunday Gravy (Sunday Sauce) Recipe
- Total Time: 3 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Italian Sunday Gravy, also known as Sunday Sauce, is a rich and hearty meat sauce made with multiple types of meat simmered in a slow-cooked tomato base, infused with garlic, herbs, and red wine. This traditional Italian-American recipe delivers deep flavors perfect for a comforting family meal, typically served over pasta or enjoyed on its own.
Ingredients
Meat
- 2 tablespoons olive oil
- 1 pound Italian sausage links (mild or hot)
- 1 pound beef short ribs or pork ribs
- 1/2 pound meatballs (optional)
Vegetables & Aromatics
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
Tomato Base
- 2 cans (28 ounces each) crushed tomatoes
- 1/4 cup tomato paste
- 1/2 cup dry red wine
Seasonings
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 bay leaves
Finishing
- 1/4 cup fresh chopped parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Brown the Meats: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Brown the Italian sausage and beef ribs on all sides, working in batches if necessary to avoid overcrowding. Remove the browned meats and set aside. If using meatballs, brown them in the same manner and set aside.
- Sauté Aromatics: In the same pot, add the finely chopped onion and sauté for 3 to 4 minutes until soft and translucent. Add minced garlic and crushed red pepper flakes (if using), cooking for an additional minute until fragrant.
- Develop Tomato Base: Stir in tomato paste and cook for about one minute to deepen its flavor. Pour in the dry red wine to deglaze the pot, scraping up any browned bits stuck to the bottom to incorporate their flavor.
- Add Tomatoes and Seasonings: Add the crushed tomatoes, sugar, salt, black pepper, dried oregano, dried basil, and bay leaves to the pot. Stir well to combine all ingredients.
- Simmer with Meats: Return the browned sausage, ribs, and meatballs to the pot, stirring gently to distribute evenly. Bring the sauce to a simmer, then reduce heat to low and partially cover. Let the sauce simmer for 3 to 4 hours, stirring occasionally until thickened and the meats are tender.
- Finish and Serve: Remove and discard the bay leaves. Stir in fresh chopped parsley and grated Parmesan cheese just before serving. Serve the sauce hot over pasta or use the meats separately as a main dish.
Notes
- Traditionally served with rigatoni, spaghetti, or bucatini pasta.
- For deeper flavor, make the sauce a day ahead and reheat before serving.
- The sauce freezes beautifully, making it ideal for meal prep.
- Use gluten-free pasta to keep the recipe gluten-free.
- You can adjust the heat by choosing mild or hot Italian sausage and including or omitting red pepper flakes.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (with sauce and meat)
- Calories: 480
- Sugar: 7g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
