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
Scale
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
