Italian Sunday Gravy Recipe
Italian Sunday Gravy is the kind of meal that transforms an ordinary Sunday into something truly special. Imagine a bubbling pot of rich tomato sauce, infused with layers of savory flavor from a medley of meats, simmering away and filling your home with irresistible aromas. This classic Italian-American dish is all about gathering people together, serving up generous portions, and savoring each bite alongside those you love. Whether you’re ladling it over a mountain of pasta or just dipping in with crusty bread, Italian Sunday Gravy brings comfort, nostalgia, and a whole lot of joy to the table.
Ingredients You’ll Need
The beauty of Italian Sunday Gravy lies in its humble, hardworking ingredients—each one plays a starring role in building that deep, complex flavor. From the richness of the meats to the sweetness of the tomatoes and the aromatic punch of herbs, every element is essential for the ultimate pot of gravy.
- Olive oil: A good splash of olive oil starts everything off, lending richness and helping to brown the meats beautifully.
- Italian sausage (mild or hot): These add a juicy, spiced bite and plenty of savory depth—choose your favorite heat level.
- Beef short ribs or pork ribs: These meaty cuts melt into the sauce, giving it body and an irresistible, hearty texture.
- Meatballs (optional): Homemade or store-bought meatballs soak up the sauce and make every bowl extra special.
- Yellow onion: Finely chopped onion caramelizes and sweetens the base of your gravy.
- Garlic cloves: A few cloves of garlic bring that signature Italian aroma and flavor—don’t skip them!
- Tomato paste: This concentrated tomato flavor adds color and richness to the sauce’s foundation.
- Crushed tomatoes: The bulk of your gravy—use good-quality canned tomatoes for the best flavor and texture.
- Red wine: Just a half cup adds acidity and a subtle complexity that elevates the sauce.
- Salt: Essential for bringing out all the other flavors—season to your taste.
- Black pepper: A little freshly cracked black pepper ties the flavors together.
- Dried oregano: This classic herb gives the sauce its unmistakable Italian flair.
- Dried basil: Another essential herb, adding sweet, peppery undertones.
- Crushed red pepper flakes (optional): For just a touch of heat—add as much or as little as you like.
- Bay leaf: This humble leaf infuses the gravy with subtle, savory notes as it simmers.
- Sugar (optional): Just a teaspoon can balance any acidity in the tomatoes, but it’s entirely up to you.
- Fresh basil or parsley for garnish: A sprinkle of green at the end brightens up every bowl and adds a fresh finish.
How to Make Italian Sunday Gravy
Step 1: Brown the Meats
Start by heating olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sausage and ribs, searing them on all sides until golden brown and delicious—about 5 to 7 minutes per side. If you’re using meatballs, brown them as well. This step is crucial: browning the meat creates a deep, savory base that will flavor your Italian Sunday Gravy from the very beginning. Set all the browned meats aside for now.
Step 2: Build the Flavor Base
In the same pot, with all those tasty browned bits still clinging to the bottom, add your finely chopped onion. Sauté until it softens and turns golden, about 5 minutes, then toss in the minced garlic. Let the garlic cook for just 30 seconds—enough to make your kitchen smell incredible, but not so long that it burns.
Step 3: Add Tomato Paste and Deglaze
Stir in the tomato paste and let it cook for a minute or two, stirring constantly. This caramelizes the paste and intensifies its flavor. Next, pour in the red wine to deglaze the pan, scraping up any browned bits stuck to the bottom. These bits are flavor gold and will melt right into your gravy.
Step 4: Simmer the Sauce
Pour in the crushed tomatoes, then add salt, black pepper, dried oregano, dried basil, red pepper flakes if you like a little heat, the bay leaf, and sugar if your tomatoes are especially tangy. Stir everything together until well combined. Now it’s time to bring back all the browned meats—including the sausage, ribs, and meatballs—nestling them into the sauce.
Step 5: Let It All Simmer
Bring the sauce to a gentle simmer, then partially cover the pot and let it cook on low heat for 3 to 4 hours. Stir occasionally, enjoying the incredible aromas wafting through your kitchen. As the sauce bubbles away, the meats will become fall-apart tender, and the flavors will meld into the signature richness that makes Italian Sunday Gravy unforgettable. Don’t forget to remove the bay leaf before serving!
How to Serve Italian Sunday Gravy
Garnishes
Finish your Italian Sunday Gravy with a generous shower of fresh basil or parsley—it adds a pop of color and a bright, herbal note that lifts the whole dish. Grated Parmesan cheese is always welcome here, melting right into the hot sauce and making every bite even more comforting.
Side Dishes
This dish begs to be served with hearty pasta—think rigatoni, ziti, or spaghetti, all perfect for catching every drop of that luscious sauce. A loaf of crusty bread is a must for mopping up your plate, and a simple green salad with a zippy vinaigrette balances the richness beautifully.
Creative Ways to Present
If you want to mix things up, try serving the meats on a platter, spooning the sauce over the pasta, and letting everyone help themselves family-style. Or shred the meats and stir them right into the sauce for a hearty, rustic ragu. For a fun twist, ladle the gravy over creamy polenta or use leftovers to stuff a toasted hoagie roll for the ultimate Italian sandwich.
Make Ahead and Storage
Storing Leftovers
Italian Sunday Gravy is one of those magical dishes that tastes even better the next day. Let leftovers cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days, letting the flavors continue to meld and deepen over time.
Freezing
This gravy freezes remarkably well, making it perfect for meal prep or surprise dinner guests. Cool the sauce and meats completely, then divide into airtight freezer-safe containers. Freeze for up to 3 months—just remember to label and date your containers for easy access later.
Reheating
To reheat, gently warm the sauce and meats together in a pot over low heat, stirring occasionally until everything is heated through. If the sauce has thickened in the fridge or freezer, add a splash of water or broth to loosen it up. For smaller portions, the microwave does the trick—just cover and reheat in bursts, stirring in between.
FAQs
Can I use different types of meat in Italian Sunday Gravy?
Absolutely! The beauty of Italian Sunday Gravy is its flexibility. Try adding pork neck bones, braciole, or even veal for extra richness. The combination of meats is what gives the sauce its signature depth, so feel free to mix and match based on what you love or have on hand.
Is it necessary to use red wine?
While red wine adds a subtle acidity and complexity, you can skip it if you prefer. Replace it with beef broth or even water if needed, but if you have wine on hand, don’t hesitate to pour in that half cup—it truly enhances the sauce.
How do I keep the sauce from becoming too acidic?
If your tomatoes are very tart, a teaspoon of sugar can help balance the flavor. Some folks also swear by adding a small grated carrot to the sauce for natural sweetness. Taste as you go and adjust to your liking!
Can I make Italian Sunday Gravy in advance?
Definitely! In fact, the flavors get even better after a night in the fridge. Make the gravy a day ahead, store it in the refrigerator, and simply reheat before serving. It’s a wonderful make-ahead meal for entertaining or busy weeks.
What’s the best pasta to serve with Italian Sunday Gravy?
Hearty shapes like rigatoni, ziti, or spaghetti are classic choices, but honestly, any pasta you love will work. The important part is having enough surface area to capture all that rich, meaty sauce!
Final Thoughts
If you’ve never tried making Italian Sunday Gravy at home, now is the time! There’s something incredibly satisfying about watching this pot of love simmer away, knowing you’ll soon be serving up comfort and tradition in every bite. Gather your favorite people, make a big batch, and let Italian Sunday Gravy become the heart of your next Sunday meal.
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Italian Sunday Gravy Recipe
- Total Time: 3 hours 50 minutes
- Yield: 6–8 servings 1x
- Diet: Non-Vegetarian
Description
A rich and hearty Italian Sunday Gravy featuring a slow-simmered tomato meat sauce with Italian sausage, ribs, and optional meatballs, infused with garlic, herbs, and red wine for deep, comforting flavors. Perfect for family gatherings and served over your favorite pasta.
Ingredients
Meats
- 1 pound Italian sausage (mild or hot)
- 1 pound beef short ribs or pork ribs
- 6 meatballs (optional, homemade or store-bought)
Produce
- 1 small yellow onion (finely chopped)
- 4 garlic cloves (minced)
- Fresh basil or parsley for garnish
Pantry Items
- 2 tablespoons olive oil
- 1/4 cup tomato paste
- 2 cans (28 ounces each) crushed tomatoes
- 1/2 cup red wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
- 1 teaspoon sugar (optional)
Instructions
- Brown the Meats: In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and ribs, searing on all sides until browned, about 5–7 minutes per side. Remove and set aside. If using meatballs, brown them briefly and set aside.
- Sauté Aromatics: In the same pot, add the finely chopped yellow onion and sauté until soft and golden, about 5 minutes. Add the minced garlic and cook for another 30 seconds to release its aroma.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor. Pour in the red wine to deglaze the pan, scraping up any browned bits stuck to the bottom.
- Combine Sauce Ingredients: Add crushed tomatoes, salt, black pepper, dried oregano, dried basil, crushed red pepper flakes if using, bay leaf, and sugar if desired. Stir everything thoroughly to combine.
- Simmer with Meats: Return all the browned meats, including sausage, ribs, and meatballs (if using), to the pot. Bring the sauce to a gentle simmer, cover partially, and let it simmer on low heat for 3–4 hours, stirring occasionally. The long cooking time allows the meat to become tender and the flavors to fully develop.
- Finish and Serve: Remove the bay leaf before serving. Serve the sauce over cooked pasta with the meats either on the side or shredded and stirred into the sauce. Garnish with fresh basil or parsley and grated Parmesan cheese if desired.
Notes
- Use a mix of meats such as pork neck bones, braciole, or veal for the richest flavor.
- This sauce improves in flavor when refrigerated overnight.
- Freezes well for up to 3 months; thaw before reheating.
- Best served with rigatoni, ziti, or spaghetti, alongside crusty bread to mop up the sauce.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups sauce with meat
- Calories: 490
- Sugar: 7g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
