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
Scale
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
