There is something truly magical about a pot of slow-simmered Italian Sunday Gravy (Sunday Sauce) Recipe that fills your home with warmth and irresistible aroma. This hearty sauce is a celebration of rich, layered flavors, blending tender meats like Italian sausage, pork ribs, and beef with aromatic herbs and luscious tomatoes. It’s a dish that invites you to slow down, gather loved ones around the table, and enjoy the comfort of timeless Italian tradition in every spoonful.
Ingredients You’ll Need
Though the ingredients for this Italian Sunday Gravy (Sunday Sauce) Recipe are simple and straightforward, each element plays an essential role in building the depth and complexity of the sauce. From the richness of the meats to the brightness of fresh basil, every part contributes to the perfect balance of taste, texture, and color.
- Olive oil: Provides a flavorful, silky base for browning meats and sautéing aromatics.
- Italian sausage (mild or hot): Adds seasoning and a juicy texture that elevates the sauce.
- Bone-in pork ribs or pork neck bones: Infuse the sauce with deep, meaty richness.
- Beef chuck or meatballs: Offers hearty, tender chunks that soak up the sauce beautifully.
- Yellow onion (diced): Brings natural sweetness and a delicious foundation layer of flavor.
- Garlic (minced): Vital for that unmistakable aromatic punch.
- Tomato paste: Concentrates the tomato flavor and adds umami depth.
- Crushed tomatoes: The heart of the sauce, providing body and tangy brightness.
- Tomato sauce: Smooths the texture and balances acidity.
- Salt: Enhances every flavor beneath the surface.
- Black pepper: Adds subtle heat and complexity.
- Sugar: Softens the acidity of the tomatoes for a rounder taste.
- Dried oregano: Introduces savory, herbal notes classic to Italian cooking.
- Red pepper flakes (optional): Provides a gentle spicy kick if you like things with a bit of heat.
- Bay leaves: Impart a fragrant, slightly floral hint that rounds out the sauce.
- Fresh basil leaves (chopped): Stirred in last for a bright pop of freshness.
- Grated Parmesan cheese and fresh basil: The perfect finishing touches for serving.
How to Make Italian Sunday Gravy (Sunday Sauce) Recipe
Step 1: Brown the Meats
Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat—this initial searing sets the foundation for the sauce’s deep flavor. Brown the Italian sausage first until beautifully caramelized, then remove and set it aside. Repeat with the pork ribs or neck bones and beef chuck or meatballs, ensuring every surface develops that tempting golden crust. This stage creates mouthwatering bits stuck to the pot that will flavor the sauce profoundly.
Step 2: Sauté Aromatics
Lower the heat to medium and add the diced yellow onion to the pot. Let it cook gently for 3 to 4 minutes until softened and sweet, never burnt—this slow sweetness rounds out the sauce. Add minced garlic and cook for one more minute to release its fragrant oils, taking care not to let it brown too much or become bitter.
Step 3: Build the Sauce Base
Stir in the tomato paste and let it cook for about a minute; this step enhances the tomato’s natural umami and deepens the color of the sauce. Then add both cans of crushed tomatoes and the tomato sauce, stirring everything together to combine the rich tomato flavors with the sautéed aromatics.
Step 4: Season and Simmer
Sprinkle in salt, black pepper, sugar, oregano, red pepper flakes (if using), and tuck in the bay leaves. Nestle all the browned meats back into the pot, letting them become one with the sauce. Reduce the heat to low and let the magic happen by simmering uncovered for 3 to 4 hours. Stir occasionally and watch the sauce thicken while the meats become fork-tender, soaking up all the rich tomato goodness.
Step 5: Finish with Fresh Basil
During the last 10 minutes of cooking, stir in the chopped fresh basil to brighten the sauce and add a layer of fresh herbaceous flavor. Remove the bay leaves before serving to avoid any bitterness or sharp edges in texture. Your Italian Sunday Gravy (Sunday Sauce) Recipe is now ready to delight!
How to Serve Italian Sunday Gravy (Sunday Sauce) Recipe
Garnishes
A generous shower of freshly grated Parmesan cheese is practically mandatory—it adds a salty, nutty layer that complements the rich sauce perfectly. You can also scatter a few more fresh basil leaves on top for color and an extra hint of freshness that awakens the senses.
Side Dishes
This sauce shines with your favorite pasta, from classic spaghetti to sturdy rigatoni, as each noodle captures the luscious gravy beautifully. Garlic bread or a crusty loaf is essential for mopping up every last drop. For a balanced meal, a crisp green salad with a tangy vinaigrette provides a refreshing counterpoint to the richness.
Creative Ways to Present
Try layering the meats shredded into the sauce before serving for a hearty, cohesive dish or serve the chunky meats on the side for a family-style experience where everyone chooses their own pairing. You can even use the sauce as a base for baked dishes like lasagna or meatball subs, expanding the versatility of this classic Sunday tradition.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover Italian Sunday Gravy (Sunday Sauce) Recipe into airtight containers and refrigerate. It keeps well for up to four days, with the flavors continuing to meld beautifully in the fridge, sometimes tasting even better after resting.
Freezing
This sauce freezes wonderfully, making it perfect for convenient future meals. Portion it into freezer-safe containers or bags and freeze for up to three months. Thaw overnight in the refrigerator before reheating to retain the best texture and flavor.
Reheating
Gently reheat the sauce over low heat on the stovetop, stirring occasionally to prevent sticking. You can add a splash of water or broth if it has thickened too much. Avoid microwaving at high heat immediately, as it can alter the texture of the meats and sauce.
FAQs
Can I use different types of meat in this Italian Sunday Gravy (Sunday Sauce) Recipe?
Absolutely! While the traditional recipe calls for Italian sausage, pork ribs, and beef, feel free to experiment with different cuts or even add chicken for a lighter variation. Just ensure the meat has enough fat and flavor to enrich the sauce.
Do I need to simmer the sauce for the full 3 to 4 hours?
While you can simmer it for less time, the long, slow cook is what develops the rich depth of flavor and tenderness in the meats. Patience is key to achieving that authentic Italian Sunday Gravy experience.
Is this recipe gluten-free?
The sauce itself is naturally gluten-free. Just be sure to serve it with gluten-free pasta or sides if you are avoiding gluten entirely.
Can I prepare Italian Sunday Gravy (Sunday Sauce) Recipe ahead of time?
Definitely! In fact, the flavors often improve after resting overnight in the refrigerator. This also makes it a great recipe for entertaining or busy weeknights.
What pasta pairs best with this sauce?
Hearty pasta shapes like rigatoni, pappardelle, or spaghetti work wonderfully because they hold onto the thick sauce and meat pieces. Choose your favorite and enjoy every bite.
Final Thoughts
There are few things as soul-satisfying as a homemade Italian Sunday Gravy (Sunday Sauce) Recipe simmering gently on the stove, filling your kitchen with love and tradition. It’s a dish that encourages sharing, savoring, and slow, joyous meals with family and friends. Give this recipe a try—you’re not just making a sauce, you’re creating cherished memories one delicious spoonful at a time.
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Italian Sunday Gravy (Sunday Sauce) Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Italian Sunday Gravy, also known as Sunday Sauce, is a hearty, slow-simmered tomato sauce loaded with a mix of savory meats including Italian sausage, pork ribs, and beef chuck. This traditional Italian recipe features layers of rich flavors developed through a long, gentle simmer that tenderizes the meat and deepens the sauce. Perfect served over your favorite pasta and garnished with fresh basil and Parmesan cheese, this dish is a comforting classic ideal for family gatherings.
Ingredients
Meat
- 1 pound Italian sausage (mild or hot)
- 1 pound bone-in pork ribs or pork neck bones
- 1/2 pound beef chuck or meatballs
Vegetables and Aromatics
- 1 small yellow onion, diced
- 6 cloves garlic, minced
Tomato Base
- 2 tablespoons olive oil
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 bay leaves
- 1/4 cup fresh basil leaves, chopped
To Serve
- Grated Parmesan cheese
- Fresh basil leaves
Instructions
- Brown the meats: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and brown on all sides, then remove and set aside. Repeat this process with the pork ribs and beef chuck or meatballs, browning each well before removing from the pot.
- Sauté aromatics: Reduce heat to medium and add the diced onion to the pot. Cook for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Develop tomato base: Stir in the tomato paste and cook for one minute to deepen the flavor. Then pour in the crushed tomatoes and tomato sauce. Mix to combine thoroughly.
- Season the sauce: Add salt, black pepper, sugar, dried oregano, red pepper flakes if using, and bay leaves. Stir everything together to distribute the seasonings.
- Simmer with meats: Return all the browned meats to the pot, nestling them into the sauce. Lower the heat to low and simmer uncovered for 3 to 4 hours. Stir occasionally to prevent sticking and ensure even cooking. The meat should become very tender and the sauce thick and flavorful.
- Finish with fresh basil: In the last 10 minutes of cooking, stir in the chopped fresh basil leaves to brighten the sauce. Before serving, remove the bay leaves.
- Serve: Ladle the sauce over cooked pasta, serve the meat on the side or shredded into the sauce. Garnish with grated Parmesan cheese and additional fresh basil if desired for the perfect finish.
Notes
- For a deeper, more developed flavor, prepare the sauce a day ahead and refrigerate overnight. Reheat gently before serving.
- This recipe yields a large batch and freezes well for future meals—ideal for meal prepping.
- To make it gluten-free, serve with gluten-free pasta.
