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
Scale
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.
