Sunday gravy – recipesshubb

Sunday Gravy: A Hearty Italian Classic for the Whole Family

If there’s one dish that embodies the warmth, love, and tradition of Italian-American cooking, it’s Sunday gravy. Often mistaken for a simple tomato sauce, Sunday gravy is so much more—it’s a rich, slow-cooked meat sauce, brimming with layers of flavor and the essence of family gatherings. Traditionally prepared on Sundays, this dish turns a simple pasta dinner into a feast and fills the house with irresistible aromas that linger for hours.

Whether you’re introducing your family to this classic or looking to perfect your recipe, here’s a comprehensive guide to making authentic Sunday gravy from scratch.

What is Sunday Gravy?

Sunday gravy, sometimes called “Sunday sauce,” is a staple in Italian-American households, particularly among families from Southern Italy. Unlike a basic marinara sauce, Sunday gravy is slow-simmered with various meats, such as meatballs, pork ribs, sausage, and sometimes braciole (rolled stuffed beef).

The slow cooking process allows the flavors of the tomatoes, garlic, herbs, and meat to meld together into a rich, hearty sauce. Traditionally, the sauce is served over long pasta like spaghetti or rigatoni, and the meats are plated on the side or on top, making it as much a celebration of meat as of pasta.

Ingredients

This recipe serves about 6–8 people. Here’s what you’ll need:

For the Meat:

1 pound Italian sausage (sweet or mild)
1 pound pork ribs, cut into individual ribs
1 pound beef braciole (optional, see instructions)
1 pound meatballs (beef, pork, or a mix)

For the Sauce:

2 tablespoons olive oil
1 large onion, finely chopped
4–6 cloves garlic, minced
2 cans (28 ounces each) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon sugar (optional, to balance acidity)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional, for heat)
1 cup water or red wine (optional, for deeper flavor)
Fresh basil for garnish

For Pasta:

1 pound spaghetti, rigatoni, or your favorite long pasta
Freshly grated Parmesan cheese

Step-by-Step Instructions

1. Prepare the Meats

Start by browning the meats. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the pork ribs first, browning on all sides, then remove and set aside. Repeat the process with the sausage, meatballs, and braciole. Browning the meat first ensures a deep, rich flavor in the final sauce.

2. Sauté the Aromatics

In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 5–7 minutes until translucent. Add the garlic and cook for an additional minute until fragrant, being careful not to burn it.

3. Build the Sauce

Add the crushed tomatoes, tomato sauce, and tomato paste to the pot. Stir to combine with the onions and garlic. Add sugar (if using), salt, pepper, oregano, basil, and red pepper flakes. Pour in water or red wine if you want a slightly thinner sauce or deeper flavor.

4. Simmer with the Meats

Return the browned meats to the pot, nestling them into the sauce. Reduce the heat to low and cover the pot partially. Let it simmer gently for at least 3–4 hours. The longer it cooks, the richer the flavor becomes. Stir occasionally and check that the sauce isn’t sticking to the bottom.

Pro Tip: Some families let Sunday gravy cook for up to 6–8 hours. Slow cooking is the secret to the authentic taste and tender meat.

5. Cook the Pasta

About 30 minutes before the sauce is ready, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving a cup of pasta water in case you want to loosen the sauce.

6. Serve

Plate the pasta and ladle the Sunday gravy over it. Arrange the meats on top or on the side. Sprinkle with freshly grated Parmesan cheese and garnish with fresh basil for a beautiful presentation. Serve with crusty bread to soak up the sauce—a must-have tradition in any Sunday gravy meal.

Tips for Perfect Sunday Gravy

Use a variety of meats: Each type adds its own flavor. Pork ribs bring richness, sausage adds seasoning, and braciole offers a unique texture.
Cook low and slow: Resist the urge to rush. A long simmer develops depth that can’t be rushed.
Balance acidity: If the sauce tastes too acidic, a pinch of sugar or a splash of cream can mellow it out.
Make it ahead: Sunday gravy tastes even better the next day, making it perfect for meal prep or family gatherings.
Freeze leftovers: This sauce freezes beautifully. Portion it into freezer-safe containers and enjoy later.

A Dish for the Whole Family

Sunday gravy is more than a recipe—it’s a tradition. It brings people together, evokes memories, and transforms any ordinary Sunday into a feast. Whether you’re serving it for a casual family dinner or a festive gathering, the rich sauce, tender meats, and comforting pasta are sure to impress.

Give this recipe a try, and you’ll soon understand why Sunday gravy is a beloved centerpiece of Italian-American cuisine. Once you’ve tasted that deep, meaty, tomato-rich sauce, you’ll be planning your next Sunday just to make it again.