Rich, hearty, and brimming with old-world Italian comfort, Italian Sunday Gravy (Sunday Sauce) is a labor of love that brings family and friends to the table. Imagine lush tomato sauce bubbling around ridiculously tender sausages, pork, and beef, with aromas that promise the most satisfying Sunday supper ever. Whether you ladle it over a mountain of pasta or mop up every drop with crusty bread, this slow-simmered classic is pure Italian-American soul food, meant to be savored, celebrated, and shared by the people you love most.
Ingredients You’ll Need
Italian Sunday Gravy (Sunday Sauce) relies on straightforward, honest ingredients that come together to create the kind of deep, layered flavor you crave all week. Each one plays an essential part, so pick the best you can find and let the process work its magic.
- Olive oil: The base for flavor; choose a good, fruity variety to enrich every stage of simmering.
- Italian sausage (sweet or hot): Adds spice, richness, and that unmistakable sausage bite—use both types for a little kick.
- Pork ribs or pork neck bones: Delivers depth, extraordinary tenderness, and that slow-cooked, fall-off-the-bone feel.
- Beef chuck or meatballs (optional): For an extra meaty, melt-in-your-mouth bonus in the finished sauce.
- Onion, finely chopped: Provides sweetness and a mellow foundation that tames the acidity of tomatoes.
- Garlic, minced: Infuses the sauce with irresistible aroma and classic Italian flavor.
- Tomato paste: Intensifies the tomato richness and helps thicken the sauce.
- Crushed tomatoes (2 cans): The building blocks for that deep, complex tomato flavor.
- Tomato sauce (1 can): Smooths everything out, making the whole pot lush and velvety.
- Red wine (optional): Lends a subtle tang and earthiness; perfect if you want a little depth.
- Salt and black pepper: The seasoning core, added at just the right moment for balance.
- Sugar: Just a whisper to soften tangy tomatoes, making the sauce perfectly rounded.
- Dried oregano: Classic Italian herb that infuses the sauce with earthy warmth.
- Dried basil: Underlines the fresh, sweet aroma of the sauce—don’t be tempted to skip it!
- Crushed red pepper flakes (optional): For those who want a little heat in the background.
- Fresh basil for garnish: Scatters a burst of bright, fragrant green over every plate.
- Grated Parmesan cheese: That magical finishing touch that brings all the flavors together.
How to Make Italian Sunday Gravy (Sunday Sauce)
Step 1: Brown the Meats
Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. When the oil shimmers, add your sausages, pork ribs, and optional beef or meatballs in batches—don’t overcrowd them! Brown each piece thoroughly on all sides for rich, caramelized flavor. As the meats finish browning, transfer them to a plate and set aside. This step is all about building a flavor foundation that will carry through every drop of the gravy.
Step 2: Sauté Onion and Garlic
In the same pot, let any meaty bits left behind work their magic while you sauté onions. Cook the onion over medium heat until it’s translucent and softly golden, about 5 minutes. Then toss in the minced garlic and stir for a minute, just until everything is fragrant—watch closely so it doesn’t burn. These aromatic veggies are the aromatic backbone of Italian Sunday Gravy (Sunday Sauce).
Step 3: Build the Tomato Base
Now, add tomato paste and let it cook with the onion and garlic for about 2 minutes. You’ll see it deepen in color and intensify in flavor, which sets the stage for your sauce’s robust character. Pour in the crushed tomatoes, tomato sauce, and if you’re elevating things, add the red wine. Sprinkle in salt, black pepper, sugar, oregano, dried basil, and red pepper flakes if you love a touch of heat. Stir everything well to integrate all the goodness.
Step 4: Simmer with the Meats
Return all those beautifully browned meats to the pot, nestling them snugly into the sauce. Bring the mixture to a gentle simmer—look for bubbly edges, not a rolling boil. Lower the heat, partially cover with a lid, and let it bubble gently for at least 2½ to 3 hours. Stir every once in a while, so nothing sticks. Over time, the sauce thickens, the flavors meld, and the meats soften to absolute perfection. If you like, skim any excess fat from the top before serving.
Step 5: Serve and Savor
When the Sunday sauce is done, spoon it over cooked pasta, shower with grated Parmesan, and scatter with ribbons of fresh basil. Serve the meats alongside or mixed into the pasta, and be ready for wide smiles and second helpings. This is the heart of Italian Sunday Gravy (Sunday Sauce) magic—simple ingredients, coaxed to greatness over a lazy afternoon.
How to Serve Italian Sunday Gravy (Sunday Sauce)
Garnishes
Think generous: a cascade of freshly grated Parmesan, flecks of chopped fresh basil, and if you’re feeling traditional, a drizzle of your best olive oil. These little touches make every portion feel extra special and help the sauce sing.
Side Dishes
A classic loaf of crusty Italian bread is your best friend here, perfect for sopping up every last bit of gravy. A light green salad with a tangy vinaigrette balances the hearty richness of Italian Sunday Gravy (Sunday Sauce), and a plate of roasted or sautéed vegetables rounds out the meal beautifully.
Creative Ways to Present
Go family-style and serve the sauce in a big, generous bowl with all the meats nestled on top—it’s dramatic and inviting. Or try arranging the assorted meats on a platter, passing the sauce separately, so everyone gets exactly what they love. If you’re prepping ahead, make Italian Sunday Gravy (Sunday Sauce) the main event at your next dinner party and surprise guests with homemade meatballs and garlic knots on the side.
Make Ahead and Storage
Storing Leftovers
Let your sauce cool to room temperature, then stash it in airtight containers in the fridge. Italian Sunday Gravy (Sunday Sauce) actually improves overnight, with flavors that grow more complex and mellow after a day’s rest. Sauces like this hold beautifully in the fridge for up to four days.
Freezing
This gravy is a freezer hero. Spoon cooled sauce and meats into freezer-safe containers or heavy-duty bags, making sure to leave a bit of room for expansion. Label and freeze for up to three months. When the craving hits, just thaw overnight in the refrigerator before reheating.
Reheating
Warm Italian Sunday Gravy (Sunday Sauce) gently on the stovetop over low heat, stirring often to prevent scorching and ensure even heating. If the sauce is very thick after chilling, splash in a bit of water or broth to restore its silky consistency. It will taste just as spectacular—if not better—the next day!
FAQs
Can I use different types of meat in my Sunday Gravy?
Absolutely! Italian Sunday Gravy (Sunday Sauce) is all about using a medley of meats—try a mix of sausage, beef, pork ribs, or even braciole. Customize it to your taste or use whatever is on hand; the melting pot of meats gives the sauce its signature depth.
Do I have to use wine in the sauce?
Not at all. While red wine adds subtle background flavor, you can skip it if you prefer or substitute a splash of beef broth for extra savory richness. The sauce will still develop fantastic taste as it simmers.
How do I prevent my sauce from being too acidic?
The trick is balance—sauté the onions well, give the tomato paste time to cook, and add a touch of sugar to round out acidity. Simmering for hours also naturally mellows the tomatoes in Italian Sunday Gravy (Sunday Sauce).
What’s the best pasta to serve with Italian Sunday Gravy (Sunday Sauce)?
Go for sturdy shapes like rigatoni, ziti, or spaghetti—anything that can hold up to the hearty sauce and capture plenty in each bite. Really, any pasta that your family loves will be fantastic.
Can I make Italian Sunday Gravy (Sunday Sauce) ahead of time?
Definitely! In fact, it tastes even better the next day after the flavors have had time to marry. Prepare up to two days ahead and simply reheat gently before serving for a fuss-free Sunday meal.
Final Thoughts
If you’ve never tried making Italian Sunday Gravy (Sunday Sauce), this is your sign to invite friends or family over and dive in. Nothing compares to the joy of sharing a big pot of slow-cooked, meaty sauce and watching it bring smiles around the table. Give it a try—you just might find a new Sunday tradition.
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Italian Sunday Gravy (Sunday Sauce) Recipe
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich, comforting flavors of Italian Sunday Gravy, also known as Sunday Sauce. This hearty, slow-simmered tomato sauce is filled with a variety of meats and aromatic seasonings, perfect for ladling over pasta and enjoying with loved ones on a leisurely weekend.
Ingredients
Meat:
- 2 tablespoons olive oil
- 1 pound Italian sausage (sweet or hot)
- 1 pound bone-in pork ribs or pork neck bones
- 1 pound beef chuck or meatballs (optional)
Sauce:
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 (28 oz) cans crushed tomatoes
- 1 (15 oz) can tomato sauce
- ½ cup red wine (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- fresh basil for garnish
- grated Parmesan cheese for serving
Instructions
- Brown the Meat: Heat olive oil in a large Dutch oven or heavy-bottomed pot. Brown the sausage, pork ribs, and beef in batches. Set aside.
- Sauté Aromatics: In the same pot, sauté onion until soft. Add garlic and cook briefly. Stir in tomato paste.
- Add Tomatoes and Seasonings: Pour in crushed tomatoes, tomato sauce, and red wine. Add salt, pepper, sugar, oregano, basil, and red pepper flakes.
- Simmer: Return meats to the pot. Simmer covered for 2½ to 3 hours, stirring occasionally.
- Serve: Ladle sauce over pasta with Parmesan and basil. Serve meat on the side or mix into pasta.
Notes
- Sunday Gravy deepens in flavor with longer simmering.
- Leftovers freeze well and taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup sauce with meat
- Calories: 480
- Sugar: 8g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
