If you’ve ever craved a rich, hearty meal that feels like a warm hug from Nonna herself, then you are absolutely going to love this Italian Sunday Gravy (Sunday Sauce) Recipe. This luscious tomato-based sauce, simmered low and slow with tender meatballs, sausage, and ribs, creates an unforgettable depth of flavor that brings the whole family together around the table. It’s not just a sauce; it’s a celebration of tradition, comfort, and the best of Italian home cooking all in one pot.
Ingredients You’ll Need
Gathering the ingredients for this Italian Sunday Gravy (Sunday Sauce) Recipe is delightfully straightforward. Each element is essential, contributing to the sauce’s rich, hearty flavor, perfect texture, and vibrant color that makes every bite memorable.
- 2 tablespoons olive oil: The foundation of flavor and helps brown the meat beautifully.
- 1 pound Italian sausage (sweet or hot): Adds spice and depth to the sauce with its robust seasoning.
- 1 pound beef short ribs or pork ribs: Provides tender, meaty richness that melts into the sauce.
- 1/2 pound meatballs (optional, cooked): Classic addition that adds more hearty, comforting bites.
- 1 small onion (diced): Sweats down to add subtle sweetness and aromatic layers.
- 4 cloves garlic (minced): Injects boldness and that unmistakable Italian aroma.
- 1/4 teaspoon red pepper flakes (optional): A pinch for just a whisper of heat.
- 1 (6 oz) can tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
- 2 (28 oz) cans crushed tomatoes: The heart of the sauce, providing rich tomato goodness.
- 1 (15 oz) can tomato sauce: Adds smoothness and balances the texture.
- 1/2 cup dry red wine: Lifts and deepens the overall flavor with a touch of acidity and complexity.
- 1 teaspoon sugar: Balances the acidity from the tomatoes for a sweet harmony.
- 2 teaspoons dried oregano: Classic Italian herb for an earthy, slightly peppery note.
- 1 teaspoon dried basil: Adds a subtle sweet and aromatic touch.
- 1/4 cup chopped fresh parsley: Freshens and brightens the sauce before serving.
- 1/4 cup chopped fresh basil (optional): For that unmistakable fresh Italian flavor burst.
- Salt and black pepper to taste: Essential for seasoning and bringing all flavors together.
- Grated Parmesan cheese for serving: The perfect salty finishing touch that melts into the pasta.
How to Make Italian Sunday Gravy (Sunday Sauce) Recipe
Step 1: Brown the Meat
Start by heating the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Brown the Italian sausage and ribs on all sides until they develop a beautiful golden crust, about 5 to 7 minutes. This browning step is crucial because it builds a deep, savory base flavor that makes the sauce unforgettable. Once browned, transfer the meat to a plate and set it aside.
Step 2: Sauté the Aromatics
Next, add the diced onion to the pot and cook until it softens and becomes translucent, roughly 5 minutes. Then stir in the garlic and optional red pepper flakes, cooking just for a minute more until fragrant. This step fills your kitchen with that classic Italian aroma and layers the sauce with sweet and spicy undertones.
Step 3: Deepen the Tomato Flavor
Stir in the tomato paste and let it cook for 2 to 3 minutes. This concentrates the tomato taste and adds complexity. It’s a small step but one that lends richness and balances acidity perfectly.
Step 4: Build the Sauce
Pour in the crushed tomatoes, tomato sauce, and red wine, stirring until everything is well combined. Add sugar, dried oregano, dried basil, and season with salt and pepper. This mixture forms the soulful heart of your Italian Sunday Gravy (Sunday Sauce) Recipe.
Step 5: Simmer with the Meats
Return the browned sausage and ribs to the pot, partially cover, and reduce the heat to a gentle simmer. Let the sauce bubble quietly for at least 2.5 to 3 hours. This slow cooking tenderizes the meat to perfection and gives the sauce time to thicken and develop its signature depth. Stir occasionally and add water if the sauce gets too thick.
Step 6: Add Meatballs and Fresh Herbs
During the last 30 minutes, stir in your cooked meatballs if you’re using them, along with chopped fresh parsley and basil. This last fresh addition boosts the sauce’s herbaceous brightness and makes each bite vibrant and alive.
How to Serve Italian Sunday Gravy (Sunday Sauce) Recipe
Garnishes
Finish your rustic masterpiece by sprinkling generous amounts of grated Parmesan cheese right before serving. The salty, nutty cheese perfectly complements the rich sauce and tender meats. A little extra fresh basil or parsley on top adds a beautiful pop of color and freshness.
Side Dishes
Serve this Italian Sunday Gravy (Sunday Sauce) Recipe with hearty pasta like rigatoni or spaghetti that soaks up the sauce wonderfully. A crusty Italian bread alongside is also perfect for sopping up every last delicious bit. To balance the meal, a simple green salad with a tangy vinaigrette provides a refreshing contrast.
Creative Ways to Present
Want to mix things up? Try layering the sauce with polenta or creamy mashed potatoes for a comforting twist. It also pairs incredibly well over baked ziti or as the sauce for a homemade lasagna. No matter how you serve it, this sauce adds warmth and soul to every dish.
Make Ahead and Storage
Storing Leftovers
Leftover Italian Sunday Gravy (Sunday Sauce) Recipe tastes even better the next day, after the flavors have fully melded. Store it in an airtight container in the refrigerator for up to 3 days, making mealtime a breeze when you’re short on time.
Freezing
This sauce and meat combo freezes beautifully. Pop it into a freezer-safe container and it will keep for up to 3 months. Just thaw overnight in the fridge before reheating for an instant comforting meal any time.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add a splash of water or wine if the sauce has thickened too much. Rewarming slowly keeps the meat tender and the sauce silky smooth.
FAQs
Can I make this recipe without meatballs?
Absolutely! The meatballs are optional and adding them is a personal choice. The sausage and ribs create plenty of hearty flavor on their own, so feel free to skip the meatballs if you prefer.
What pasta works best with Italian Sunday Gravy?
Rigatoni, spaghetti, or any pasta with ridges and tubes is fantastic because they catch the thick sauce and bits of meat beautifully, making every bite satisfying.
Is it necessary to use red wine?
While red wine adds great depth and acidity, you can omit it if you prefer or replace it with beef broth for similar richness.
Can I prepare this sauce ahead of time?
Yes! In fact, the flavors improve when it’s made a day in advance. It’s ideal for preparing ahead and simply reheating when you’re ready to eat.
How spicy is this sauce?
The sauce can be mild or a little spicy depending on the type of sausage and the amount of red pepper flakes you use. Feel free to adjust the heat to your family’s liking.
Final Thoughts
Making and sharing this Italian Sunday Gravy (Sunday Sauce) Recipe is like inviting a little piece of Italy into your home. Its slow-simmered meats and robust tomato base create a meal that’s comforting, celebratory, and deeply satisfying. Whether it’s a Sunday tradition or a special occasion, this sauce promises to bring everyone closer around the table with smiles and full hearts. I can’t wait for you to try it and make it your own family favorite!
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Italian Sunday Gravy (Sunday Sauce) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy-Free (if served without cheese)
Description
Italian Sunday Gravy, also known as Sunday Sauce, is a rich and hearty traditional Italian meat sauce simmered for hours to develop deep flavors. This comforting dish features a medley of Italian sausage, ribs, meatballs, and herbs cooked in a robust tomato and red wine base, perfect for serving over pasta and topped with grated Parmesan cheese.
Ingredients
Meats
- 1 pound Italian sausage (sweet or hot)
- 1 pound beef short ribs or pork ribs
- 1/2 pound meatballs (optional, cooked)
Vegetables and Aromatics
- 1 small onion, diced
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Tomato Base
- 1 (6 oz) can tomato paste
- 2 (28 oz) cans crushed tomatoes
- 1 (15 oz) can tomato sauce
Liquids and Seasonings
- 2 tablespoons olive oil
- 1/2 cup dry red wine
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil (optional)
- Salt and black pepper to taste
For Serving
- Grated Parmesan cheese
Instructions
- Brown the meats: Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Brown the Italian sausage and short ribs on all sides for about 5 to 7 minutes until nicely seared. Transfer the browned meats to a plate and set aside.
- Sauté aromatics: In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in minced garlic and red pepper flakes, cooking for another minute until fragrant.
- Develop tomato base: Add tomato paste to the pot and cook it for 2 to 3 minutes, stirring occasionally to deepen its flavor. Then pour in crushed tomatoes, tomato sauce, and red wine, stirring well to combine.
- Season and simmer: Stir in sugar, dried oregano, dried basil, and season with salt and black pepper to taste. Return the browned meats to the pot. Partially cover and reduce the heat to low, letting the sauce simmer gently for at least 2.5 to 3 hours. Stir occasionally and add water if the sauce becomes too thick to maintain a saucy consistency.
- Add meatballs and herbs: In the last 30 minutes of cooking, stir in the cooked meatballs if using, along with the chopped fresh parsley and optional fresh basil. Taste and adjust seasoning as needed.
- Serve: Serve the Sunday Gravy hot over your favorite pasta such as rigatoni or spaghetti, and top with grated Parmesan cheese.
Notes
- This sauce improves in flavor the longer it simmers, so make ahead and refrigerate overnight for richer taste.
- Customize the recipe by using braciole or pork neck bones for a more traditional touch.
- Serve with rigatoni or spaghetti pasta for an authentic Italian experience.
- Omit Parmesan cheese to keep it dairy-free if desired.
