If you’re searching for a deeply comforting and soul-satisfying dish, this Italian Sunday Gravy (Sunday Sauce) Recipe will become your new favorite. This classic Italian-American sauce is a luscious, slow-simmered blend of tender meats and rich tomato flavors that develop over hours, delivering a hearty and aromatic experience that feels like a warm hug on a plate. Every bite tells a story of tradition and love, making it the perfect centerpiece for family gatherings or a special weekend meal.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is delightfully simple but absolutely crucial to capturing that authentic, robust flavor everyone craves. Each ingredient plays a unique role: the sausages bring spice and depth, the different meats add layers of richness, and the herbs and tomatoes give the sauce its classic Italian tang and aroma.
- 2 tablespoons olive oil: The foundation for sautéing and developing those beautiful caramelized flavors.
- 1 pound Italian sausage (mild or hot): Provides a savory and spicy punch that defines the sauce’s character.
- 1 pound beef short ribs or beef chuck: Adds a hearty, beefy richness that melts during the long simmer.
- 1/2 pound pork neck bones or pork shoulder: Contributes succulent fattiness and depth to the sauce.
- 1 medium onion, chopped: Sweats down to lend sweetness and body to the sauce base.
- 4 garlic cloves, minced: Aromatic powerhouse that brightens and flavors every spoonful.
- 2 tablespoons tomato paste: Intensifies the tomato flavor for a rich, vibrant sauce color.
- 2 cans (28 ounces each) crushed tomatoes: The heart of the sauce, providing fresh, tangy tomato goodness.
- 1 can (15 ounces) tomato sauce: Blends with crushed tomatoes to create the perfect sauce texture.
- 1 teaspoon sugar: Balances acidity and rounds out the tomato’s brightness.
- 1 teaspoon dried oregano: Brings classic Italian herbaceous notes that marry beautifully with the meats.
- 1 teaspoon dried basil: Adds a sweet, fragrant touch to the sauce’s complexity.
- 1/4 teaspoon red pepper flakes (optional): For a gentle kick that wakes up your taste buds.
- 1 bay leaf: Infuses a subtle earthiness during the slow cooking process.
- Salt and black pepper to taste: Essential seasonings that highlight all other flavors.
- 1/4 cup fresh chopped parsley: Stirred in at the end for a burst of fresh, herbaceous brightness.
- Fresh basil for garnish: Adds a colorful and aromatic finishing touch.
- Grated Parmesan cheese for serving: The perfect salty, nutty companion to this rich sauce.
How to Make Italian Sunday Gravy (Sunday Sauce) Recipe
Step 1: Brown the Meats
Start by heating olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the Italian sausage, beef short ribs (or chuck), and pork neck bones (or shoulder) in batches. Get all sides beautifully golden brown—this step isn’t just about color, but locking in flavor that will seep into the sauce. Once browned, set the meats aside safely.
Step 2: Sauté Onion, Garlic, and Tomato Paste
In the same pot, add the chopped onion and cook until softened, around 5 minutes. The onion creates the sweet base aromatics for your sauce. Next, stir in the minced garlic and tomato paste, cooking for an additional 1 to 2 minutes. This intensifies the richness of the sauce and lifts the garlicky aroma.
Step 3: Build the Sauce
Pour in the crushed tomatoes and tomato sauce, stirring to meld flavors. Now add sugar, dried oregano, dried basil, red pepper flakes if you like a bit of heat, bay leaf, salt, and black pepper. This harmonious blend is the soul of the Sunday sauce, offering layers of harmony between acidity, sweetness, herbs, and spices.
Step 4: Combine Meats and Simmer
Carefully return the browned meats to the pot, nestling them into the sauce. Bring everything up to a gentle simmer. Once simmering, reduce the heat to low and partially cover the pot. Let the sauce simmer gently for 3 to 4 hours, stirring occasionally. This slow cooking softens the meat till it’s tender and juicy, while the flavors deepen to create that distinct Italian Sunday Gravy magic.
Step 5: Final Touches
Before serving, skim off any excess fat that’s risen to the surface and remove the bay leaf. Shred or slice the meats as desired, then stir in fresh chopped parsley for a touch of brightness that lifts the entire dish.
How to Serve Italian Sunday Gravy (Sunday Sauce) Recipe
Garnishes
Presentation is part of the joy with Italian Sunday Gravy (Sunday Sauce) Recipe. Fresh basil leaves scattered on top add a vibrant color and fragrant note that complements the hearty sauce beautifully. Sprinkle some freshly grated Parmesan cheese for that irresistible salty finish that grabs every forkful.
Side Dishes
This sauce pairs exquisitely with thick, sturdy pasta shapes like rigatoni, pappardelle, or spaghetti, which hold onto the chunky meats and sauce perfectly. For a complete Italian feast, serve alongside a crisp green salad and warm garlic bread to soak up every last bit of flavor.
Creative Ways to Present
For a fun twist, try serving the shredded meats and sauce atop creamy polenta or even mashed potatoes, giving a delightful texture contrast. Another idea is to spoon the sauce over roasted vegetables for a lighter, yet still indulgent, meal option. The beauty of this Italian Sunday Gravy (Sunday Sauce) Recipe is its versatility!
Make Ahead and Storage
Storing Leftovers
Leftover Italian Sunday Gravy tastes even more incredible the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days. Reheating slowly on the stovetop helps preserve the luscious texture and depth of flavor.
Freezing
This sauce freezes like a dream! Portion into freezer-safe containers or heavy-duty bags, leaving some room for expansion. Freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat your Italian Sunday Gravy on low heat, stirring occasionally. Adding a splash of water or broth if it seems too thick will bring it back to that perfect saucy consistency. Avoid the microwave for best flavor and texture retention.
FAQs
Can I use different types of meat in this recipe?
Absolutely! The beauty of the Italian Sunday Gravy (Sunday Sauce) Recipe lies in its flexibility. Feel free to add meatballs, braciole, or pork ribs to customize the sauce to your family’s tastes.
How long should I simmer the sauce?
For the deepest, richest flavors, simmer the sauce gently for 3 to 4 hours. This slow cooking tenderizes the meats and allows the tomatoes and herbs to blend beautifully.
Is it possible to make this recipe vegetarian?
This recipe is traditionally meat-centric, but you can create a vegetarian version by skipping the meats and using mushrooms or eggplant for a hearty texture. Add extra Italian herbs and umami-rich ingredients for depth.
What pasta is best with Italian Sunday Gravy?
Sturdy, ridged pasta like rigatoni or wide noodles such as pappardelle work best to catch the chunky, meaty sauce. Spaghetti is also a lovely classic pairing.
Can I prepare the sauce ahead of time?
Definitely! The flavors actually improve after resting overnight, so making the sauce a day before serving is highly recommended.
Final Thoughts
Making this Italian Sunday Gravy (Sunday Sauce) Recipe is more than just cooking—it’s creating a ritual of warmth and connection around the table. Whether it’s a special occasion or a cozy weekend dinner, this sauce will fill your home with irresistible aromas and your heart with joy. So go ahead, dive into this tradition and savor every hearty, flavorful bite with the people you love!
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Italian Sunday Gravy (Sunday Sauce) Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy-Free
Description
Italian Sunday Gravy, also known as Sunday Sauce, is a rich and hearty slow-cooked tomato sauce featuring a blend of sausages, beef, and pork simmered to perfection with aromatic herbs and spices. This traditional Italian-American dish is perfect for a cozy family meal, best served over your favorite pasta with fresh basil and grated Parmesan cheese.
Ingredients
Meats
- 1 pound Italian sausage (mild or hot)
- 1 pound beef short ribs or beef chuck
- 1/2 pound pork neck bones or pork shoulder
Vegetables & Aromatics
- 1 medium onion, chopped
- 4 garlic cloves, minced
Tomato Base
- 2 tablespoons olive oil
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
Herbs & Spices
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup fresh chopped parsley
- Fresh basil for garnish
For Serving
- Grated Parmesan cheese
Instructions
- Brown the Meats: In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Brown the sausage, beef, and pork in batches until all sides are golden brown, then remove and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
- Add Tomato Base and Seasonings: Pour in the crushed tomatoes and tomato sauce. Stir in sugar, dried oregano, dried basil, red pepper flakes if using, bay leaf, salt, and black pepper.
- Simmer the Sauce with Meat: Return the browned meats to the pot, stirring to combine everything. Bring the mixture to a simmer, then reduce the heat to low, cover the pot partially, and simmer gently for 3 to 4 hours. Stir occasionally and skim off any excess fat from the top.
- Finish and Serve: Before serving, remove the bay leaf. Shred or slice the meats into bite-size pieces, then stir in fresh chopped parsley. Serve hot over your favorite pasta, garnished with fresh basil and generous grated Parmesan cheese.
Notes
- This sauce tastes even better the next day as flavors develop more deeply.
- Feel free to use any combination of meats such as meatballs, braciole, or pork ribs for variation.
- Pairs best with rigatoni, spaghetti, or pappardelle pasta.
