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
Scale
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.
