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
Scale
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.
