Jump to Recipe Jump to Video Print Recipe

Recipe Description

Authentic Italian Sunday Gravy is the kind of slow-cooked sauce that makes the whole kitchen smell like Sunday at an Italian-American family table. Unlike a quick marinara, this rich tomato sauce is simmered slowly with Italian sausage, meatballs, and tender cuts of meat, allowing all those flavors to blend into one deeply savory gravy.

The secret is patience. The sauce starts with onions, garlic, and tomatoes, then simmers gently for several hours while the meats slowly release their flavor into the pot. Serve it over your favorite pasta with plenty of freshly grated Parmesan and crusty Italian bread for soaking up every last bit of sauce.

Recipe Tips

The best Sunday Gravy is cooked low and slow. Keep the sauce at a gentle simmer rather than letting it boil aggressively. A slow simmer gives the meat time to become tender while allowing the tomatoes to develop a richer flavor.

Use a heavy-bottomed pot if possible. It helps distribute the heat evenly and reduces the chance of the sauce sticking or scorching during the long cooking time.

Browning the sausage and beef before adding them to the sauce is worth the extra step. Those browned bits left in the bottom of the pot add an incredible depth of flavor to the finished gravy.

For a smoother sauce, crush the tomatoes more thoroughly before adding them. If you prefer a rustic Sunday Gravy, leave some larger tomato pieces throughout the sauce.

Authentic Italian Sunday Gravy

Author: Devid M Cuisine:Italian Courses:Main

Difficulty:IntermediatePrep time: 30 minutesCook time:3 hours 30 minutesTotal time:4 hours Servings:8 servingsCalories:620 kcal

Description

Authentic Italian Sunday Gravy is not really about rushing to get dinner on the table. It is about giving simple ingredients enough time to become something special. Put the pot on the stove, let the sauce simmer slowly, and give the kitchen time to fill with that unmistakable aroma of tomatoes, garlic, herbs, and slowly cooked meat. This is a recipe made for Sundays, family gatherings, and second helpings.

Instructions

Prepare the Meatballs:
– Combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and black pepper in a large bowl.
– Gently mix everything together with your hands just until combined. Avoid overmixing, as this can make the meatballs tough.
– Shape the mixture into meatballs about 1½ inches wide and place them on a tray.
Brown the Sausage and Beef:
– Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
– Add the Italian sausage and brown it on all sides. It does not need to be fully cooked at this point.
– Remove the sausage and set it aside.
– Brown the beef short ribs or chuck pieces in the same pot, working in batches if necessary.
– Transfer the browned beef to a plate while you prepare the sauce.
Build the Tomato Sauce:
– Reduce the heat to medium and add the chopped onion to the same pot.
– Cook for about 5–7 minutes until the onion becomes soft and lightly golden.
– Add the minced garlic and cook for about 30 seconds, just until fragrant.
– Stir in the tomato paste and cook for 1–2 minutes to deepen its flavor.
– Add the crushed tomatoes and hand-crushed whole tomatoes.
– Pour in the water or beef broth and stir well, scraping up the browned bits from the bottom of the pot.
– Add the oregano, Italian seasoning, bay leaf, a little salt, and black pepper.
Add the Meat:
– Carefully return the browned beef and Italian sausage to the pot.
– Gently lower the meatballs into the sauce, leaving enough room for them to simmer without breaking apart.
– Add the fresh basil leaves and bring the sauce to a gentle simmer.
Once it begins bubbling, reduce the heat to low.
Slow Cook the Sunday Gravy:
– Cover the pot partially with a lid, leaving a small opening for steam to escape.
– Simmer the gravy gently for about 3 hours, stirring carefully every 30–40 minutes.
– If the sauce becomes too thick during cooking, add a small amount of water as needed.
– Turn the meats occasionally so they cook evenly and remain coated in the sauce.
– Taste the gravy during the final 30 minutes and adjust the salt, pepper, and seasoning if needed.
– Remove the bay leaf before serving.
Cook the Pasta:
– Bring a large pot of generously salted water to a boil.
– Cook the pasta according to the package directions until al dente.
– Reserve about 1 cup of pasta water before draining.
Drain the pasta without rinsing it.
Finish and Serve:
– Toss the hot pasta with enough Sunday gravy to coat it generously.
– Add a splash of reserved pasta water if the sauce needs loosening.
– Serve the pasta with pieces of sausage, meatballs, and tender beef alongside or on top.
– Finish with freshly grated Parmesan and fresh basil or parsley.
– Serve immediately with warm crusty Italian bread.

Notes

There is no single recipe for Sunday Gravy. Italian-American families often have their own version, and the meats can vary from one kitchen to another. Some families add pork ribs, braciole, meatballs, sausage, or beef chuck, while others use only one or two types of meat.
The important part is the slow cooking. The longer the sauce gently simmers, the more the flavors come together.
For an especially rich gravy, prepare it a day ahead. After chilling overnight, the flavors become even more developed, and any excess fat can easily be removed from the surface before reheating.

Storage

Allow the Sunday Gravy to cool before transferring it to an airtight container. Store the sauce and meat in the refrigerator for up to 4 days.

For longer storage, freeze the gravy in freezer-safe containers for up to 3 months. Thaw it overnight in the refrigerator and reheat gently on the stovetop. Add a splash of water if the sauce has thickened too much.

For the best texture, cook fresh pasta when you are ready to serve rather than freezing the pasta together with the sauce.

Frequently Asked Questions

Name: Authentic Italian Sunday Gravy
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 5 cloves garlic, minced; 2 tablespoons tomato paste; 2 cans (28 ounces each) crushed tomatoes; 1 can (28 ounces) whole peeled tomatoes, crushed by hand; 2 cups water or low-sodium beef broth; 1 teaspoon dried oregano; 1 teaspoon Italian seasoning; 1 teaspoon sugar, optional; Salt and freshly ground black pepper, to taste; 1 small handful fresh basil leaves; 1 bay leaf; 1 pound Italian sausage, mild or hot; 1 pound ground beef; 1/2 pound ground pork; 1/2 cup Italian-seasoned breadcrumbs; 1/3 cup grated Parmesan cheese; 1 large egg; 3 cloves garlic, finely minced; 2 tablespoons chopped fresh parsley; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 pound beef short ribs or beef chuck, cut into large pieces; 2 tablespoons olive oil, for browning; 1 pound rigatoni, ziti, spaghetti, or your favorite pasta; Freshly grated Parmesan cheese; Fresh basil or parsley; Crusty Italian bread

Yes. You can use Italian sausage instead of the beef and pork, although using different meats gives the gravy a richer flavor.

Yes. Beef short ribs work very well and become tender during the long simmer.

Simmer it gently for about 3 hours for the best flavor and tender meat.

Yes. Refrigerate it overnight and gently reheat it before serving. The flavor is often even better the next day.

Rigatoni, ziti, spaghetti, and penne are excellent choices because they hold the thick tomato sauce well.

Yes. Freeze the cooled gravy in an airtight freezer-safe container for up to 3 months.

Nutrition Information

Nutrient	Amount per Serving
Calories	620 kcal
Protein	35 g
Carbohydrates	58 g
Fat	28 g
Saturated Fat	9 g
Fiber	6 g
Sugar	10 g
Sodium	980 mg
Calcium	180 mg
Iron	5 mg

Serving Suggestions

Serve this Sunday Gravy with a generous portion of pasta, freshly grated Parmesan, and a little fresh basil. A simple green salad dressed with olive oil and vinegar makes a refreshing contrast to the rich sauce.

Warm garlic bread or crusty Italian bread is also highly recommended. It is perfect for soaking up the extra gravy left on the plate.

For a traditional family-style meal, place the pasta and gravy in the center of the table and serve the meat separately so everyone can choose their favorite pieces.

Devid Moretti

Your Trusted Italian Chief

Chef David Moretti is a passionate chef who loves bringing the warmth and flavors of Italian cooking into everyday kitchens. With a focus on fresh ingredients, comforting recipes, and simple cooking techniques, David shares delicious dishes that are easy to prepare and enjoyable to share with family and friends.

ABOUT