Italian Sunday Gravy

Why You’ll Love This Recipe

Italian Sunday Gravy is the ultimate comfort food for pasta lovers. The long simmering process allows the sauce to absorb the flavors of the meat, herbs, and tomatoes, creating an incredibly rich and satisfying dish.

Another reason to love this recipe is its tradition. It’s often prepared on weekends when families gather to enjoy a hearty meal together. The slow cooking fills the kitchen with amazing aromas that build anticipation for the meal.

It’s also very versatile. You can customize the gravy with different meats, pasta shapes, or herbs depending on what you prefer or have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
onion, finely chopped
garlic, minced
tomato paste
crushed tomatoes
tomato sauce
beef chuck
Italian sausage
pork ribs
meatballs
salt
black pepper
dried oregano
dried basil
red pepper flakes
sugar
bay leaves
fresh parsley, chopped
grated parmesan cheese
pasta of choice

Directions

1. Heat olive oil in a large heavy pot over medium heat.
2. Add the chopped onion and cook until soft and translucent.
3. Stir in the garlic and cook for about 1 minute until fragrant.
4. Add the beef chuck, sausage, and pork ribs, browning them on all sides.
5. Stir in the tomato paste and cook for a couple of minutes to deepen the flavor.
6. Pour in the crushed tomatoes and tomato sauce, stirring well to combine.
7. Season with salt, black pepper, oregano, basil, red pepper flakes, and sugar.
8. Add bay leaves and bring the sauce to a gentle simmer.
9. Reduce the heat to low, cover partially, and let the gravy simmer for 2 to 3 hours, stirring occasionally.
10. Add the meatballs during the last 30 minutes of cooking.
11. Remove the bay leaves and adjust seasoning if necessary.
12. Cook pasta according to package instructions and serve topped with the rich gravy and meat.
13. Garnish with chopped parsley and grated parmesan cheese.

Servings and timing

Servings: 6–8 servings

Preparation time: 20 minutes
Cooking time: 3 hours
Total time: 3 hours 20 minutes

Variations

There are many regional and family variations of Italian Sunday Gravy.

Some recipes include braciole, which are thin slices of beef rolled with herbs and cheese. Others use only sausage and meatballs for a simpler version.

You can also add red wine to the sauce for extra depth of flavor. Some cooks prefer to include pork neck bones or short ribs to create an even richer gravy.

For a lighter version, you can use turkey meatballs or leaner cuts of meat while keeping the same slow-simmered tomato base.

Storage/Reheating

Italian Sunday Gravy stores very well and often tastes even better the next day.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce can also be frozen for up to 3 months.

To reheat, warm the gravy gently on the stovetop over medium-low heat until heated through. If the sauce thickens too much, add a small amount of water or broth to loosen it.

For microwave reheating, heat in short intervals while stirring occasionally for even warming.

FAQs

What is Italian Sunday gravy?

Italian Sunday gravy is a slow-cooked tomato sauce prepared with several types of meat and served over pasta.

Why is it called Sunday gravy?

The dish is traditionally cooked on Sundays when families gather for a large meal.

What meats are typically used in Sunday gravy?

Common choices include beef, Italian sausage, pork ribs, and meatballs.

Can I make Sunday gravy in advance?

Yes. In fact, the flavor often improves after resting overnight in the refrigerator.

What pasta works best with this sauce?

Hearty pasta shapes like rigatoni, spaghetti, or penne pair well with the rich sauce.

Can I freeze Italian Sunday gravy?

Yes. It freezes well for up to three months when stored in freezer-safe containers.

Do I have to use multiple meats?

No. You can simplify the recipe by using just one or two types of meat if preferred.

How do I make the sauce less acidic?

A small amount of sugar can help balance the acidity of the tomatoes.

Can I cook this in a slow cooker?

Yes. After browning the meats, transfer everything to a slow cooker and cook on low for 6–8 hours.

What makes Sunday gravy different from regular pasta sauce?

Sunday gravy is richer and more complex because it simmers with various meats for several hours.

Conclusion

Italian Sunday Gravy is a timeless dish that brings together rich tomato sauce, tender meats, and comforting pasta. Slow simmering allows the flavors to deepen, creating a hearty meal perfect for sharing with family and friends. Whether you prepare it for a special gathering or a cozy weekend dinner, this classic recipe is sure to become a favorite.

Italian Sunday Gravy

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Italian Sunday Gravy is a rich, slow-simmered tomato sauce filled with tender cuts of beef, sausage, pork ribs, and meatballs. Cooked for hours with herbs and tomatoes, this classic Italian-American sauce develops deep flavor and is traditionally served over pasta for family gatherings and hearty weekend meals.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 6–8 servings
• Category: Dinner
• Method: Simmering
• Cuisine: Italian
• Diet: Halal

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 lb beef chuck
• 1 lb Italian sausage
• 1 lb pork ribs
• 12 small meatballs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon sugar
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped
• 1/2 cup grated parmesan cheese
• 1 lb pasta of choice

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Instructions

1. Heat olive oil in a large heavy pot over medium heat.
2. Add chopped onion and cook until soft and translucent.
3. Stir in minced garlic and cook for about 1 minute until fragrant.
4. Add beef chuck, sausage, and pork ribs and brown them on all sides.
5. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
6. Pour in crushed tomatoes and tomato sauce and stir well to combine.
7. Season with salt, black pepper, oregano, basil, red pepper flakes, and sugar.
8. Add bay leaves and bring the sauce to a gentle simmer.
9. Reduce heat to low, partially cover, and simmer for 2–3 hours, stirring occasionally.
10. Add meatballs during the last 30 minutes of cooking.
11. Remove bay leaves and adjust seasoning if needed.
12. Cook pasta according to package instructions.
13. Serve pasta topped with the rich gravy and meats.
14. Garnish with chopped parsley and grated parmesan cheese.

Notes

• For deeper flavor, add 1/2 cup red wine when adding the tomatoes.
• The sauce tastes even better the next day after the flavors develop.
• Hearty pasta shapes like rigatoni, spaghetti, or penne work best with this sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 620
• Sugar: 8g
• Sodium: 890mg
• Fat: 32g
• Saturated Fat: 11g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 36g
• Cholesterol: 95mg