There is something truly magical about gathering around the table and savoring a rich, flavorful Italian Sunday Gravy (Sunday Sauce) Recipe that has been simmering for hours, filling your kitchen with the most inviting aroma. This classic dish, brimming with tender meats and a robust tomato sauce, is more than just a meal—it is a celebration of tradition, family, and comfort. Whether you’re a seasoned cook or just starting to explore Italian cuisine, this recipe will guide you through creating a hearty sauce that is perfect for sharing on any cozy weekend evening.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this classic dish. Each component plays an essential role, from the savory meats that add richness to the herbs and spices that infuse the sauce with warmth and depth.
- 2 tablespoons olive oil: The foundation for sautéing, adding subtle fruity notes and preventing sticking.
- 1 pound Italian sausage (mild or hot): Delivers bold, spiced flavors that enrich the sauce.
- 1 pound bone-in pork ribs or pork neck bones: Ideal for slow cooking to impart a deep, meaty flavor and luscious texture.
- 1/2 pound beef chuck or meatballs: Adds heartiness and robust beefiness.
- 1 small yellow onion (diced): Provides sweetness and depth as it softens during cooking.
- 6 cloves garlic (minced): Brings fragrant, savory notes that marry beautifully with the tomato base.
- 2 tablespoons tomato paste: Concentrates the tomato flavor, giving richness and color to the sauce.
- 2 cans (28 ounces each) crushed tomatoes: The tomato backbone of the sauce, fresh and tangy.
- 1 can (15 ounces) tomato sauce: Adds smoothness and balances the acidity of crushed tomatoes.
- 1 teaspoon salt: Enhances all the flavors naturally present in the ingredients.
- 1/2 teaspoon black pepper: Adds subtle heat and complexity.
- 1 teaspoon sugar: Balances the acidity from tomatoes for a harmonious sauce.
- 1 teaspoon dried oregano: A classic Italian herb that gives the sauce its signature earthy aroma.
- 1/2 teaspoon red pepper flakes (optional): For a little kick if you like your sauce with some heat.
- 2 bay leaves: Impart subtle aromatic flavors, rounding out the sauce.
- 1/4 cup fresh basil leaves (chopped): Stirred in at the end for a burst of freshness and color.
- Grated Parmesan cheese and fresh basil for serving: Adds salty, creamy finishing touches that elevate each bite.
How to Make Italian Sunday Gravy (Sunday Sauce) Recipe
Step 1: Brown the Meats
Start by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the Italian sausage on all sides until it develops that beautiful caramelized crust—this step locks in flavor. Remove and set aside before repeating the process with the pork ribs or neck bones, then the beef chuck or meatballs. Searing the meats separately ensures each gets a lovely browned exterior, which translates into a deeper, more complex sauce.
Step 2: Sauté the Aromatics
Lower the heat to medium and add the diced onion to the pot. Let it soften gently for about 3 to 4 minutes until translucent and fragrant. Then stir in the minced garlic, cooking for about 1 more minute—just enough time for the raw edge to mellow without burning. These aromatics are the flavor base that will elevate your sauce.
Step 3: Build the Sauce
Next, add the tomato paste to the pot, cooking for a minute or so to deepen its flavor. This step helps develop that rich umami taste essential to Sunday gravy. Pour in the crushed tomatoes and tomato sauce, stirring everything together. Season with salt, black pepper, sugar, dried oregano, and red pepper flakes if using. Toss in the bay leaves to infuse subtle herbal notes during the long simmering process.
Step 4: Simmer with the Meats
Return all the browned meats back to the pot, nestling them carefully into the sauce. Reduce the heat to low and let it simmer uncovered for 3 to 4 hours. This slow simmer is where the magic happens. The meats become fork-tender and infuse the sauce with incredible flavor, while the sauce thickens to a rich, luscious consistency. Remember to stir occasionally to prevent sticking and to check in on this simmering masterpiece.
Step 5: Finish with Fresh Basil
About 10 minutes before serving, stir in the fresh chopped basil. This final addition adds a bright, vibrant lift that perfectly balances the slow-cooked richness. Don’t forget to remove the bay leaves before plating. Your Italian Sunday Gravy (Sunday Sauce) Recipe is now ready to warm hearts and fill plates.
How to Serve Italian Sunday Gravy (Sunday Sauce) Recipe
Garnishes
Sprinkle plenty of freshly grated Parmesan cheese over the sauce for that unmistakable salty and creamy finish. Adding a few fresh basil leaves brings not only a splash of color but also a refreshing herbal aroma that complements the sauce’s depth perfectly. Don’t be shy with these finishing touches—they make every bite sing.
Side Dishes
This sauce shines brightest paired with your favorite pasta, such as pappardelle, rigatoni, or spaghetti. For gluten-free options, use pasta made from rice or legumes. A crisp green salad with a tangy vinaigrette provides a perfect contrasting texture and lightness. Crusty Italian bread or garlic bread is a must-have for soaking up every last drop of that luscious gravy.
Creative Ways to Present
For a fun twist, serve this Italian Sunday Gravy (Sunday Sauce) Recipe over creamy polenta or even use it as a robust topping for baked potatoes. You can also shred the tender meats off the bones and fold them directly into the sauce or use the meat for hearty sandwiches. No matter how you choose to present it, this sauce guarantees a crowd-pleasing experience that feels like a warm, comforting hug.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is likely given how generous this recipe is), place the sauce and meats in an airtight container and refrigerate for up to 4 days. Flavors often improve after a day as the ingredients meld even further, making your next meal even more delicious.
Freezing
Italian Sunday Gravy (Sunday Sauce) Recipe freezes like a dream. Portion the sauce into freezer-safe containers or heavy-duty freezer bags, leaving room to expand. It will keep beautifully for up to 3 months, making it a perfect meal prep option for future cozy nights.
Reheating
To reheat, gently warm the sauce over low heat on the stovetop, stirring occasionally until heated through. Avoid microwaving to preserve the texture of the meats and the richness of the sauce. Add a splash of water or broth if the sauce has thickened too much in the fridge.
FAQs
What is the difference between Italian Sunday Gravy and regular marinara sauce?
Italian Sunday Gravy (Sunday Sauce) Recipe is much heartier, featuring slow-cooked meats like sausage, pork, and beef simmered in the tomato base. Marinara sauce is typically a lighter, quicker-cooked tomato sauce without meat, making Sunday gravy a more substantial and time-intensive dish.
Can I make this recipe without meat?
Absolutely! While the meat is traditional and central to Sunday gravy, you can create a delicious vegetarian version by skipping the meats and adding hearty vegetables like mushrooms, eggplant, and bell peppers for texture and depth.
How long should I simmer the sauce for best flavor?
The recipe calls for a 3 to 4-hour simmer to fully develop flavors and tenderize the meats. Patience here rewards you with a sauce that’s rich, thick, and deeply satisfying.
What types of pasta work best with Italian Sunday Gravy (Sunday Sauce) Recipe?
Wide pasta shapes like pappardelle, rigatoni, or fettuccine work perfectly because they hold up to the thick sauce and chunky meats. Spaghetti is also a classic choice for serving Sunday gravy.
Can I prepare this recipe ahead of time?
Yes! In fact, making the sauce a day ahead enhances the flavors. Just refrigerate overnight and gently reheat before serving. This makes it an excellent recipe for entertaining or weekend meal prep.
Final Thoughts
There is nothing quite as satisfying as gathering loved ones around a table to enjoy a meal crafted with care and tradition. This Italian Sunday Gravy (Sunday Sauce) Recipe is more than just a sauce—it’s a delicious ritual, a way to slow down and savor both food and company. Give this recipe a try, and you’ll have a new family favorite that invites warmth and joy with every bite.
Print
Italian Sunday Gravy (Sunday Sauce) Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Italian Sunday Gravy, also known as Sunday Sauce, is a rich and hearty slow-cooked tomato sauce featuring a medley of meats including Italian sausage, pork, and beef. This traditional Italian main course is simmered for hours to develop deep flavors and tender textures, perfect for serving over pasta and topped with Parmesan and fresh basil.
Ingredients
Meats
- 1 pound Italian sausage (mild or hot)
- 1 pound bone-in pork ribs or pork neck bones
- 1/2 pound beef chuck or meatballs
Vegetables & Aromatics
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
Tomato & Sauce Ingredients
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (15 ounces) tomato sauce
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 bay leaves
To Serve
- Grated Parmesan cheese
- Fresh basil leaves
Instructions
- Brown the sausage: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and brown on all sides until cooked through and nicely caramelized. Remove the sausage from the pot and set aside.
- Brown the pork and beef: In the same pot, add the pork ribs or neck bones and the beef chuck or meatballs. Sear them until well browned on all sides, then remove from the pot and set aside with the sausage.
- Sauté the aromatics: Reduce the heat to medium. Add the diced onion to the pot and sauté for 3–4 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Add tomato paste: Stir in the tomato paste and cook it for about one minute until it darkens slightly and enhances its flavor.
- Add crushed tomatoes and sauce: Pour in the crushed tomatoes and tomato sauce, stirring to combine everything well.
- Season the sauce: Add salt, black pepper, sugar, dried oregano, red pepper flakes if using, and bay leaves. Mix thoroughly to distribute the seasonings evenly.
- Return meats to sauce: Nestle the browned sausage, pork, and beef pieces back into the sauce. Make sure the meat is mostly submerged.
- Simmer the sauce: Reduce the heat to low and let the sauce simmer uncovered for 3 to 4 hours. Stir occasionally to prevent sticking and to help the flavors meld. The meat should become very tender and the sauce rich and thick.
- Add fresh basil: In the last 10 minutes of cooking, stir in the chopped fresh basil leaves to infuse the sauce with bright herbal notes.
- Finish and serve: Remove the bay leaves before serving. Serve the Sunday Gravy over your choice of pasta, with the meat on the side or shredded into the sauce. Garnish with grated Parmesan cheese and extra fresh basil if desired.
Notes
- For a deeper flavor, prepare the sauce a day ahead and refrigerate overnight. Gently reheat before serving.
- This recipe yields a large batch and freezes well for future meals.
- If serving with gluten-free pasta, this recipe is gluten-free.
- Use bone-in pork ribs or neck bones for added richness and flavor.
- Adjust red pepper flakes according to your preferred spice level or omit if you prefer no heat.
