Soprano’s Sunday Gravy

Soprano’s Sunday Gravy is a classic Italian-American comfort food that’s perfect for a cozy family meal or a special Sunday dinner. This hearty tomato sauce is simmered with a variety of tender meats, including pork, veal, and Italian sausage, creating a rich, flavorful base.

The addition of homemade meatballs adds an extra layer of texture and taste, making it a dish that’s both comforting and delicious.

Paired with pasta and a generous sprinkle of Romano cheese, this dish is a true crowd-pleaser and a nod to traditional Italian family recipes.

Why You’ll Love This Recipe:

People will love Soprano’s Sunday Gravy because it brings together the comforting flavors of slow-simmered meats and a rich tomato sauce, creating a dish that’s both hearty and satisfying.

The combination of tender pork, veal, and Italian sausage infuses the sauce with deep, savory flavors, while the homemade meatballs add a delicious texture that takes the meal to the next level.

The slow-cooked nature of the gravy allows all the flavors to meld together, resulting in a sauce that’s bursting with depth and authenticity.

When served with pasta and topped with freshly grated Romano cheese, it’s a true taste of Italian tradition that feels like a warm hug on a plate.

Key Ingredients:

Pork neck bones or spareribs: These meaty cuts add rich, savory depth to the sauce.

Veal stew meat or veal shoulder chops: Tender veal infuses the sauce with a subtle, delicate flavor.

Italian sausage: Adds a flavorful, spiced kick to the gravy.

Garlic and tomato paste: These build the foundation of the sauce with aromatic, bold flavors.

Canned peeled Italian tomatoes: High-quality tomatoes create the perfect base for a rich, tangy sauce.

Fresh basil: Adds a fragrant, herbaceous note that balances the richness of the meats.

Breadcrumbs, eggs, and cheese: Used to make the flavorful, juicy meatballs that complement the sauce perfectly.

Pasta: Served with the gravy to complete the meal, soaking up all the delicious sauce.

Soprano’s Sunday Gravy

Ingredients

For the Sauce:

2 tablespoons olive oil

1 lb meaty pork neck bones or 1 lb pork spareribs

1 lb veal stew meat or 2 veal shoulder chops

1 lb Italian sausage

4 garlic cloves

1/4 cup tomato paste

3 (28-ounce) cans peeled Italian tomatoes

2 cups water

6 leaves fresh basil, torn into small pieces

For the Meatballs:

1 lb ground beef (or combination of beef and pork)

1/2 cup plain breadcrumbs

2 large eggs

1 teaspoon finely minced garlic

1/2 cup freshly grated Romano cheese or Parmesan cheese

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon salt

Freshly ground pepper, to taste

2 tablespoons olive oil

To Serve:

1 lb pasta shells or rigatoni pasta, cooked and hot

Freshly grated Romano or Parmesan cheese

Instructions

Make the Sauce:

Heat olive oil in a large, heavy pot over medium heat. Pat the pork dry and add it to the pot, cooking until browned on all sides (about 15 minutes). Remove and set aside.

Brown the veal in the same pot, and then add it to the plate with the pork.

Brown the sausages on all sides, then set aside with the other meats.

Drain off most of the fat from the pot, leaving a little behind. Add the garlic and cook for 2 minutes or until golden. Remove and discard the garlic.

Stir in the tomato paste and cook for 1 minute.

Using a food mill (or a hand blender), puree the canned tomatoes with their juice, and add them to the pot. Alternatively, chop the tomatoes for a chunkier texture.

Add the water, salt, and pepper to taste. Stir in the basil and return the browned meats to the pot.

Bring the sauce to a simmer, partially cover the pot, and cook over low heat for about 2 hours. Stir occasionally, and add more water if the sauce gets too thick.

Make the Meatballs:

In a large bowl, combine the ground beef (and/or pork), breadcrumbs, eggs, garlic, cheese, parsley, salt, and pepper. Mix thoroughly.

Wet your hands with cool water and shape the mixture into 2-inch balls.

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until they are well browned on all sides. Remove from the pan and set aside.

Simmer the Meatballs in the Sauce:

After the sauce has simmered for 2 hours, add the meatballs to the pot. Continue cooking for another 30 minutes, or until the sauce thickens and the meats are tender.

Serve:

Remove the meats from the sauce and set them aside.

Toss the cooked pasta with the sauce. Sprinkle with freshly grated cheese.

Serve the meats as a second course or save them for later.

Notes:

Quality of Meats: Use the best quality meats you can find. The combination of pork, veal, and Italian sausage gives this sauce its depth of flavor, so it’s worth investing in good cuts. Pork neck bones, veal stew meat, and Italian sausages are all key to the traditional flavor of the gravy.

Simmer Low and Slow: The secret to the rich, complex flavor of this sauce is the slow cooking process. After browning the meats and adding the tomato paste and tomatoes, be sure to cook the sauce on low heat for at least 2 hours. This allows all the flavors to meld together and results in a silky, flavorful gravy.

Chunky vs. Smooth Sauce: If you prefer a chunkier sauce, simply chop the tomatoes before adding them to the pot. For a smoother sauce, use a food mill or immersion blender to puree the tomatoes, which will give the sauce a velvety texture.

Adjust Thickness: As the sauce simmers, it may thicken too much. If this happens, feel free to add a little extra water to reach your desired consistency. The sauce should be hearty but still pourable.

Meatballs Tip: When shaping the meatballs, lightly wet your hands with cool water to prevent the mixture from sticking. Also, be sure to brown the meatballs well on all sides before adding them to the sauce; this adds flavor and texture.

Serve with Pasta: Once the sauce is ready, toss it with your favorite pasta (shells or rigatoni work well). The pasta will absorb all the rich gravy, making each bite full of flavor. Don’t forget to sprinkle extra grated Romano or Parmesan cheese on top for that perfect finish!

Make Ahead: This sauce actually tastes even better the next day, so feel free to make it ahead of time. You can store it in the fridge for up to 3 days, or freeze it for a month. The flavors continue to develop as it sits.

Serving Suggestions: This dish is perfect for a large family gathering or special Sunday dinner. Serve the sauce and pasta as the main course, and the meats as a second course for a truly indulgent meal.

Nutrition Information:

Frequently Asked Questions:

Can I make the gravy ahead of time?

Yes! This Sunday Gravy tastes even better the next day as the flavors have more time to meld together.

You can make it up to 2 days in advance.

Simply let it cool completely, store it in an airtight container in the fridge, and reheat on the stove over low heat.

If the sauce thickens, add a little water or broth to reach your desired consistency.

Can I use a slow cooker for this recipe?

Absolutely! After browning the meats and sautéing the garlic, you can transfer everything to a slow cooker.

Add the tomato paste, pureed tomatoes, water, and basil, and cook on low for 6-8 hours.

The slow cooker will help tenderize the meats and infuse the flavors even more.

What kind of pasta is best to serve with this gravy?

This rich, meaty gravy pairs wonderfully with hearty pasta shapes like rigatoni, pasta shells, or pappardelle.

These types of pasta can hold the sauce well and complement the chunky, flavorful gravy.

You can also use any pasta you prefer!

Can I freeze Sunday Gravy?

Yes, you can freeze Sunday Gravy! Allow the gravy to cool completely before transferring it to an airtight container or freezer-safe bag.

It will keep in the freezer for up to 3 months.

When you’re ready to serve, thaw it in the fridge overnight and reheat on the stovetop.

Can I make the meatballs with ground turkey or chicken instead of beef and pork?

Yes, you can substitute ground turkey or chicken for the beef and pork in the meatballs.

While the flavor and texture may be slightly different, these substitutions will still yield a delicious result.

For more flavor, you can add a bit of extra seasoning or a splash of olive oil to the meatball mixture to compensate for the lower fat content of poultry.

What’s the best cut of meat to use for the pork and veal in the gravy?

For the pork, you can use pork neck bones or pork spareribs, both of which are meaty cuts that give the gravy a rich, savory flavor.

For the veal, veal stew meat works great, but if you want a more tender option, veal shoulder chops are also a good choice.

Both cuts will become very tender after simmering in the sauce.

Can I skip the veal, or substitute it with something else?

While veal adds a distinct flavor to the gravy, you can skip it or substitute it with beef stew meat or more pork if you prefer.

The gravy will still be delicious, but it might lack some of the traditional richness that veal brings to the dish.

How do I avoid the sauce becoming too thick while it simmers?

As the sauce cooks, it will naturally thicken due to the reduction of liquid.

If it becomes too thick, simply add a little water to adjust the consistency.

Stir it in gradually until you reach your desired thickness. You can also add a splash of broth for extra flavor if needed.

Can I make the meatballs in advance?

Yes! You can make the meatballs ahead of time and store them in the fridge for up to a day before cooking.

If you’re planning to freeze them, place the uncooked meatballs on a baking sheet lined with parchment paper and freeze them individually.

Once frozen, transfer them to a freezer bag or container. You can then cook them directly from the freezer when ready to use.

What should I do if I can’t find fresh basil?

If fresh basil isn’t available, you can use dried basil as a substitute, though fresh is preferred for its vibrant flavor.

For every 1 tablespoon of fresh basil, use about 1 teaspoon of dried basil.

If you don’t have basil at all, you can experiment with other fresh herbs like oregano or thyme, but it will slightly change the flavor profile of the gravy.