Sicilian Sunday Gravy

Sicilian Sunday Gravy is a classic Italian-American dish that brings together a rich and flavorful combination of meats, tomatoes, and spices.

This hearty sauce, simmered for hours, features tender pork, sausage, and meatballs, all cooked in a savory tomato base with garlic, onions, and fresh herbs. Traditionally served over pasta, it’s the perfect comfort food for a family gathering or special occasion.

Paired with grated Pecorino Romano and ricotta cheese, this dish captures the essence of a Sunday feast in Sicily, filled with warmth, tradition, and delicious flavors.

Why You’ll Love This Recipe:

People will love Sicilian Sunday Gravy because it’s a comforting, soul-warming dish that brings together tender meats, a rich, savory tomato sauce, and layers of deep, complex flavors.

The slow simmering process allows the pork, sausage, and meatballs to soak up the sauce, making each bite incredibly flavorful and satisfying.

Paired with pasta, topped with creamy ricotta and salty Pecorino Romano, this dish offers the perfect balance of richness, spice, and heartiness.

It’s a classic family meal that feels both indulgent and homestyle, making it perfect for gatherings or cozy dinners.

Key Ingredients:

Pork (Loin, Chops, Ribs, Neck Bones) – These cuts of pork provide rich, tender meat that simmers perfectly in the sauce, adding depth of flavor.

Italian Sausage – Adds a savory, spicy kick to the gravy, with options for both hot and sweet sausage.

Homemade or Store-Bought Meatballs – These bring extra flavor and heartiness to the dish, complementing the other meats.

Canned Whole or Crushed Tomatoes – The base of the sauce, creating a rich, tangy, and slightly sweet tomato flavor.

Garlic and Onion – Essential aromatics that form the flavor foundation of the gravy.

Olive Oil and Tomato Paste – Used to sauté and create a flavorful base for the sauce.

Bay Leaves, Red Chili Flakes, and Fresh Parsley – For a fragrant, mildly spicy, and herby finish.

Pasta – Served alongside the gravy to soak up the rich sauce, making the dish complete.

Pecorino Romano and Ricotta Cheese – Served on top for a creamy, cheesy finish that elevates the dish.

Sicilian Sunday Gravy

Ingredients:

2 tablespoons extra virgin olive oil

2-3 lbs pork loin, pork chops, ribs, and/or neck bones

Kosher salt and black pepper to taste

1 small yellow or sweet onion, finely diced

5 cloves garlic, very thinly sliced

Pinch of red chili flakes

3 tablespoons tomato paste

2 (28-ounce) cans whole peeled tomatoes or crushed tomatoes

2 bay leaves

1 tablespoon finely minced Italian parsley

Pinch of sugar (optional)

1 ½ lbs Italian sausage (hot, sweet, or both)

1 batch homemade Italian meatballs or 16-20 store-bought meatballs (cooked)

Pasta for serving

Grated Pecorino Romano cheese for serving

Ricotta cheese for serving

Instructions:

Sear the Pork:

Heat the olive oil in a large pot or Dutch oven over high heat. Season the pork on all sides with salt and pepper, then sear until browned on all sides. Remove the pork and set it aside.

Cook the Vegetables:

Lower the heat to medium. Add the diced onion and sauté for about 5 minutes, until softened. Add the garlic and red chili flakes, cooking for another 2 minutes.

Make the Sauce Base:

Stir in the tomato paste and cook for 1-2 minutes. Add the canned tomatoes (whole or crushed), bay leaves, and parsley. Season with salt and pepper, then add 1 can of water (using the empty tomato can). Stir everything together. If using whole tomatoes, break them apart with the back of a spoon, or use an immersion blender for a smoother sauce.

Simmer the Sauce:

Bring the sauce to a boil, then reduce the heat to low. Add the seared pork, sausage, and meatballs. Simmer gently on the lowest heat for about 3 hours, stirring every 20 minutes. The pork should be tender and fall apart easily.

Finish the Sauce:

Taste the sauce and adjust the seasoning with more salt if needed. Remove the bay leaves and any bones from the pork. Use a slotted spoon to transfer the meats to a large platter.

Serve:

Cook your pasta until al dente, then toss with a little of the sauce. Transfer the remaining sauce to a gravy boat or serving dish. Serve the pasta with the meats and sauce on the side. Offer grated Pecorino Romano and ricotta cheese for topping.

Notes:

Meat Choices: Feel free to customize the meats based on what you have or prefer. Pork shoulder, pork ribs, or even beef can be used in place of the pork loin or neck bones. The key is using a variety of meats to create a rich, layered flavor.

Tomato Texture: If you prefer a smoother sauce, use crushed tomatoes instead of whole peeled tomatoes. Alternatively, you can break apart the whole tomatoes with a spoon or use an immersion blender for a more refined texture.

Cooking Time: Slow and low is the secret to this sauce. Simmering for 3 hours allows the flavors to meld and the pork to become tender and fall-apart delicious. If you’re short on time, you can cook it for 1.5 to 2 hours, but the flavor won’t develop as fully.

Balancing the Sauce: Taste the sauce as it simmers and adjust the seasoning as needed. A pinch of sugar can help balance the acidity of the tomatoes, but it’s optional. Be sure to remove any bones from the pork before serving.

Serving: For an authentic Sicilian experience, serve this gravy with your favorite pasta—traditionally, long pasta like spaghetti or rigatoni works best. Don’t forget to pass around the Pecorino Romano and ricotta cheese for an extra layer of flavor.

Make-Ahead: This sauce tastes even better the next day, so it’s a great make-ahead dish. You can store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Information:

Frequently Asked Questions:

Can I use different meats in this recipe?

Yes! While the traditional recipe calls for pork loin, sausage, and meatballs, you can substitute other meats like beef, veal, or lamb.

The key is using a variety of meats for a rich, complex flavor.

You can also mix and match depending on what you prefer or have on hand.

What kind of pasta is best to serve with Sicilian Sunday Gravy?

Traditionally, long pasta like spaghetti or rigatoni works well because it holds the sauce nicely.

However, you can use any pasta shape you prefer, such as penne or fettuccine.

Just make sure to cook the pasta al dente and toss it with a little of the gravy before serving.

Can I make this gravy ahead of time?

Absolutely! In fact, the gravy tastes even better the next day as the flavors continue to meld.

You can make it ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to 3 months.

Just reheat it slowly when ready to serve.

Can I use store-bought meatballs?

Yes, you can use store-bought meatballs if you’re short on time, though homemade meatballs will add extra flavor and authenticity to the dish.

If you use store-bought, make sure to cook them before adding them to the sauce.

How can I adjust the heat in this recipe?

If you prefer a spicier sauce, you can increase the amount of red chili flakes.

For a milder sauce, simply reduce the amount of chili flakes or omit them altogether.

Additionally, you can adjust the heat level of the sausage, opting for hot, sweet, or a mix of both to control the spice.

Can I use different types of tomatoes for the sauce?

Yes, you can use either whole peeled tomatoes or crushed tomatoes for the sauce.

If you use whole peeled tomatoes, you may want to crush them with a spoon or use an immersion blender for a smoother texture.

Both options will work, but whole tomatoes provide a chunkier sauce, while crushed tomatoes create a more uniform consistency.

Can I make this recipe without pork?

Yes! If you prefer not to use pork, you can substitute it with beef or chicken.

For example, beef short ribs or chicken thighs can be used in place of the pork loin and neck bones.

The key to the dish is the slow simmering of meat to create a rich and flavorful sauce, so any hearty meat option will work.

How do I prevent the sauce from burning during the long simmering process?

To avoid burning, make sure to cook the gravy on low heat and stir it occasionally.

If you’re using a Dutch oven or large pot, it’s important to keep the heat low and let the sauce simmer gently.

If necessary, add a little extra water or broth to prevent it from becoming too thick and sticking to the bottom.

How do I know when the pork is done cooking?

The pork is done when it becomes tender and easily shreds with a fork.

This usually takes about 3 hours of simmering in the sauce.

If you’re using a tougher cut like neck bones, it might take a little longer.

The goal is to have the pork fall apart and infuse the sauce with flavor.

Can I make this sauce in a slow cooker or pressure cooker?

Yes, you can adapt this recipe for a slow cooker or pressure cooker.

For a slow cooker, brown the meats first, then transfer them to the slow cooker with the sauce ingredients and cook on low for 6-8 hours.

For a pressure cooker, you can cook the meats in a shorter time (around 1.5 to 2 hours), but be sure to let the flavors meld after cooking by letting the sauce rest before serving.