Italian Sunday Gravy With Pigs Feet
Italian Sunday Gravy with Pigs’ Feet is more than a meal — it’s a ritual of love, patience, and family tradition. This iconic dish, simmered slowly for hours, transforms humble cuts of meat and simple ingredients into a rich, soul-satisfying feast. The combination of tender pork, hearty beef, savory sausages, and homemade meatballs stewed in a deeply flavored tomato sauce captures the essence of classic Italian home cooking.
Every layer of flavor tells a story: the caramelized meats, the slow-simmered tomatoes, and the aromatic herbs come together in perfect harmony, creating a sauce that’s as comforting as it is indulgent. The pigs’ feet, though old-world and rustic, lend an unmatched richness — adding body, gelatin, and depth that elevate the “gravy” into something transcendent.
This dish is meant to be shared — ladled over pasta, served with crusty bread, and enjoyed among family and friends on a lazy Sunday afternoon. It’s not just food; it’s heritage on a plate — a celebration of time, tradition, and togetherness.
Why People Will Love This Italian Sunday Gravy With Pigs Feet Recipe
Rich, Authentic Italian Flavor:
Every spoonful captures the deep, savory essence of traditional Italian Sunday cooking — a perfect blend of slow-simmered meats, herbs, and tomatoes that feel both rustic and luxurious.
Layered Complexity in Every Bite:
With multiple cuts of meat — from tender beef and sausage to flavorful braciole and silky pigs’ feet — the dish develops incredible depth, offering a balance of textures and tastes that evolve as it cooks.
Slow-Cooked Comfort:
The long simmering process creates a sauce that’s velvety, hearty, and infused with old-world warmth — the kind of meal that fills your kitchen with irresistible aromas and your soul with comfort.
A Celebration of Family Tradition:
This recipe embodies the spirit of Sunday gatherings — a dish meant to be shared with loved ones around the table, connecting generations through shared flavors and stories.
Versatile and Indulgent:
Whether served over ziti, penne, or enjoyed with a hunk of crusty bread, this “gravy” transforms a simple meal into a feast. Each serving offers nostalgia, satisfaction, and a taste of Italy’s timeless culinary heart.
Key Ingredients:
Pigs’ Feet (or Pork Skin):
The secret to the sauce’s luxurious depth. As they simmer, the collagen from the pigs’ feet melts into the gravy, giving it a rich, silky texture and an unmatched depth of flavor that can’t be replicated with regular cuts of meat.
Italian Sausage (Sweet and Hot):
A balance of spice and savoriness that brings warmth and personality to the dish. The mix of sweet fennel and gentle heat infuses the sauce with authentic Italian flair.
Homemade Meatballs:
Tender and juicy, they soak up the tomato sauce as they cook, creating little pockets of flavor that add comfort and heartiness to every serving.
Braciole (Stuffed Beef Rolls):
Thin beef slices rolled with garlic, Parmesan, pine nuts, and prosciutto — these traditional Italian bundles infuse the gravy with complexity, combining layers of salt, umami, and delicate meatiness.
Diced Tomatoes and Tomato Paste:
The soul of the sauce — slow-cooked until deep red and concentrated. Together, they form a rich, savory base that clings beautifully to pasta.
Fresh Herbs — Basil and Parsley:
These aromatic touches balance the hearty meats and tomatoes with a burst of freshness, ensuring the gravy stays bright, fragrant, and authentically Italian.
Expert Tips:
Use a Mix of Meats for Depth:
The true magic of Sunday gravy lies in its diversity of meats. Combining pork (for richness), beef (for body), and sausage (for spice) ensures the sauce develops multiple layers of flavor as it simmers. Avoid skipping any — each plays a role in the final taste.
Render and Brown Properly:
Don’t rush the browning process. Take the time to caramelize the meats deeply on all sides before adding them to the sauce. Those browned bits at the bottom of the pan — known as “fond” — are liquid gold and form the flavor backbone of your gravy. Deglaze them with a splash of broth or wine before combining everything.
Simmer Low and Slow:
Patience is key. Let the gravy simmer gently for 2 to 2½ hours. This slow cooking allows the meats to release their juices, the pigs’ feet to break down into collagen, and the tomatoes to sweeten naturally. The sauce will thicken and develop that luscious, velvety texture typical of authentic Italian gravies.
Balance the Acidity:
Tomatoes can sometimes make the sauce overly sharp. A pinch of sugar (or a splash of milk) balances the acidity, resulting in a smooth, mellow flavor. This small adjustment transforms a good gravy into an extraordinary one.
Control the Fat Wisely:
While the rendered fat adds richness, too much can make the gravy heavy. Skim off excess oil from the surface during cooking, but leave just enough for flavor and sheen — it should glisten, not float.
Layer the Flavors:
Add ingredients gradually. Start with the aromatics, then build with browned meats, tomato base, and herbs. This structured layering ensures each component contributes distinctly, rather than blending into a flat one-note sauce.
Let It Rest Before Serving:
After simmering, allow the gravy to rest for 15–20 minutes off the heat. This helps the sauce thicken further and allows the flavors to settle and deepen. It’s even better the next day — the hallmark of a true Sunday sauce.
Italian Sunday Gravy With Pigs Feet
Ingredients:
For the Meat
Pigs’ feet or pork skin — 1 pound (450 g)
Italian sausage — 1 sweet and 1 hot link
Homemade Italian meatballs — 12 medium pieces
Beef short ribs (boneless) — 2 pieces
Braciole — 3 small rolls: to make, lay thinly sliced beef flat and sprinkle with chopped garlic, grated Parmesan, and pine nuts. Top with 1–2 slices of prosciutto, roll tightly, and secure with kitchen string.
Olive oil — for browning
For the Tomato Sauce
Diced tomatoes — 32 ounces (canned or fresh, with juices)
Tomato paste — 12 ounces
Roasted garlic — 1 clove
Vidalia or sweet onion — 1 large, chopped and divided
Fresh basil — ¼ cup, finely snipped
Italian parsley — a few sprigs
Sea salt — to taste
Instructions
1. Prepare the pigs’ feet (or skin).
Place the pigs’ feet in a medium saucepan and add enough water to cover them completely.
Bring to a boil and cook for 5 minutes to remove impurities.
Drain, rinse well, and discard the boiling water.
Transfer the cleaned pigs’ feet to a large stainless steel pot with 2 cups of fresh water, then set over medium heat.
2. Make the tomato base.
In a blender, combine the diced tomatoes, tomato paste, roasted garlic, and half of the chopped onion.
Blend until smooth and pour the mixture into the pot with the pigs’ feet.
3. Sauté the aromatics.
In a skillet, heat a drizzle of olive oil over medium heat.
Add the remaining chopped onion and cook until soft and golden, about 5 minutes.
Add the sautéed onion to the pot to deepen the sauce’s flavor.
4. Brown the meats.
In the same skillet, add another tablespoon of olive oil.
Working in batches, brown the beef short ribs, sausages, bracciola, and meatballs until nicely seared on all sides.
This step adds rich, caramelized flavor to the gravy.
Once browned, transfer all the meats into the sauce pot.
5. Add herbs and simmer.
Stir in the fresh basil and parsley sprigs, then bring the sauce to a gentle simmer.
Cover the pot partially and cook on low heat for 2 to 2½ hours, stirring occasionally to prevent sticking.
Check the seasoning halfway through and add sea salt if needed.
6. Finish the sauce.
Once the pigs’ feet are tender and the sauce has thickened into a rich, hearty gravy, remove and discard the parsley sprigs.
The sauce should be deep red and fragrant, with the meats meltingly tender.
7. Serve and enjoy.
Serve the Sunday gravy over cooked ziti or penne pasta, either on its own or topped with portions of the slow-braised meats.
Finish with a sprinkle of fresh basil or grated Parmesan cheese, and enjoy this classic Italian comfort dish — slow-cooked, soul-warming, and perfect for sharing around the table.
Important Notes When Making Italian Sunday Gravy With Pigs’ Feet:
Choose Quality Tomatoes:
The base of this dish is the tomato sauce, so the quality of your tomatoes matters immensely. Opt for San Marzano or Italian plum tomatoes — their natural sweetness and low acidity create a smoother, richer gravy. Avoid overly processed canned sauces, which can taste metallic or sharp.
Handle the Pigs’ Feet Properly:
This ingredient is what gives the gravy its deep, gelatinous richness. Make sure to boil and rinse the pigs’ feet first to remove impurities and excess fat. This step keeps the sauce clean, glossy, and free of unpleasant aromas while still retaining that traditional body.
Don’t Skip the Browning Step:
Every meat in this recipe — the sausages, beef ribs, meatballs, and braciole — must be well browned before simmering. This caramelization locks in flavor and adds a savory depth that raw-simmered meats simply can’t achieve. It’s the foundation of authentic Italian gravy.
Mind the Cooking Order:
Start by building your tomato base, then slowly add the browned meats and herbs. The sauce and meats should cook together for hours, allowing their juices to infuse into one another. The longer they mingle, the richer and silkier the sauce becomes.
Avoid Over-Stirring:
Once the meats are in the pot, stir gently and infrequently. Over-stirring can cause the meatballs or braciole to fall apart and cloud the sauce. Instead, use a gentle folding motion to ensure everything cooks evenly.
Taste in Layers:
Italian Sunday gravy evolves over time. Taste the sauce at multiple stages — early on (to balance acidity), halfway (to adjust salt and herbs), and near the end (to fine-tune richness). The goal is harmony: savory depth without being too salty or tangy.
Cook on Low and Let Time Do the Work:
True Sunday gravy should never rush. Simmer it on the lowest possible flame. The slow reduction not only thickens the sauce naturally but also helps the collagen from the pigs’ feet emulsify into the broth, giving it that luxurious texture.
Remove the Herbs and Bones Before Serving:
Before ladling the gravy over pasta, make sure to fish out the parsley sprigs and any bones or pork skin pieces. This small step ensures a clean, silky presentation without bits that distract from the smooth sauce.
Use the Sauce in Two Ways:
Traditionally, Italians serve the sauce over pasta first, followed by the meat course separately. This honors the depth of the dish and gives guests two courses of enjoyment — one saucy, one hearty.
Make It Ahead for Maximum Flavor:
Like all great stews and gravies, this dish tastes even better the next day. The flavors deepen as it rests in the refrigerator overnight. Reheat it slowly on the stovetop, and you’ll find the sauce richer and more complex than the day before.
How to Enjoy Italian Sunday Gravy After Cooking:
Let the Flavors Rest Before Serving:
Once the gravy has finished simmering, resist the urge to serve it immediately. Allow it to rest for 15–20 minutes off the heat. This lets the fats settle, the sauce thicken slightly, and the flavors deepen — giving you that authentic, old-world Italian richness.
Separate the Meats and Sauce:
Traditional Italian families often serve Sunday gravy in two courses. First, ladle the rich tomato sauce over pasta such as ziti or rigatoni. Then, present the meats — the sausages, meatballs, beef short ribs, and braciole — on a platter as the main course. This allows guests to savor both the silky sauce and the tender, slow-braised meats individually.
Pair With the Right Pasta:
Choose sturdy, ridged pasta like rigatoni, penne, or ziti — shapes that can hold the thick, meaty sauce. Avoid delicate pasta like angel hair or linguine, which can become overwhelmed by the weight and texture of the gravy. Toss the pasta lightly with sauce rather than drowning it; let each noodle be coated but still visible.
Add Finishing Touches:
Sprinkle generously with freshly grated Parmesan or Pecorino Romano, a drizzle of extra-virgin olive oil, and a few torn basil leaves before serving. These final layers enhance aroma, balance acidity, and elevate the overall presentation.
Serve Family-Style for Authenticity:
Italian Sunday gravy is meant to be shared around a table, not served in isolation. Place the sauce in a large serving bowl and the meats on a platter in the center of the table. Let everyone help themselves, encouraging conversation and connection — just as Italian Sunday dinners are meant to be enjoyed.
Pair With the Right Sides and Drinks:
Serve with garlic bread or crusty Italian loaves to soak up the luscious sauce. Add a simple green salad with olive oil and balsamic vinegar for balance. Pair the meal with a robust red wine — like Chianti, Sangiovese, or Barbera — whose acidity complements the tomato base beautifully.
Use Leftovers Creatively:
Sunday gravy gets even better the next day, as the flavors meld overnight. Reheat gently over low heat and use it for meatball subs, baked ziti, lasagna, or even pizza sauce. You can also freeze portions for easy weeknight dinners — it reheats beautifully without losing texture or depth.
End the Meal in True Italian Style:
After such a hearty meal, finish with a light dessert like tiramisu, panna cotta, or lemon sorbet to cleanse the palate. A small espresso or digestif like limoncello completes the authentic Italian dining experience.
Nutrition Information
one serving of Italian Sunday Gravy with Pasta and Meats (approximately 1/8 of the total recipe).
Calories: 620 kcal | Total Fat: 38 g | Saturated Fat: 14 g | Monounsaturated Fat: 16 g | Polyunsaturated Fat: 2.5 g | Cholesterol: 145 mg | Sodium: 980 mg (depending on added salt and sausage) | Total Carbohydrates: 22 g | Dietary Fiber: 4 g | Sugars: 8 g | Protein: 48 g
Frequently Asked Questions:
Why are pigs’ feet used in this recipe — can I omit them?
Pigs’ feet (or pork skin) add natural gelatin and richness to the sauce, giving it a silky, luxurious texture. They also enhance the depth of flavor through slow simmering. If you prefer, you can omit them or replace them with pork neck bones or spare ribs for a similar meaty essence.
How long should I really simmer the sauce for the best flavor?
For authentic depth, simmer the sauce low and slow for at least 2 to 2½ hours, but letting it go for 3 to 4 hours will intensify the flavors and tenderize the meats even more. The longer it cooks, the richer and more “Sunday supper” it becomes.
Can I prepare the sauce and meats ahead of time?
Absolutely. Italian Sunday Gravy actually tastes better the next day because the flavors have more time to meld. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if it thickens too much.
What’s the best pasta to serve with Sunday gravy?
Traditionally, Italians use ziti, rigatoni, or penne, which hold up well to the thick sauce. Avoid delicate pastas like angel hair — they’ll get lost in the rich gravy. Always toss the pasta directly in the sauce before serving to help it absorb all that flavor.
How can I keep the sauce from becoming too greasy or heavy?
Two tips:
Skim off excess fat from the surface midway through simmering.
Balance richness by adding a small splash of red wine or a pinch of sugar to the sauce — this enhances acidity and rounds out the flavors beautifully.
How do I know when the gravy has reached the perfect consistency?
The gravy should be thick, glossy, and cling easily to the back of a spoon. This texture develops as the sauce simmers and the meats release collagen and fat into the tomato base. If it’s still thin after 2 hours, remove the lid and let it simmer uncovered for another 20–30 minutes to reduce and concentrate the flavor.
Should I brown the meats before adding them to the sauce, or can I skip that step?
Never skip browning — it’s one of the most important flavor-building steps. Browning caramelizes the surface of the meat, creating deep savory notes that enrich the sauce. Deglaze the skillet with a little broth or wine afterward and pour those browned bits into the pot — that’s pure gold for flavor.
Why is blending the tomato base important instead of just adding diced tomatoes?
Blending the tomatoes, garlic, and onion creates a silky, unified sauce that coats the meat and pasta beautifully. It also prevents chunky texture and ensures every spoonful is infused with balanced flavor. This technique mirrors what many Italian nonnas do for their smooth, “slow-cooked all day” gravies.
Can I use a slow cooker or pressure cooker instead of simmering on the stovetop?
Yes — this recipe adapts beautifully.
Slow Cooker: Brown the meats first, then cook everything on low for 7–8 hours or high for 4–5 hours.
Pressure Cooker (Instant Pot): Brown the meats using the sauté function, then cook on high pressure for 45 minutes with a natural release. The texture won’t be exactly the same, but it’s an excellent time-saving option.
What’s the secret to keeping the meat tender and not dry after long simmering?
Use low, gentle heat and ensure the meats stay submerged in the sauce during cooking. Avoid boiling — it toughens the proteins. If necessary, add a splash of broth halfway through to keep everything covered. The result will be fork-tender meat that practically melts in your mouth.