Authentic Italian Sunday Gravy

Italian Sunday Gravy is a comforting, rich sauce that transforms a variety of meats into a delicious family feast. Traditionally simmered for hours, this hearty dish combines tender pork, flavorful sausage, and savory meatballs in a robust tomato sauce, infused with garlic and herbs.

Perfect for serving over pasta, this recipe is a celebration of Italian flavors and a wonderful way to gather loved ones around the dinner table. Whether it’s a special occasion or a cozy Sunday meal, this gravy is sure to warm hearts and satisfy appetites!

Italian 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)

1½ 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

Step 1: Heat the Oil Begin by warming the olive oil in a large pot or Dutch oven over high heat.

Season the pork with salt and pepper, then sear it until it is nicely browned on all sides. Remove the pork and set it aside.

Step 2: Sauté Onions Reduce the heat to medium and add the diced onion to the pot. Sauté until the onion becomes soft, about 5 minutes.

Step 3: Add Garlic and Chili Flakes Incorporate the sliced garlic and red chili flakes, cooking for an additional 2 minutes.

Step 4: Stir in Tomato Paste Mix in the tomato paste and cook for about 1-2 minutes until it’s well combined with the onions and garlic.

Step 5: Add Tomatoes and Seasonings Pour in the whole peeled or crushed tomatoes, bay leaves, and minced parsley. Season with salt and pepper, then fill one empty tomato can with water and add it to the pot. If using whole tomatoes, break them apart with a wooden spoon or use an immersion blender for a smoother texture.

Step 6: Combine and Simmer Bring the sauce to a boil, then add the pork, sausage, and meatballs back into the pot. Reduce the heat to low and allow it to simmer gently for about 3 hours, stirring every 20 minutes to prevent sticking.

Step 7: Taste and Serve Once the sauce has thickened and the pork is tender, taste and adjust seasoning if necessary. Remove the bay leaves and any bones from the pork. Transfer the meats to a serving platter.

Step 8: Pasta and Garnishes Toss the cooked pasta with a bit of sauce, then serve the remaining sauce in gravy boats. Present the platter of meats alongside, along with bowls of grated Pecorino Romano and ricotta cheese for guests to enjoy.

Enjoy this rich and hearty Italian dish!

Notes:

Meat Variations: Feel free to mix and match cuts of pork based on your preference. Ribs, neck bones, and pork chops all add unique flavors to the sauce.

Tomato Choices: Both whole peeled and crushed tomatoes work well. If using whole tomatoes, breaking them up during cooking will yield a chunkier sauce.

Seasoning Adjustments: Taste the sauce as it simmers and adjust the seasoning as needed. A pinch of sugar can help balance acidity, but it’s optional.

Sausage Options: Use a combination of hot and sweet Italian sausage for a balanced flavor, or choose one type based on your heat preference.

Make-Ahead: This gravy can be made a day in advance. The flavors deepen and improve after sitting overnight in the fridge.

Simmering Time: For the best results, allow the sauce to simmer low and slow for a few hours. This helps tenderize the meat and infuse the sauce with flavor.

Vegetable Additions: You can add chopped carrots, celery, or bell peppers for extra flavor and nutrition if desired.

Serving Suggestions: Serve the sauce over your favorite pasta, but it also pairs beautifully with polenta or crusty bread.

Freezing: Leftovers can be frozen in an airtight container for up to 3 months. Reheat gently on the stove or in the microwave.

Garnishing: Consider garnishing with fresh basil or parsley for added freshness and color when serving.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of meat?

Yes! You can mix and match cuts of pork, or even use beef, chicken, or turkey if you prefer.

How long should I simmer the sauce?

For the best flavor, simmer the sauce for about 3 hours on low heat, stirring occasionally.

Longer cooking times can enhance the flavors further.

What kind of pasta works best with this gravy?

Traditional pasta like spaghetti, rigatoni, or penne works well, but feel free to use your favorite type.

Can I make this dish vegetarian?

Yes! You can replace the meat with hearty vegetables like mushrooms and zucchini, and use vegetable broth with plant-based meat alternatives.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Can I make this in advance?

Absolutely! This sauce can be made a day in advance, and the flavors improve after sitting overnight in the fridge.

What if I can’t find Italian sausage?

You can substitute with any type of sausage you prefer, or use ground meat mixed with Italian seasonings for flavor.

How do I thicken the sauce if it’s too watery?

If the sauce is too thin, you can simmer it uncovered for a while to reduce it, or stir in a bit of tomato paste to thicken.

What can I serve with this dish?

Besides pasta, you can serve it with crusty bread, polenta, or a fresh salad for a complete meal.

Can I freeze the gravy?

Yes! Allow it to cool completely, then transfer to an airtight container or freezer bag for freezing.

Reheat gently when ready to serve.