Italian Sunday Gravy With Meatballs And Sausage
Rich, slow-simmered, and steeped in tradition, Italian Sunday Gravy with Meatballs and Sausage is more than just a meal—it’s a ritual of comfort and family.
This iconic dish layers tender short ribs, juicy sausages, and hand-rolled meatballs in a robust tomato sauce infused with wine, herbs, and hours of gentle simmering. Each ingredient lends its essence to the gravy, creating a depth of flavor that is both rustic and luxurious.
Served over pasta with fresh basil, Parmesan, and warm bread for dipping, this dish embodies the soul of Italian home cooking—a feast meant to gather people around the table and linger in both taste and memory.
Why People Will Love Italian Sunday Gravy with Meatballs and Sausage:
A true labor of love – slow-simmered for hours, every bite carries the richness of time and care, making it more than just a dish but an experience.
Layers of flavor – tender short ribs, juicy sausages, and homemade meatballs each infuse the sauce, creating a gravy that is complex, hearty, and unforgettable.
Tradition in every pot – rooted in Italian-American heritage, it evokes the warmth of family gatherings and Sunday dinners that linger long after the meal.
Versatility at the table – ladled over pasta, paired with crusty bread, or enjoyed as leftovers, it transforms into multiple meals without losing its charm.
Comfort and celebration combined – both a cozy comfort food and a feast-worthy centerpiece, perfect for nourishing the body and bringing people together.
Key Ingredient:
Beef Short Ribs – slow-cooked until fall-off-the-bone tender, they infuse the sauce with richness, body, and depth.
Italian Sausage – whether sweet or spicy, the sausage adds bold flavor, seasoning the gravy from within as it simmers.
Homemade Meatballs – hand-rolled with a blend of beef, pork, breadcrumbs, and herbs, they bring comfort and tradition to every bite.
San Marzano Tomatoes – prized for their sweetness and low acidity, they form the soul of the gravy, breaking down into a velvety sauce.
Red Wine – used to deglaze and enrich, it layers in warmth and complexity, elevating the rustic flavors.
Fresh Basil and Rosemary – fragrant herbs that add brightness and balance to the long-simmered richness of the dish.
Expert Tips:
Brown every meat deeply – take the time to sear short ribs, sausages, and meatballs until a rich crust forms; this step builds layers of flavor that will carry through the entire gravy.
Deglaze with patience – after browning, scrape up all the caramelized bits with red wine; those browned fragments dissolve into the sauce and give it incredible depth.
Simmer low and slow – resist rushing. Three to four hours at a gentle simmer allows the meats to release their juices, herbs to bloom, and tomatoes to develop a velvety texture.
Mind the balance of acidity – San Marzano tomatoes are naturally sweet, but if the sauce tastes sharp, a small pinch of sugar or splash of milk can soften the edges without dulling the brightness.
Stagger the meat additions – short ribs need the longest cooking time, while sausages and meatballs should be added later so they stay juicy and don’t overcook.
Skim with care – near the end, skim excess fat off the top; this keeps the sauce rich but not greasy, letting the flavors shine cleanly.
Rest before serving – once finished, let the pot sit covered for 15 minutes; the gravy settles, flavors meld, and meats become even more tender.
Italian Sunday Gravy With Meatballs And Sausage
Ingredients
For the Meatballs
1 lb ground beef
1 lb ground pork
2 large eggs
¼ cup milk
2 garlic cloves, minced
1½ tablespoons Italian seasoning
1½ teaspoons salt
½ teaspoon black pepper
¼ cup fresh parsley, finely chopped
⅔ cup Italian-style breadcrumbs
For the Sunday Gravy
2 tablespoons olive oil
2 lbs beef short ribs
2 lbs Italian sausage (sweet or spicy)
1 medium yellow onion, diced
2 carrots, grated
6 garlic cloves, chopped
1 cup red wine
3 cans (28 oz each) whole San Marzano tomatoes, with juices, crushed by hand
6 oz tomato paste
3 cups water
1 cup fresh basil leaves, packed
1 sprig fresh rosemary
2 bay leaves
1 tablespoon dried oregano
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Make the Meatballs
1. In a large mixing bowl, whisk together the eggs, milk, minced garlic, Italian seasoning, salt, pepper, and parsley.
2. Stir in the breadcrumbs, then add the ground beef and pork. Mix gently by hand until everything is just combined—do not overmix.
3. Shape into meatballs about 1½–2 inches in size, making them as uniform as possible. Cover with plastic wrap and refrigerate until ready to use.
Brown the Meats
4. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
5. Brown the short ribs on all sides, then transfer to a plate. Repeat with the sausage links and then with the meatballs.
6. Once cooled, refrigerate the browned sausages and meatballs until it’s time to add them to the sauce.
Build the Flavor Base
7. If needed, add a splash of oil to the pot. Sauté the onion and grated carrots for 3–4 minutes, until softened.
8. Stir in the garlic and cook for 1 minute, until fragrant.
9. Pour in the red wine to deglaze, scraping up any browned bits from the bottom. Cook until the wine is reduced by half, about 3–4 minutes.
Make the Sunday Gravy
10. Add the crushed tomatoes, tomato paste, water, basil leaves, rosemary, bay leaves, oregano, salt, and pepper. Stir to combine.
11. Return the short ribs to the pot. Cover, reduce the heat to medium-low, and simmer for 2 to 2½ hours, stirring occasionally to prevent sticking.
12. Add the sausages and continue cooking uncovered for 1 hour. If the gravy becomes too thick, add a splash of water (though the sauce should remain rich and hearty).
13. Add the meatballs and simmer uncovered for another hour, stirring occasionally to keep the meats mostly submerged in the sauce. Maintain a gentle simmer throughout.
Finish & Serve
14. Near the end of cooking, skim off any excess fat from the surface. Taste and adjust seasoning with salt and pepper as needed.
15. Serve the Sunday Gravy ladled over your favorite pasta, topped with freshly grated Parmesan and fresh basil, alongside crusty bread for soaking up the sauce.
Important Notes When Making Italian Sunday Gravy with Meatballs and Sausage:
Meat choice defines the gravy – short ribs add richness and body, sausages contribute spice and seasoning, and meatballs bring a homemade touch. Skipping or substituting changes the character of the sauce, so balance according to what you use.
San Marzano tomatoes matter – authentic San Marzano tomatoes are sweeter and less acidic than standard canned tomatoes; they’re the backbone of the sauce’s flavor and texture. If using other varieties, taste and adjust seasoning.
Cooking time is non-negotiable – this gravy needs hours to develop. Rushing the simmer will leave meats tough and flavors flat; patience turns the sauce into something deeply layered and luxurious.
Herb placement is intentional – basil and rosemary should go in early to steep, while fresh basil at the end brightens the sauce. Overcooking delicate herbs can make them lose vibrancy.
Salt with caution – sausage, tomato paste, and broth can all add salt. Taste as you go rather than salting heavily upfront. The long simmer will concentrate flavors, and it’s easy to oversalt if not careful.
Texture is part of tradition – Sunday gravy is meant to be thick, clinging to pasta rather than soupy. If it’s too watery, simmer uncovered; if it’s too dense, loosen with a splash of water or wine.
Better the next day – like many slow-cooked sauces, the flavors deepen after resting overnight. Making it ahead can actually improve the overall taste.
How To Enjoy Italian Sunday Gravy with Meatballs and Sausage After Cooking
Serve it family-style – Sunday gravy is meant for sharing. Place the pot at the center of the table and let everyone ladle over their own pasta, creating a warm, communal experience.
Choose the right pasta – pair the rich gravy with hearty shapes like rigatoni, ziti, or pappardelle that can hold onto the thick sauce. Spaghetti works too, but wider pasta gives a more authentic bite.
Highlight the meats – don’t just bury the meats in the sauce. Present the short ribs, sausages, and meatballs on a platter alongside the pasta so guests can choose their favorite cuts.
Add finishing touches – garnish with freshly grated Parmesan or Pecorino Romano, torn basil leaves, and a drizzle of good olive oil for extra richness and aroma.
Pair with sides – crusty bread for dipping is essential, but you can also serve a crisp green salad or roasted vegetables to balance the richness.
Sip with intention – enjoy alongside a bold red wine such as Chianti, Sangiovese, or Montepulciano; the acidity cuts through the richness of the meats and sauce.
Enjoy leftovers creatively – use the gravy for lasagna, baked ziti, or even as a dipping sauce for sandwiches. The flavors deepen overnight, making it even better the next day.
Honor the tradition – take your time, savor each bite, and linger at the table. Sunday gravy is as much about the gathering and conversation as it is about the food itself.
Nutrition Information:
For Italian Sunday Gravy with Meatballs and Sausage (per serving, based on about 12 servings total ):
Calories: 565 kcal | Total Fat: 34 g | Saturated Fat: 11 g | Monounsaturated Fat: 14 g | Polyunsaturated Fat: 3.5 g | Cholesterol: 125 mg | Sodium: 880–1050 mg (depending on sausage, broth, and added salt) | Total Carbohydrates: 28 g | Dietary Fiber: 5 g | Sugars: 9 g | Protein: 34 g
Frequently Asked Questions:
What makes this different from a regular pasta sauce?
Sunday Gravy is a slow-simmered, meat-heavy sauce where the meats—short ribs, sausage, and meatballs—cook directly in the tomato base, infusing it with deep, layered flavors. A simple pasta sauce is usually lighter and quicker to prepare.
Can I make Sunday Gravy ahead of time?
Yes, in fact it tastes even better the next day. The flavors continue to meld as it rests, making it a great dish to prepare the night before and reheat gently before serving.
What pasta works best with Sunday Gravy?
Hearty pasta shapes such as rigatoni, ziti, pappardelle, or bucatini are ideal because they hold onto the thick sauce. Traditional spaghetti also works but doesn’t cling as well.
Can I freeze Sunday Gravy?
Absolutely. Let the sauce cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat on the stove over low heat, adding a splash of water or broth if the sauce has thickened too much.
Do I have to use all three meats (short ribs, sausage, meatballs)?
Not necessarily. Each meat adds its own character—ribs for richness, sausage for spice, and meatballs for comfort—but you can adjust based on preference or availability. Just know the flavor will change slightly if one is omitted.
Why do I need to brown the meats before simmering them in the sauce?
Browning caramelizes the surface of the meat, creating deep flavor through the fond (brown bits) left in the pot. This step builds the base of the gravy and adds richness that simmering alone cannot achieve.
When should I add the different meats to the sauce?
Add the short ribs first since they need the longest time to tenderize. Sausages go in later so they don’t overcook, and meatballs are added last to keep them juicy and intact.
Why is wine used in the sauce, and can I skip it?
Red wine deglazes the pot, lifting flavorful browned bits and adding complexity. If you prefer not to use alcohol, you can substitute with beef broth plus a splash of balsamic vinegar or grape juice for acidity.
How do I prevent the sauce from burning or sticking during the long simmer?
Keep the heat low so the sauce stays at a gentle simmer. Stir occasionally, scraping the bottom of the pot, and add a splash of water or broth if the gravy becomes too thick.
How can I keep the meatballs from falling apart in the sauce?
Do not overmix the meatball mixture, and chill them before browning to firm them up. Browning creates a crust that helps them hold together while simmering.