Soprano’s Sunday Gravy

Soprano’s Sunday Gravy is more than just a pasta sauce — it’s a slow-simmered ritual of love, patience, and tradition.

In the Italian-American kitchen, this rich tomato gravy becomes a gathering point, its aroma filling the house as pork, veal, sausage, and tender meatballs slowly infuse the sauce with their savory depth.

Every stir is a layering of flavor: sweet tomatoes, fragrant basil, and the hearty essence of browned meats blending into something that’s as much about family as it is about food. Served over pasta with a sprinkle of sharp Romano cheese, it’s not just dinner — it’s Sunday on a plate.

Why You’ll Love This Soprano’s Sunday Gravy Recipe:

A true taste of tradition – Slow-simmered meats and tomatoes create a deep, layered flavor that feels like it’s been passed down through generations.

Richness in every bite – Pork, veal, sausage, and meatballs each lend their unique character, turning the sauce into a complex symphony of savory notes.

An all-day cooking experience – The long, gentle simmer fills the home with irresistible aromas, making the meal as much about anticipation as it is about eating.

Versatile and generous – Serves as both a hearty pasta sauce and a main course of tender, braised meats, perfect for feeding a crowd.

Comfort and connection – More than just food, it’s a Sunday tradition that brings people together around the table for conversation, laughter, and memories.

Key Ingredients:

Pork neck bones or spareribs – Infuse the sauce with a deep, meaty richness and a hint of sweetness from the slow release of marrow and connective tissue.

Veal stew meat or shoulder chops – Tender and delicate, adding a subtle elegance and velvety texture to the gravy.

Italian sausage – Brings a burst of seasoning and aromatic fennel, enriching the sauce with its spiced, juicy drippings.

San Marzano or high-quality Italian tomatoes – Naturally sweet and low in acidity, forming the bright yet rich backbone of the gravy.

Fresh basil – Torn by hand, releasing a fragrant herbal note that lifts and balances the sauce’s richness.

Romano or Parmesan cheese – Sharp, salty, and nutty, adding a final layer of depth when sprinkled over the finished pasta.

Expert Tips:

Brown each meat separately – Pork, veal, and sausage release different flavors and fats; searing them individually ensures maximum caramelization and prevents overcrowding, which can steam rather than brown the meat.

Don’t rush the garlic – Let it gently turn golden before removing it from the pot; this infuses the oil with a subtle sweetness rather than the bitterness of burned garlic.

Use a food mill for the tomatoes – This removes seeds and skins, creating a smooth, velvety texture while preserving the fresh, pure tomato flavor essential for authentic gravy.

Simmer low and slow – Keep the sauce at a gentle bubble for hours. This allows the meat juices to fully meld with the tomatoes, developing a complex depth that can’t be rushed.

Season in layers – Add salt and pepper gradually as the sauce cooks. The flavors will concentrate over time, and seasoning in stages ensures perfect balance at the end.

Rest the sauce before serving – Letting it sit off the heat for 15–20 minutes allows the flavors to settle and makes the gravy taste even richer when it hits the pasta.

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.

Gumbo

Oxtails Recipe

Shrimp Scampi Pasta

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.

Important Notes When Making Soprano’s Sunday Gravy

Choose quality meats – The flavor of the gravy comes largely from the pork, veal, and sausage you use. Well-marbled cuts and fresh sausage will infuse the sauce with deeper, richer character.

Control the heat from start to finish – High heat may burn garlic or scorch tomatoes, leaving bitter notes. Gentle, steady heat preserves sweetness and allows flavors to develop naturally.

Tomatoes are the heart – Use high-quality canned Italian tomatoes, preferably San Marzano, for their natural sweetness and low acidity. Inferior tomatoes can result in a flat, overly acidic sauce.

Don’t skip the removal of garlic – This classic method gives you all of the garlic’s aroma without overpowering or leaving bitter, cooked-down pieces in the sauce.

Sauce consistency is adjustable – If the sauce thickens too much during its long simmer, add small amounts of water to keep it fluid enough to coat pasta beautifully.

Serve in two courses for tradition – The sauce coats the pasta for the first course, while the braised meats are served as a separate second course — a hallmark of authentic Sunday gravy.

How To Enjoy Soprano’s Sunday Gravy After Cooking

Let the gravy rest – Once cooking is complete, allow the sauce to sit for 15–20 minutes. This pause lets the flavors settle and the texture become richer, making every bite more harmonious.

Serve in the traditional two-course style – Start with pasta tossed generously in the gravy, topped with a snowfall of freshly grated Romano or Parmesan. Follow with the tender braised meats as a hearty second course.

Plate the pasta with care – Use a ladle to coat the pasta in sauce first, then top with extra gravy and a sprinkle of cheese so every strand or shell is perfectly dressed.

Offer plenty of bread – A crusty Italian loaf is essential for mopping up the rich, meaty sauce left behind on the plate.

Pair with the right wine – A bold Italian red such as Chianti Classico or Montepulciano d’Abruzzo will stand up to the richness and complement the sauce’s depth.

Add freshness at the table – Garnish with torn fresh basil or flat-leaf parsley for a burst of color and a fresh herbal lift to balance the long-cooked flavors.

Make it an occasion – This is not a dish for rushing. Set the table, pour the wine, and linger over each course — the cooking may take hours, but the enjoyment should last just as long.

Nutrition Information

For Soprano’s Sunday Gravy (per serving, assuming 8 servings total including pasta and meat):

Frequently Asked Questions:

Why is it called “Sunday Gravy” instead of tomato sauce?

In many Italian-American households, “gravy” refers to a long-simmered tomato sauce enriched with meats.

Unlike a simple marinara, Sunday Gravy includes multiple cuts — pork, veal, sausage, and meatballs — which infuse the sauce with deep, layered flavor.

Can I make Sunday Gravy ahead of time?

Yes, and it often tastes even better the next day. An overnight rest allows the meats, tomatoes, and seasonings to fully meld.

Reheat gently over low heat, adding a splash of water if the sauce has thickened too much.

Do I have to use all the different meats listed in the recipe?

No, but the combination of pork, veal, sausage, and meatballs gives the sauce its signature depth.

You can adapt based on availability, but aim for at least two types of meat for balance and complexity.

Why are the meats served separately from the pasta?

This is a traditional Italian-American approach. The sauce coats the pasta for the first course, while the braised meats are enjoyed as a second course.

It highlights each component and makes the meal feel more abundant.

Can I freeze Sunday Gravy?

Absolutely. Cool the sauce completely, remove the meats (if desired), and store in airtight containers for up to 3 months.

Thaw in the refrigerator overnight and reheat gently, adjusting the seasoning if needed before serving.

Why brown each type of meat separately instead of all together?

Each meat—pork, veal, sausage—releases different amounts of fat and browns at a different pace.

Cooking them separately ensures even caramelization, maximizes flavor, and prevents steaming from overcrowding the pot.

Why remove the garlic after cooking instead of leaving it in the sauce?

This classic method infuses the oil with garlic’s sweet, nutty aroma without letting it overpower the sauce.

Leaving garlic in for long cooking can make it bitter and overly dominant.

Should I use a food mill for the tomatoes or just chop them?

A food mill removes skins and seeds, producing a smoother, more refined sauce texture.

Chopping gives a chunkier, rustic result. The choice depends on your preferred sauce style.

Why simmer the sauce for such a long time?

The extended cooking allows the meats to release their juices into the tomato base, deepening the flavor.

It also tenderizes tougher cuts, making them succulent and rich.

When should I add the meatballs to the sauce?

Add them only after the sauce has simmered for about 2 hours.

This allows the base to develop its full flavor without breaking down the meatballs, and it lets the meatballs gently absorb the sauce during the final 30 minutes.