Traditional Italian Sunday Gravy
The heart and soul of Italian-American cooking. This slow-cooked meat sauce is a Sunday tradition that brings families together.
Prep Time
30 min
Cook Time
4 hours
Servings
12
Difficulty
Medium
Sunday Gravy—or "Sunday Sauce" as some families call it—is more than just a recipe. It's a ritual. Italian families have gathered around pots of slow-simmering tomato sauce loaded with meats for generations. The aroma fills the house, the sauce bubbles gently for hours, and by the time it's served, the meat is fall-apart tender and the flavors are deeply concentrated.
Ingredients
For the Meats:
- •2 lbs pork spare ribs or country-style ribs
- •1 lb beef chuck, cut into 2-inch pieces
- •1 lb Italian sausage (sweet or hot, or a mix)
For the Sauce:
- •1/4 cup extra virgin olive oil
- •1 large onion, finely diced
- •6 cloves garlic, minced
- •2 (28 oz) cans San Marzano tomatoes, crushed by hand
- •1 (6 oz) can tomato paste
- •2 cups water or beef broth
- •1 cup dry red wine (like Chianti)
- •2 tablespoons fresh basil, chopped
- •1 tablespoon fresh oregano (or 1 tsp dried)
- •1 teaspoon sugar
- •Salt and freshly ground black pepper to taste
- •1/2 teaspoon red pepper flakes (optional)
- •1 Parmesan cheese rind (optional, for extra depth)
Instructions
Brown the Meats
Season the pork ribs and beef chunks generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, brown the meats on all sides, about 3-4 minutes per side. Transfer to a plate and set aside.
Brown the Sausage
In the same pot, brown the Italian sausages on all sides, about 5 minutes total. Remove and set aside with the other meats. Don't worry about cooking them through—they'll finish in the sauce.
Build the Base
Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened and slightly caramelized, about 8-10 minutes. Add the garlic and cook for 1 minute until fragrant.
Add Tomato Paste
Add the tomato paste and stir constantly for 2-3 minutes. This caramelizes the paste and builds a deep, rich flavor foundation for your gravy.
Deglaze with Wine
Pour in the red wine and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to cook off some of the alcohol.
Add Tomatoes and Seasonings
Add the crushed San Marzano tomatoes (crush them by hand for the best texture), water or broth, basil, oregano, sugar, and red pepper flakes if using. Stir everything together.
Return the Meats
Nestle all the browned meats back into the sauce. If using, add the Parmesan rind—it will melt into the sauce and add incredible depth. Bring to a gentle simmer.
Slow Cook
Reduce heat to low, cover with the lid slightly ajar, and let the gravy simmer for 3-4 hours. Stir occasionally and add a splash of water if it gets too thick. The meat should become fall-off-the-bone tender.
Finish and Serve
Remove the Parmesan rind (if used). Taste and adjust seasoning with salt and pepper. Serve the gravy over rigatoni, penne, or your favorite pasta. Arrange the meats on a platter alongside, or shred them into the sauce.
Chef's Tips
- •Make it ahead: Sunday gravy tastes even better the next day. Make it Saturday, refrigerate overnight, and reheat gently on Sunday.
- •Use quality tomatoes: San Marzano tomatoes make a real difference. They're sweeter and less acidic.
- •Don't rush the browning: The caramelized crust on the meats adds incredible flavor to the final sauce.
- •Low and slow: Resist the urge to turn up the heat. A gentle simmer produces the most tender meat.
Wine Pairing
Sunday gravy pairs beautifully with medium to full-bodied Italian red wines. Try a Chianti Classico, Montepulciano d'Abruzzo, or Barbera. The acidity in these wines complements the tomatoes while standing up to the rich meat flavors.
View our wine selection →Taste Our Sunday Gravy at Sal De Forte's
Don't want to spend all day cooking? Our chefs prepare authentic Italian sauces using recipes passed down through the Vizzini family since 1985.