If you’ve never spent a lazy afternoon watching a pot bubble away on the stove, filling the house with irresistible aromas, you really owe it to yourself to try Italian Sunday Gravy. This iconic dish is much more than a simple meat sauce—it’s a rich, meaty, slow-simmered celebration that brings friends and family running to the table. Overflowing with sausage, tender pork, hearty beef, and tomatoes, it’s the kind of recipe you make as a loving gesture, and every bite tastes like comfort and tradition.
Ingredients You’ll Need
The beauty of Italian Sunday Gravy is that every ingredient plays an important role, from the savory meats to the sweet tomatoes and aromatic herbs. Here’s what makes this classic irresistible:
- Olive oil: A bold Italian staple that helps brown the meats and soften the onions for a flavorful foundation.
- Italian sausage links (sweet or hot): These add a deep, spiced pork flavor and a juicy bite to the finished gravy.
- Pork ribs or pork shoulder chunks: For succulent richness and a silky texture in the sauce.
- Beef chuck or stew meat: Adds hearty depth and becomes meltingly tender after a long simmer.
- Salt and black pepper: Essential for seasoning every layer; don’t be shy with them!
- Onion (chopped): Gives the sauce a gentle sweetness and extra savory flavor.
- Garlic (minced): Irresistibly fragrant and a must in any self-respecting Italian sauce.
- Tomato paste: Intensifies the tomato flavor and thickens the gravy beautifully.
- Whole peeled San Marzano tomatoes (crushed by hand): They bring juiciness and a sweet, concentrated tomato flavor.
- Tomato sauce: Balances out the texture, making everything perfectly saucy.
- Dried oregano: A classic Italian herb that rounds out the tomato’s acidity.
- Dried basil: Gives a soft herbal note that underscores the whole sauce.
- Red pepper flakes (optional): For a little heat that brightens the whole pot.
- Bay leaf: Lends subtle earthiness—don’t forget to fish it out at the end!
- Red wine: Adds depth and a touch of sophistication. Use one you’d happily drink.
- Sugar (optional): Just a pinch smooths out the acidity of the tomatoes.
- Fresh parsley (chopped): Sprinkled in at the end for fresh, bright notes.
- Fresh basil leaves (chopped): Gives every bite a last-minute garden-fresh lift.
- Grated Parmesan cheese (for serving): The perfect salty-nutty finishing touch.
- Cooked pasta such as rigatoni or spaghetti (for serving): Wide noodles and hearty shapes soak up that luscious gravy.
How to Make Italian Sunday Gravy
Step 1: Brown the Meats
Browning the sausage, pork, and beef is key to developing rich, layered flavors in Italian Sunday Gravy. Heat the olive oil in a large Dutch oven over medium heat. Season the meats with salt and pepper, then brown each type Main Course. Don’t rush this step—deep, caramelized bits mean loads of extra taste. Transfer the browned meats to a plate as you go.
Step 2: Sauté the Aromatics
Add the chopped onion to the same pot and sauté until softened, about 5 minutes, scraping up any flavorful browned bits from the bottom. Stir in the garlic next, letting it cook just long enough to release its aroma—about a minute is perfect.
Step 3: Build the Sauce
Stir in the tomato paste and cook for a couple minutes, stirring constantly, until it darkens slightly. This step transforms the tomato paste into a powerhouse of savory flavor. Then, pour in the hand-crushed San Marzano tomatoes, tomato sauce, oregano, basil, red pepper flakes (if you like a little heat), bay leaf, red wine, and a pinch of sugar if your tomatoes taste a little sharp. Mix well to combine.
Step 4: Simmer with the Meats
Return all the browned meats to the pot, nestling them deep into the sauce. Bring everything to a simmer, then reduce the heat to low. Cover the pot partially and let your Italian Sunday Gravy bubble gently for 3 to 4 hours. Stir now and then, adding water as needed to keep things loose and prevent sticking. By the end, the meats will be falling-apart tender and the sauce velvety and deeply flavored.
Step 5: Finish and Serve
Remove the bay leaf, and just before serving, stir in the fresh parsley and basil for a burst of color and freshness. Serve the meats whole, or shred them to stir back into the sauce. Ladle your glorious Italian Sunday Gravy over a heaping bowl of pasta, and don’t be shy with the Parmesan on top!
How to Serve Italian Sunday Gravy
Garnishes
The best garnish for Italian Sunday Gravy is a generous flurry of grated Parmesan cheese, but don’t stop there—a few torn basil leaves or a sprinkle of fresh parsley make every plate look extra inviting. If you want even more richness, offer a drizzle of good olive oil right at the table.
Side Dishes
Serve this hearty gravy with a big salad—think peppery arugula with a squeeze of lemon—or classic garlic bread for mopping up all that saucy goodness. A simple roasted vegetable or crunchy antipasto platter pairs perfectly as well, rounding out the meal in true Italian fashion.
Creative Ways to Present
Italian Sunday Gravy is show-stopping just on pasta, but for something special, pile the meats on a platter and spoon over extra sauce so everyone can help themselves. Or, layer the sauce and shredded meat into baked ziti or lasagna for a comforting twist. Leftover gravy also makes an unbeatable meatball sub or even a pizza base the next day!
Make Ahead and Storage
Storing Leftovers
Once cool, store any leftover Italian Sunday Gravy in an airtight container in the refrigerator for up to four days. The flavors only deepen and improve overnight, making it a fantastic dish to prepare ahead for busy weeknights or unexpected guests.
Freezing
Italian Sunday Gravy freezes like a dream. Divide the cooled sauce and meat into freezer-safe containers or heavy-duty zip-top bags (removing as much air as possible), and freeze for up to three months. Thaw overnight in the refrigerator for best results.
Reheating
To reheat, warm the sauce and meats in a pot over gentle heat, stirring occasionally until steaming hot. If the sauce has thickened too much in the fridge, simply add a splash of water or broth until it reaches your desired consistency. Avoid aggressively boiling to keep the meat tender and juicy.
FAQs
What makes Italian Sunday Gravy different from regular pasta sauce?
Italian Sunday Gravy stands apart because it’s simmered slowly with multiple cuts of meat, infusing the sauce with rich, deep flavors. Regular pasta sauces are usually made quicker and focus more on the tomatoes, while this gravy is all about that luxurious, meaty character and a longer cooking time.
Can I use different types of meat?
Absolutely! While classic Italian Sunday Gravy includes sausage, pork, and beef, you can easily substitute in short ribs, braciole, or even chicken thighs if you’re feeling adventurous. Mixing and matching gives you lots of flexibility and every family has their own spin.
Why should I crush the tomatoes by hand?
Crushing the San Marzano tomatoes by hand creates a wonderfully rustic texture, with bits of tomato throughout the sauce. This gives the gravy body and a homemade feel that’s harder to get from pre-crushed or puréed tomatoes.
Can I make Italian Sunday Gravy in advance?
Yes, and you should! Like many slow-simmered dishes, Italian Sunday Gravy is actually more flavorful the next day. Make it ahead, refrigerate, and gently reheat before serving for maximum taste.
Is it possible to make this dish gluten-free?
Definitely. The sauce and meats are naturally gluten-free, so simply use a gluten-free pasta or serve the gravy with roasted potatoes for a celiac-friendly feast the whole family can enjoy.
Final Thoughts
If Italian Sunday Gravy isn’t part of your Sunday ritual yet, now’s the perfect time to make it your own tradition. Whether you’re cooking for family or friends, this dish feels like a celebration every single time. Give it a try—you’ll be amazed how a humble pot on the stove can fill your home (and your heart) with pure Italian joy.
Print
Italian Sunday Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Enjoy a taste of Italy with this hearty and flavorful Italian Sunday Gravy recipe. Slow-simmered with a variety of meats and aromatic herbs, this sauce is perfect for ladling over your favorite pasta.
Ingredients
Meats:
- 2 tablespoons olive oil
- 1 pound Italian sausage links (sweet or hot)
- 1 pound pork ribs or pork shoulder chunks
- 1 pound beef chuck or stew meat
- Salt and black pepper to taste
Sauce:
- 1 large onion (chopped)
- 6 cloves garlic (minced)
- 1/4 cup tomato paste
- 2 cans (28 ounces each) whole peeled San Marzano tomatoes (crushed by hand)
- 1 can (15 ounces) tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1/2 cup red wine
- 1 teaspoon sugar (optional)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh basil leaves (chopped)
For Serving:
- 1/4 cup grated Parmesan cheese
- Cooked pasta such as rigatoni or spaghetti
Instructions
- Prepare the Meats: Brown the sausage, pork, and beef in olive oil. Set aside.
- Sauté Onion and Garlic: Cook onion until softened, then add garlic.
- Add Remaining Ingredients: Stir in tomato paste, tomatoes, sauce, herbs, wine, and sugar. Return meats to pot.
- Simmer: Cover and simmer for 3 to 4 hours, stirring occasionally.
- Finish and Serve: Stir in fresh herbs before serving over pasta. Top with Parmesan.
Notes
- You can make this gravy a day ahead—the flavor improves overnight.
- If using bone-in meat, remove bones before serving.
- Substitute short ribs or braciole for extra richness.
- Serve with crusty bread and a salad for a full meal.
Nutrition
- Serving Size: 1.5 cups sauce with meat
- Calories: 480
- Sugar: 6g
- Sodium: 760mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg
