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
Scale
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
