Why You’ll Love This Recipe
Authentic Italian Gravy, often referred to as “Sunday Sauce,” is a slow-simmered tomato-based sauce enriched with meats, herbs, and aromatics. It’s a beloved Italian-American tradition, made to bring family and friends together around the table. Unlike simple marinara, this gravy is deeply flavorful, thick, and hearty, thanks to the combination of sausage, beef, pork, and sometimes meatballs that simmer for hours in the sauce. The result is a rich, velvety gravy infused with meaty depth and fragrant herbs. Perfect served over pasta, alongside crusty bread, or as the centerpiece of a big Sunday meal, this recipe is both comforting and timeless. If you’re looking for a sauce that tastes like it’s been passed down for generations, this is it.
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Authentic Italian Gravy
- Total Time: 3 hrs 20 mins
- Yield: 8 servings
- Diet: Halal
Description
A rich and hearty tomato-based sauce, slow-simmered with meat, herbs, and aromatics, known as Italian ‘Sunday Gravy,’ traditionally served over pasta with meatballs or sausages.
Ingredients
- 2 tbsp olive oil
- 1 lb Italian sausage links
- 1 lb beef short ribs or pork spareribs
- 1/2 lb meatballs (optional, precooked)
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 1 can (6 oz) tomato paste
- 1 cup red wine
- 1 tsp sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- 2 bay leaves
- Salt and black pepper, to taste
- Fresh basil and parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- Brown Italian sausage and ribs on all sides, then remove and set aside.
- Add onions and sauté until translucent, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Deglaze pot with red wine, scraping up any browned bits.
- Add whole tomatoes (crushed by hand or with a spoon), tomato paste, sugar, oregano, basil, red pepper flakes, bay leaves, salt, and black pepper. Stir well.
- Return browned meats (and meatballs if using) to the pot.
- Reduce heat to low, cover partially, and simmer gently for 2–3 hours, stirring occasionally, until sauce thickens and flavors meld.
- Remove bay leaves and adjust seasoning to taste.
- Serve hot over pasta, topped with fresh basil and parsley.
Notes
- For deeper flavor, cook sauce up to 4 hours on low heat.
- Can be made ahead—flavors intensify the next day.
- Freeze in airtight containers for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Main Course, Sauce
- Method: Simmering
- Cuisine: Italian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Olive oil – The base for sautéing and infusing the sauce with richness.
Italian sausage (mild or hot) – Adds spice and depth to the gravy.
Beef short ribs or chuck roast – Provides meaty flavor and richness.
Pork ribs or pork shoulder – Balances the sauce with tenderness and sweetness.
Meatballs (optional) – Classic addition for a hearty Sunday sauce.
Onion – Creates a sweet, aromatic base.
Garlic – Essential for authentic Italian flavor.
Tomato paste – Deepens the sauce with concentrated tomato richness.
Crushed tomatoes – The main body of the sauce, simmered until thick.
Red wine – Adds depth and complexity.
Beef broth – Enhances the meaty flavor of the gravy.
Fresh basil – Brings brightness and freshness.
Dried oregano – Adds classic Italian herb flavor.
Bay leaves – Infuse the sauce with subtle aroma during simmering.
Red pepper flakes (optional) – For a touch of heat.
Salt and black pepper – Essential seasonings to balance flavors.
Grated Parmesan cheese – Stirred in at the end for richness.
Directions
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Brown the sausage, beef, and pork on all sides, working in batches if necessary. Remove and set aside.
In the same pot, sauté onion until softened, then add garlic and tomato paste, cooking until fragrant and slightly caramelized. Deglaze with red wine, scraping up browned bits from the bottom. Add crushed tomatoes, beef broth, basil, oregano, bay leaves, salt, pepper, and red pepper flakes if using. Stir to combine.
Return all browned meats (and meatballs, if using) to the pot. Bring to a gentle simmer, then reduce heat to low. Cover partially and simmer for 3–4 hours, stirring occasionally, until the sauce thickens and the meats are tender. Remove bay leaves and adjust seasoning as needed.
Serve the gravy over pasta, with meat served on the side or directly in the sauce. Garnish with Parmesan and fresh basil.
Servings and timing
This recipe makes 8 servings. Preparation takes 20 minutes, while simmering requires 3–4 hours. In total, it’s ready in about 4 hours and 20 minutes—perfect for a Sunday family dinner.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations and Customizations
Meatless Option – Omit the meats for a lighter, marinara-style sauce.
Herb Upgrade – Add fresh thyme or rosemary for a deeper herbal flavor.
Cheesy Twist – Stir in Pecorino Romano along with Parmesan.
Spicy Gravy – Use hot Italian sausage and extra red pepper flakes.
Vegetable Boost – Add finely chopped carrots and celery with the onions for more body.
Slow Cooker Version – Brown meats and aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Pressure Cooker Method – Use an Instant Pot to reduce simmering time to about 1 hour.
FAQs
Why is it called “gravy” and not “sauce”?
Italian-American families often refer to a meat-based tomato sauce as “gravy,” distinguishing it from a simple marinara.
Can I make this ahead of time?
Yes, the flavor improves the next day as the sauce continues to develop.
Do I have to use wine?
No, you can substitute with extra beef broth if you prefer.
Can I use canned tomato puree instead of crushed tomatoes?
Yes, though crushed tomatoes provide more texture.
How do I keep the sauce from burning?
Simmer gently on low heat and stir occasionally.
What pasta works best?
Rigatoni, spaghetti, or pappardelle are all great choices for holding the hearty sauce.
Can I add sugar to the sauce?
Yes, a pinch of sugar can balance acidity if needed.
Do I need all three meats?
No, but using a mix of beef, pork, and sausage creates the most authentic flavor.
Can I leave the meat in the sauce when serving?
Yes, but traditionally the meats are served alongside the pasta, not mixed in.
Can I freeze the meat separately from the sauce?
Yes, freezing them separately makes reheating easier.
Conclusion
Authentic Italian Gravy is a timeless, soul-warming dish that brings people together over a rich, slow-simmered sauce filled with hearty meats and bold flavors. Whether served over pasta, with crusty bread, or as the centerpiece of a Sunday family dinner, this recipe is comforting, traditional, and endlessly satisfying. Once you make it, you’ll understand why it has been cherished across generations.
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