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