Italian Sunday sauce

Italian Sunday Sauce (also called “Sunday Gravy”) is a beloved Italian-American tradition — a rich, slow-cooked tomato sauce loaded with meats like meatballs, sausage, pork ribs, and sometimes braciole (stuffed beef rolls). It’s typically made on Sundays for large family meals, simmering for hours to build deep, layered flavor.

🇮🇹 Italian Sunday Sauce (Sunday Gravy)

📝 Ingredients:

Meats (customizable):

• 1 lb Italian sausage (sweet or hot)

• 1 lb pork ribs or pork neck bones

• 1/2 lb beef short ribs or stew beef

• Meatballs (your favorite recipe – optional but traditional)

• Braciole (optional – thin beef rolled with garlic, parsley, and cheese)

For the Sauce:

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 6 cloves garlic, minced

• 2 (28 oz) cans crushed tomatoes (San Marzano preferred)

• 1 (6 oz) can tomato paste

• 1/2 cup red wine (optional but adds depth)

• 1 tsp sugar (to balance acidity)

• 1 tsp dried oregano

• 1 tsp dried basil (or a handful of fresh basil)

• Salt & pepper to taste

• Red pepper flakes (optional, for heat)

• Fresh parsley or basil for garnish

🍳 Instructions:

1. Brown the Meats:

   • In a large heavy pot or Dutch oven, heat olive oil over medium heat.

   • Brown sausages, ribs, beef, and braciole in batches. Remove and set aside.

   • Brown meatballs last if using (or bake separately).

2. Sauté the Aromatics:

   • In the same pot, add chopped onion and cook until soft.

   • Add garlic and tomato paste; cook for 1–2 minutes until fragrant.

   • Deglaze with red wine (scrape the bottom of the pot).

3. Build the Sauce:

   • Add crushed tomatoes, sugar, oregano, basil, salt, pepper, and red pepper flakes.

   • Return all browned meats to the pot (nestled into the sauce).

   • Bring to a gentle boil, then reduce heat to low.

4. Simmer Low & Slow:

   • Simmer uncovered or partially covered for 3–4 hours, stirring occasionally.

   • Add meatballs about 30–60 minutes before serving so they stay tender.

   • Adjust seasoning as needed.

🍝 Serve With:

• Cooked pasta (rigatoni, ziti, spaghetti)

• Grated Parmesan or Pecorino Romano

• Crusty Italian bread

• Extra sauce on the side!

❤️ Pro Tips:

• Don’t rush it — the longer it simmers, the better the flavor.

• Always remove the meats before serving, then plate the pasta with sauce and serve meats on the side — the traditional way.

• Leftovers taste even better the next day.