Authentic Italian Sunday Gravy
“All my family can say about this recipe is: Oh my goodness it is amazing! This will be put in my favorites notebook and made over and over.”
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Ingredients
Meat
- 2 pounds pork spareribs or beef short ribs
- 1 pound sweet Italian sausage, casings removed
- 1 pound meatballs (homemade or store-bought)
- Optional: pork shoulder, braciole, or other meats
Tomatoes
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 cans (28 oz each) crushed San Marzano tomatoes
- 1 can (6 oz) tomato paste
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Red pepper flakes (optional, for heat)
Other
- 1/4 cup red wine (optional)
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium-high heat. Brown the ribs and sausage in batches until nicely browned on all sides. Remove and set aside. Lightly brown the meatballs if using.
- Sauté Onions and Garlic: In the same pot, cook the chopped onion until translucent. Add the minced garlic and cook for another minute.
- Add Tomatoes and Meat: Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and optional red pepper flakes. Stir well. Return the browned meat to the pot. Add red wine if desired.
- Simmer: Bring the sauce to a simmer, then reduce heat to low. Cook uncovered for 3-4 hours, stirring occasionally, until the meat is tender and the sauce is rich and flavorful.
Tip: Serve this hearty Italian meat sauce over rigatoni, spaghetti, or your favorite pasta. Don’t forget crusty bread to soak up the gravy!
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