Sunday gravy is an all-day project, but that’s the point. You brown pork ribs, Italian sausages, and meatballs separately, then let them simmer in San Marzano tomato sauce for three or four hours until the meat is tender and the sauce tastes like the best version of itself. Brown every piece of meat before it goes into the sauce, then keep the heat low enough that the sauce barely simmers.
Add the meatballs in the last hour so they don’t fall apart. The sauce will taste even better the next day after the flavors have had time to settle. So make it on Saturday if you’re serving it Sunday. Serve over rigatoni or penne with a mountain of grated Pecorino and thick slices of bread for mopping up every last bit.
Brown Every Piece of Meat Thoroughly
Make the meatballs first and set them aside. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork spare ribs on all sides, about eight minutes total. Remove and set aside. Brown the sausage links on all sides, about six minutes. Remove. Finally, brown the meatballs in batches, turning to sear all sides, about five minutes per batch. This browning step is what separates great Sunday gravy from mediocre. Don’t skip a single batch.
Build the Tomato Base with Aromatics
After browning the meats, reduce the heat to medium and cook the diced onion in the rendered fat for about five minutes. Add the minced garlic and cook for one minute until fragrant. Stir in the tomato paste and cook for two minutes until it darkens and caramelizes. Pour in the red wine and scrape up every browned bit from the bottom of the pot. Let the wine reduce by half. Add the crushed San Marzano tomatoes, tomato puree, oregano, red pepper flakes, salt, and pepper. Stir well.
Simmer Low and Slow for Hours
Return the pork ribs and sausages to the pot. Bring to a bare simmer, then cover with the lid slightly ajar. Cook on the lowest possible heat for two hours, stirring occasionally. Add the meatballs and fresh basil leaves. Continue simmering for another hour. The sauce should be thick, glossy, and deeply red. The ribs should be falling off the bone. Taste and adjust the seasoning. Serve the pasta tossed with some of the gravy, with the meats arranged alongside.
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Sunday Gravy (Italian Red Sauce with Meats)
- Total Time: 240 minutes
- Yield: 10 servings
Description
Sunday gravy is not just a tomato sauce — it is an event. This is the pot that Italian-American families put on the stove first thing Sunday morning and let simmer all day, building layers of flavor from braised meats, San Marzano tomatoes, and time. Pork ribs, Italian sausages, and meatballs all cook low and slow in the sauce until the meat is falling apart and the tomatoes have reduced into something rich, glossy, and profoundly savory. The pasta is almost an afterthought. The gravy is the point.
Ingredients
- 2 lbs pork spare ribs, cut into individual ribs
- 1 lb Italian sausage links (sweet or hot)
- 1 lb ground beef
- 1/3 cup plain breadcrumbs
- 1 large egg
- 1/4 cup grated Pecorino Romano
- 2 cloves garlic, minced
- 1/4 cup fresh flat-leaf parsley, chopped
- 3 tablespoons olive oil
- 1 large yellow onion, finely diced
- 8 cloves garlic, minced
- 2 cans (28 ounces each) San Marzano whole tomatoes, crushed by hand
- 1 can (28 ounces) tomato purée
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 4 fresh basil leaves
- 2 lbs rigatoni or penne
- Grated Pecorino Romano for serving
Instructions
- Make the meatballs: combine ground beef, breadcrumbs, egg, Pecorino, garlic, parsley, and a pinch of salt. Mix gently and roll into 1 1/2-inch balls.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the spare ribs on all sides, about 8 minutes total. Remove and set aside.
- Brown the sausage links on all sides, about 6 minutes. Remove and set aside.
- Brown the meatballs in batches, turning to sear all sides, about 5 minutes. Remove and set aside.
- Reduce heat to medium. Add the onion to the pot and cook 5 minutes in the rendered fat. Add the garlic and cook 1 minute. Stir in the tomato paste and cook 2 minutes until it darkens.
- Pour in the red wine and scrape up every browned bit from the bottom of the pot. Let the wine reduce by half.
- Add the crushed tomatoes, tomato purée, oregano, red pepper flakes, salt, and pepper. Stir well. Return the ribs and sausages to the pot. Bring to a bare simmer.
- Cover with the lid slightly ajar and cook on the lowest possible heat for 2 hours, stirring occasionally. Add the meatballs and basil leaves. Continue simmering for 1 more hour.
- The sauce should be thick, glossy, and deeply red. The ribs should be falling off the bone. Taste and adjust seasoning.
- Cook the pasta in heavily salted water until al dente. Toss with some of the gravy. Serve the pasta in bowls with the meats arranged alongside and more gravy spooned over. Finish with grated Pecorino.
Notes
- Browning every piece of meat before it goes into the sauce is what separates great Sunday gravy from a pot of boiled meat in tomatoes. Do not skip a single batch.
- The sauce must barely simmer — tiny bubbles breaking the surface, not a rolling boil. High heat toughens the meat and scorches the bottom.
- Sunday gravy is better the second day. Many families make it Saturday and reheat it Sunday — the overnight rest deepens every flavor in the pot.
- Prep Time: 30 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 10
- Sodium: 860
- Fat: 30
- Carbohydrates: 48
- Fiber: 4
- Protein: 38
- Cholesterol: 120
Frequently Asked Questions
Can I use a different cut of pork?
Pork spare ribs are traditional, but you can use pork shoulder cut into large chunks. The meat should be fatty enough to stay tender during the long braise. Avoid lean cuts, which will dry out.
Can I make this in a slow cooker?
You can, but you still need to brown the meats first in a skillet. Transfer everything to the slow cooker and cook on low for six to eight hours. The texture will be slightly different but still good.
Why is it called gravy instead of sauce?
In Italian-American cooking, a tomato sauce cooked with meat is often called gravy. The meats release their juices into the tomatoes, making it richer and more savory than a simple tomato sauce. It is a regional term.
