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
Units
- 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