A hearty Italian Sunday Gravy made with pork, sausage, meatballs, and a rich tomato sauce. Perfect for family dinners and leftovers.
You know those meals that feel like more than just food? That’s what Italian Sunday Gravy is for me. It’s not just a recipe; it’s a family heirloom passed down through generations. My grandmother—tiny, fierce, and always wearing her apron—would start simmering the sauce early Sunday morning. By lunchtime, the house smelled like a little piece of Italy.
I remember her wooden spoon, which she wielded like a magic wand. She’d taste the sauce, mutter something in Sicilian (probably about needing more salt), and then wave the spoon at us kids if we dared sneak a taste. But we always snuck one anyway. How could we not?
Making this dish now feels like stepping into her shoes—or at least trying to. I can’t promise I get it exactly right every time. Sometimes the sauce is a little thick; sometimes the meatballs are a touch too big. But honestly, that’s what makes it feel real. It’s not about perfection. It’s about family, laughter, and the inevitable debate over who gets the last meatball.
Why You’ll Love This Italian Sunday Gravy Recipe?
- Deep, Rich Flavors: The combination of pork, sausage, and meatballs simmered in tomato sauce creates layers of flavor you can’t rush.
- Family Tradition: It’s the kind of meal that turns dinner into an event.
- Flexible and Forgiving: Whether you use store-bought meatballs or tweak the spices, it still turns out amazing.
- Perfect for Leftovers: This sauce tastes even better the next day (if there’s any left).
- Crowd-Pleaser: It feeds a big group without breaking a sweat.
Ingredient Notes:
Here’s why each ingredient earns its place in this dish:
- Pork (Loin, Ribs, or Neck Bones): The pork adds richness to the sauce and practically falls apart after simmering for hours.
- Italian Sausage: Sweet, spicy, or a mix—whatever fits your taste buds.
- Meatballs: Homemade is great if you have time, but store-bought works in a pinch.
- Canned Tomatoes: High-quality canned tomatoes are key. They’re sweeter and more consistent than fresh ones.
- Garlic and Onion: The base of every good Italian sauce. You can’t skip these.
- Tomato Paste: Adds depth and a slightly sweet, concentrated tomato flavor.
- Herbs (Parsley and Bay Leaves): Bay leaves bring an earthy undertone, and parsley adds freshness.
- Cheese: A sprinkle of Pecorino Romano or a dollop of ricotta at the end makes it sing.
How To Make Italian Sunday Gravy?
Step 1. Sear the Pork
Start by heating olive oil in a big pot or Dutch oven. Season the pork with salt and pepper, then sear it on all sides until golden brown. Don’t skip this step—it’s where a lot of the flavor starts. Once browned, set the pork aside.
Step 2. Build the Sauce Base
Lower the heat and toss in the diced onion. Let it cook for about 5 minutes until it softens and smells incredible. Add garlic and chili flakes, cooking for another couple of minutes. Stir in the tomato paste and let it cook briefly to deepen the flavor.
Step 3. Add Tomatoes and Herbs
Pour in the canned tomatoes (juice included), then add the bay leaves and parsley. If you’re using whole peeled tomatoes, break them up with a wooden spoon or an immersion blender. Add a can of water to keep the sauce from getting too thick.
Step 4. Simmer with the Meats
Bring the sauce to a boil, then reduce the heat to low. Add the seared pork, sausage, and meatballs. Cover and let it simmer for about 3 hours, stirring every 20 minutes to prevent sticking. Trust me, your kitchen will smell amazing by this point.
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Step 5. Taste and Adjust
After simmering, taste the sauce. Does it need more salt? Maybe a pinch of sugar to balance the acidity? Make those final adjustments.
Step 6. Serve in Style
Remove the bay leaves and transfer the meats to a platter. Toss some al dente pasta with a bit of sauce, then serve the rest in a gravy boat. Don’t forget the cheese—it’s the cherry on top.
Storage Options:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors only get better with time.
- Freezer: This sauce freezes like a dream. Portion it out into freezer-safe containers and store for up to 3 months.
Variations and Substitutions:
Feeling creative? Here are some ways to switch things up:
- Different Meats: Try beef short ribs or lamb for a unique twist.
- Vegetarian: Replace the meat with roasted eggplant, zucchini, and mushrooms.
- Spicy: Add extra chili flakes or use spicy Italian sausage for a kick.
- Herb Swaps: Fresh basil or oregano can be great additions.
What to Serve with Italian Sunday Gravy?
This dish is a meal in itself, but here’s how to make it even better:
- Pasta: Spaghetti or rigatoni are classics, but feel free to experiment.
- Bread: A crusty loaf for soaking up every last bit of sauce.
- Salad: Something light and refreshing, like arugula with lemon vinaigrette.
- Wine: Pair with a bold red like Chianti or Barbera.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! This sauce actually tastes better the next day, so go ahead and make it ahead.
Can I use fresh tomatoes?
Sure! Just blanch, peel, and chop them before adding them to the pot.
What’s the best pasta for this sauce?
Spaghetti and rigatoni are my go-tos, but any sturdy pasta will work.
Italian Sunday Gravy isn’t just a recipe—it’s a celebration of family, tradition, and really good food. Whether you’re making it for a big gathering or just want leftovers for days, this dish is guaranteed to impress.
What’s your family’s version of Sunday Gravy? Or do you call it sauce? Let’s chat in the comments—I’d love to hear your stories (and your tips)!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Sunday Gravy
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 –3 lbs pork loin, chops, ribs, or neck bones
- Kosher salt and black pepper to taste
- 1 small yellow or sweet onion finely diced
- 5 cloves garlic thinly sliced
- Pinch of red chili flakes
- 3 tablespoons tomato paste
- 2 28-ounce cans whole peeled or crushed tomatoes
- 2 bay leaves
- 1 tablespoon finely minced Italian parsley
- Pinch of sugar optional
- 1½ lbs Italian sausage hot, sweet, or a mix
- 1 batch of homemade Italian meatballs or 16–20 store-bought meatballs cooked
- Pasta for serving
- Grated Pecorino Romano cheese for serving
- Ricotta cheese for serving
Instructions
Prepare and Sear the Pork
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the pork generously with salt and pepper. Sear the pork on all sides until golden brown, approximately 6–8 minutes. Remove the pork and set aside.
Cook the Aromatics
- Reduce the heat to medium and add the diced onion to the pot. Sauté for about 5 minutes, or until softened. Add the garlic and a pinch of red chili flakes, stirring frequently to prevent burning. Cook for an additional 2 minutes.
Build the Sauce
- Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly. Add the canned tomatoes along with their juices, using a wooden spoon to break them apart. For a smoother sauce, blend the tomatoes with an immersion blender. Add one can of water to the pot, along with the bay leaves and parsley.
Combine the Ingredients
- Return the seared pork to the pot, then add the sausage and meatballs. Ensure the meats are submerged in the sauce. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and allow the sauce to simmer for 3 hours, stirring every 20 minutes to prevent sticking.
Final Adjustments
- After 3 hours, taste the sauce and adjust the seasoning with salt, pepper, or a pinch of sugar if needed. Remove the bay leaves and any bones from the pork.
Serve and Enjoy
- Transfer the meats to a large platter using a slotted spoon. Toss cooked pasta with a small portion of the sauce and serve with the platter of meats. Offer the remaining sauce in a gravy boat or serving dish. Garnish with grated Pecorino Romano cheese and serve with ricotta on the side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
