In Italian-American homes, Sunday dinner is more than just a meal; it’s a cherished tradition. And at the heart of that tradition is the Sunday Gravy. This isn’t just a simple sauce; it’s a rich, slow-simmered masterpiece that fills the house with an incredible aroma and brings the family to the table. Our recipe for Italian Sunday Gravy is a true labor of love, combining savory meatballs, tender short ribs, and flavorful sausage in a rich, rustic tomato sauce. It’s a celebratory meal that is perfect for a big family gathering, a special occasion, or a cozy Sunday dinner.
Why I love This Recipe
I’m a huge fan of recipes that tell a story, and this one has a long, delicious history. What I love most is the depth of flavor that comes from the long, slow simmer. It’s not a meal you rush; it’s a meal you savor, and the hours of simmering allow all the flavors from the various meats, the fresh herbs, and the high-quality tomatoes to meld together into a sauce that is truly unforgettable. I also appreciate the genius of browning the meats first. This simple step adds a crucial layer of flavor that forms the foundation of the gravy. Making a large pot of this gravy is an act of love, and serving it is a way to share that love with everyone at the table.
Ingredients
For the Meatballs:
- 2 pounds ground beef
- 2 eggs
- 1/4 cup milk
- 2 garlic cloves, minced
- 121 Tbsp Italian seasoning
- 121 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 2/3 cup Italian style breadcrumbs
For the Sunday Gravy:
- 2 Tbsp olive oil
- 2 pounds short ribs
- 2 pounds beef sausage (spicy or sweet)
- 1 medium yellow onion, diced
- 2 carrots, grated
- 6 garlic cloves, chopped
- 1 cup red wine
- 3 (28oz) cans Whole San Marzano Tomatoes with their juices, crushed by hand
- 6oz tomato paste
- 3 cups water
- 1 cup fresh basil leaves, packed
- 1 sprig rosemary
- 2 bay leaves
- 1 Tbsp dried oregano
- Salt to taste
- Pepper to taste
Swaps and Notes
- Meatballs: While ground beef is the classic choice, you can also use a mixture of beef, pork, and veal for a more traditional flavor. The key is to not overmix the meat, which can make the meatballs tough.
- Short Ribs: Short ribs add a wonderful depth of flavor to the gravy. You can also use other cuts of meat, such as pork ribs, lamb shanks, or a bone-in pork shoulder.
- Sausage: The recipe calls for beef sausage, but you can also use Italian pork sausage (spicy or sweet) for a delicious alternative.
- Red Wine: A dry red wine like Chianti or Cabernet Sauvignon adds a beautiful depth of flavor to the sauce. If you prefer not to use alcohol, you can simply substitute it with an equal amount of chicken or beef broth.
- Tomatoes: San Marzano tomatoes are highly recommended for this recipe. Their sweetness and low acidity are perfect for a long-simmered gravy. Crushing them by hand gives the sauce a rustic, authentic texture.
List of Steps for the Recipe
- Prepare the Meatballs: In a large bowl, whisk together the eggs, milk, minced garlic, Italian seasoning, salt, black pepper, and chopped parsley. Add the breadcrumbs and ground beef, and mix by hand until all the ingredients are just combined. Do not overmix. Form the mixture into 121−2 inch same-sized meatballs. Cover them and refrigerate until ready to use.
- Brown the Meats: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides. Remove them to a plate. Then, brown the beef sausage links and set them aside. Finally, brown the meatballs and also set them aside.
- Build the Gravy Base: Add a dash of olive oil to the pot if needed, and sauté the diced onion and grated carrots for 3−4 minutes. Add the chopped garlic and sauté for another minute until fragrant.
- Deglaze with Wine: Pour in the red wine and deglaze the pot, scraping up any brown bits from the bottom. This is a crucial step for building flavor. Cook until the wine is reduced by half, about 3−4 minutes.
- Simmer the Gravy: Add the crushed whole tomatoes, tomato paste, water, fresh basil leaves, rosemary, bay leaves, dried oregano, salt, and pepper. Stir well to combine. Add the browned short ribs to the gravy.
- Slow Cook the Meats: Cover the pot, reduce the heat to medium-low, and let the gravy simmer for 2−2.5 hours, stirring occasionally. Add the beef sausages to the gravy and cook for another hour, uncovered.
- Add the Meatballs: Add the meatballs and cook, uncovered, for another hour. Make sure the meats are mostly submerged under the gravy and stir occasionally. Maintain a gentle simmer throughout the cooking time.
- Finish and Serve: Towards the end of the cooking time, skim off any excess fat from the top of the gravy. Taste and adjust the seasoning for salt and pepper. Serve the Sunday Gravy hot over your favorite pasta shape, along with fresh Parmesan, basil, and crusty bread.
Tips for Success
- Don’t Overmix the Meatballs: Overmixing the meatball mixture can result in a tough, dense meatball. Mix just until the ingredients are combined.
- Brown the Meats: Searing the meats before adding them to the gravy is a crucial step. It creates a rich, complex flavor that is the foundation of a great gravy.
- The Long Simmer: The long, slow simmer is what makes this gravy so special. It tenderizes the meat and allows all the flavors to meld together into a rich, cohesive sauce.
- Use Good Tomatoes: Using high-quality San Marzano tomatoes is highly recommended. Their sweetness and low acidity are perfect for a long-simmered gravy.
Serving Suggestions and Pairings
This Italian Sunday Gravy is a complete meal on its own. It is traditionally served over pasta shapes that can hold the rich sauce, such as rigatoni or ziti. Serve it with a side of fresh Parmesan cheese, more fresh basil, and a loaf of warm, crusty bread for dipping.
For a drink pairing, a full-bodied red wine like a Chianti or a Cabernet Sauvignon would be a perfect complement to the rich, savory flavors.
Nutritional Information
(Please note that this is an estimate and will vary based on specific brands and portion sizes)
This is a hearty, indulgent meal that is rich in protein and calories. It’s a wonderfully satisfying meal that is perfect for a special occasion or a cozy family dinner. The estimated calories are around 620 per serving.
Storage and Leftover Tips
Leftovers of this gravy are fantastic and often taste even better the next day! Store any remaining portions in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a serving in a pot and gently warm it on the stovetop over low heat, stirring occasionally. This gravy also freezes beautifully.
Final Thoughts
This Italian Sunday Gravy recipe is a timeless classic for a reason. It’s a comforting, delicious, and easy meal that is perfect for any occasion. The combination of tender meats and a rich, savory sauce is simply irresistible. I hope you enjoy this effortless and delicious meal as much as I do!
Authentic Italian Sunday Gravy: A Slow-Simmered Family Tradition
Ingredients
- 1 cup fresh basil leaves
- 1 Tbsp dried oregano
- 2 lbs beef short ribs
- 1 lb Italian sausage
- 1 lb ground beef
- 1 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 large onion, chopped
- 2 cans (28 oz each) crushed tomatoes
- 1 cup red wine
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and cook for another minute until fragrant.
- In a bowl, combine ground beef, breadcrumbs, egg, and season with salt and pepper. Form into meatballs and set aside.
- Add short ribs and sausage to the pot, browning on all sides.
- Pour in the red wine and scrape the bottom of the pot to release any browned bits.
- Add crushed tomatoes, basil, and oregano. Stir well and bring to a simmer.
- Carefully add the meatballs to the pot. Cover and let simmer for at least 2 hours on low heat, stirring occasionally.
- Adjust seasoning with salt and pepper as needed before serving.
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