Description
A rich and hearty Italian Sunday Gravy, also known as Sunday Sauce, slow-simmered with Italian sausage, pork ribs, beef chuck, tomatoes, and aromatic herbs. Perfect for a family gathering, this traditional sauce is packed with robust flavors and tender meats, served best over pasta with grated Parmesan cheese.
Ingredients
Scale
Meats
- 1 pound Italian sausage (mild or hot)
- 1 pound bone-in pork ribs or pork neck bones
- 1/2 pound beef chuck or meatballs
Vegetables and Herbs
- 1 small yellow onion, diced
- 6 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
- 2 bay leaves
Tomato Base
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 tablespoons tomato paste
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
To Serve
- Grated Parmesan cheese
- Fresh basil leaves
Instructions
- Brown the meats: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add Italian sausage and brown on all sides. Remove and set aside. Repeat the process with pork ribs and beef chuck or meatballs until all meats are nicely seared. Set aside.
- Sauté vegetables: Reduce heat to medium. Add diced onion to the pot and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional minute to release aroma.
- Develop the tomato base: Stir in tomato paste and cook for one minute to deepen its flavor. Then add crushed tomatoes and tomato sauce to the pot, mixing thoroughly with onions and garlic.
- Add seasonings and simmer: Stir in salt, black pepper, sugar, dried oregano, red pepper flakes (if using), and bay leaves. Return all browned meats into the sauce, nestling them in carefully.
- Slow simmer the sauce: Lower heat to the lowest setting and simmer the sauce uncovered for 3 to 4 hours, stirring occasionally. This slow cooking helps the meats become tender and the sauce to thicken and develop deep flavors.
- Finish with fresh basil: During the last 10 minutes of cooking, stir in chopped fresh basil leaves. Remove bay leaves before serving.
- Serve: Ladle sauce with meat over your favorite pasta or shred meat into the sauce. Top with grated Parmesan cheese and additional fresh basil if desired.
Notes
- For the richest flavor, prepare the sauce a day ahead and refrigerate overnight. Reheat gently before serving.
- This recipe makes a large batch and freezes well, making it perfect for meal prep.
- To keep the recipe Gluten-Free, serve over gluten-free pasta.
