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Ingredients
For the Sauce:
- ¼ cup olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 (28 oz) cans crushed tomatoes
- 1 (15 oz) can tomato paste
- 1 (28 oz) can tomato sauce
- 1 cup red wine (optional but recommended for depth of flavor)
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for a little heat)
- 2 bay leaves
For the Meats:
- 1 pound Italian sausage links
- 1 pound pork ribs or pork shoulder, cut into chunks
- ½ pound meatballs (you can make your own or use store-bought)
- ½ pound beef short ribs (optional but adds incredible flavor)
- 1 cup grated Parmesan cheese (for serving)
Directions
1. Brown the Meats
In a large pot or Dutch oven, heat olive oil over medium heat. Brown the Italian sausage, pork, and beef in batches until nicely seared on all sides. Set aside the browned meats.
2. Sauté the Vegetables
In the same pot, add the diced onions and cook until softened and golden, about 5–7 minutes. Add the minced garlic and cook for another minute, until fragrant.
3. Add the Tomato Base
Stir in the tomato paste and cook for 2–3 minutes to caramelize. This deepens the flavor of the sauce. Add the crushed tomatoes, tomato sauce, red wine (if using), sugar, oregano, basil, salt, pepper, and red pepper flakes. Stir everything together.
4. Return the Meats
Add the browned meats back into the pot, along with the bay leaves. Bring the sauce to a gentle simmer.
5. Simmer Low and Slow
Lower the heat to a simmer and cover the pot partially with a lid. Allow the sauce to cook for 3–4 hours, stirring occasionally. This long cooking time allows the flavors to meld and the meats to become tender and juicy. If the sauce becomes too thick, add a little water or more wine to loosen it.
6. Cook the Meatballs (if not already cooked)
If you’re making homemade meatballs, you can either bake them in the oven or fry them in a pan, then add them to the simmering sauce for the last hour of cooking. If using pre-cooked meatballs, add them in the final hour as well.
7. Serve the Sauce
Once the sauce is rich and the meats are tender, remove the bay leaves and discard. Serve the sauce over your favorite pasta—spaghetti, rigatoni, or penne work well. Plate the meats separately or mix them into the sauce.
Tips & Variations
- Meat Choices: Sunday Gravy is versatile. You can add other meats like lamb, veal, or even chicken to your sauce.
- Vegetarian Option: Skip the meats and focus on slow-simmering the tomato sauce with extra vegetables like mushrooms and bell peppers.
- Slow Cooker Version: Brown the meats and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6–8 hours for a hands-off approach.
- Wine Substitute: If you prefer not to use wine, simply add a cup of beef or vegetable broth for added depth.
How to Store and Reheat
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