This Classic Italian Sunday Gravy is a warm and hearty dish perfect for family meals. With juicy meatballs, tasty sausages, and rich tomato sauce, it’s a feast for the senses!
Every Sunday, my family gathers to enjoy this comforting meal together. And let’s be real, who doesn’t love slurping up spaghetti with a generous helping of gravy? 🍝
I love that you can make a big batch and enjoy it for leftovers all week. So grab some bread for dipping and get ready for a cozy night in with loved ones!
Key Ingredients & Substitutions
Olive Oil: A staple in Italian cooking, olive oil adds richness and flavor. If you’re out, you can use canola or vegetable oil, but I prefer the unique taste of olive oil.
Onion and Garlic: These are the backbone of your gravy. I recommend using yellow onions for their sweetness. If you’re not a garlic lover, you could reduce the amount, but don’t skip it entirely for flavor!
Canned Tomatoes: Crushed tomatoes give the sauce its hearty texture. If fresh tomatoes are in season, feel free to chop them up. You can also mix it up with diced tomatoes for a chunkier sauce.
Red Wine: This ingredient creates depth but can be left out if you prefer. A splash of broth or a bit of balsamic vinegar can add some acidity and flavor if you want a non-alcoholic option.
Italian Sausage: Choose between sweet or hot. I often pick sweet for a milder flavor. If you need a leaner option, ground turkey sausage works too!
Meatballs: Homemade are great, but pre-packaged ones can save time. Choose beef or poultry meatballs based on your preference.
Pasta: While spaghetti is a classic choice, any pasta will work. Try penne, fettuccine, or even whole wheat for a healthier option!
How Do I Get the Best Flavor from My Gravy?
The secret to a flavorful sauce lies in the cooking technique. Here are my tips for success:
- **Sautéing**: Start by sautéing the onions and garlic until fragrant. It creates a delicious base.
- **Browning Meat**: Don’t rush this step! Browning the sausage and meatballs adds a rich flavor. Make sure they get a nice golden crust!
- **Deglazing**: After browning the meat, pouring in red wine helps lift the flavorful bits stuck to the pot. Let it simmer to reduce for extra depth.
- **Simmering**: Patience is key! Let the gravy simmer for several hours. This melds the flavors beautifully. If it thickens too much, just add a bit of hot water or broth.
With these techniques, your Sunday Gravy will be a hit! Enjoy the process—you’re creating more than just a meal!
Classic Italian Sunday Gravy
Ingredients You’ll Need:
For the Gravy:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 cup red wine (optional)
- 1 teaspoon sugar
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 pound Italian sausage links (sweet or hot)
- 1 pound beef meatballs (prepared or homemade)
- 1/2 pound pork ribs or beef short ribs (optional)
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
For Serving:
- 1 pound spaghetti or your favorite pasta
- Crusty Italian bread, for dipping
How Much Time Will You Need?
This classic Sunday gravy recipe requires about 20 minutes of prep time and then 2 to 3 hours of simmering to allow the flavors to develop. Make sure to plan ahead so you can enjoy a leisurely family meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the finely chopped onions and sauté until they are translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
2. Brown the Meat:
Next, add the Italian sausage links to the pot and brown them on all sides. Once browned, remove the sausages from the pot and set them aside. In the same pot, add the beef meatballs and brown them as well before removing them and setting aside with the sausages. If you’re using pork or beef ribs, brown those too, then remove them from the pot.
3. Deglaze the Pot:
Pour in the red wine (if using) to deglaze the pot. Scrape up any browned bits from the bottom using a wooden spoon. Let the wine reduce by half, which should take about 5 minutes.
4. Build the Sauce:
Add the crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, basil, thyme, salt, and pepper into the pot. Stir well to combine all the ingredients.
5. Simmer and Develop Flavors:
Return the browned sausages, meatballs, and ribs (if using) back to the pot. Bring the sauce to a gentle simmer, then lower the heat to maintain a slow simmer. Cover the pot partially and let the gravy cook for at least 2 to 3 hours. Stir occasionally, and if the sauce gets too thick, add a bit of water or broth.
6. Cook the Pasta:
About 20 minutes before you’re ready to serve, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Once cooked, drain well.
7. Serve and Enjoy:
Plate the spaghetti topped with a generous serving of Sunday gravy, along with the meatballs, sausages, and ribs. Garnish with fresh basil leaves and sprinkle grated Parmesan cheese on top. Serve with crusty Italian bread for dipping in the savory sauce!
This recipe feeds a family generously and fills the house with the rich aromas of classic Italian cooking—a perfect tradition for Sundays! Buon Appetito!
FAQ for Classic Italian Sunday Gravy
Can I Use Ground Meat Instead of Sausage?
Absolutely! You can substitute Italian sausage with ground beef or turkey for a leaner option. Simply season with Italian herbs to mimic the flavor of sausage.
How Can I Make This Recipe Vegetarian?
To make a vegetarian version, replace the meat with lentil meatballs or veggie sausage. You can also add more vegetables like mushrooms, zucchini, or bell peppers for added flavor and texture.
Can I Make Sunday Gravy Ahead of Time?
Yes, this gravy is perfect for making ahead! You can prepare it a day in advance and store it in the refrigerator. Just reheat gently on the stove before serving. It actually tastes even better after the flavors have had more time to meld!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the gravy for up to 3 months. Just thaw it in the fridge overnight before reheating.