Chef Jeffs Sunday Gravy Spaghetti Sauce
Experience the rich, slow-simmered flavors of Chef Jeff’s Sunday Gravy Spaghetti Sauce, a hearty and irresistible Italian-American classic perfect for a comforting family dinner. This recipe combines tender pork spare ribs, savory Italian sausage, and ground beef, all simmered in a robust tomato sauce infused with aromatic garlic, herbs like oregano and basil, and a splash of bold red wine for depth. The secret to its soul-warming magic lies in the low, slow cooking process, allowing the meats to tenderize and the flavors to meld beautifully over four hours. Serve this crowd-pleaser over a bed of al dente spaghetti, and don’t forget a generous sprinkle of Parmesan cheese for the perfect finishing touch. Whether you’re hosting Sunday supper or meal-prepping for the week, this savory, meat-loaded sauce is guaranteed to become your go-to recipe.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 0.5 pounds ground beef
- 0.5 pounds Italian sausage, casings removed
- 4 pieces pork spare ribs
- 6 ounces tomato paste
- 56 ounces crushed tomatoes
- 2 cups water
- 1 cup red wine
- 2 teaspoons granulated sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 cup fresh parsley, chopped
- 0.5 cups Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the onions and cook until softened and translucent, about 5 minutes.
Stir in the garlic and cook for 1 minute, until fragrant.
Add ground beef and Italian sausage to the pot. Cook until browned, breaking it into small pieces as it cooks. Remove the browned meat with a slotted spoon and set aside, leaving the cooking fat in the pot.
Add the pork spare ribs to the same pot and sear on all sides until browned, about 5 minutes. Remove the ribs and set aside.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2 minutes.
Pour in the crushed tomatoes and water, stirring to combine.
Return the browned ground meat, sausage, and seared ribs to the pot.
Stir in the sugar, oregano, basil, bay leaf, salt, and black pepper.
Bring the sauce to a gentle boil, then reduce the heat to low. Cover partially with a lid and simmer for 3 to 4 hours, stirring occasionally to prevent sticking.
During the last 30 minutes, stir in fresh parsley and adjust seasoning to taste.
Remove the bay leaf and discard. Carefully remove the ribs from the sauce; you can serve them on the side or shred the meat back into the sauce.
Serve over cooked spaghetti and sprinkle with Parmesan cheese, if desired.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 717 mg | 31% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.3 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 183 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
