Donofrio Sunday Gravy
Transform your Sunday dinner into an unforgettable feast with Donofrio Sunday Gravy, a rich, slow-simmered Italian-American classic bursting with bold flavors and hearty comfort. This time-honored recipe features tender Italian sausage, succulent bone-in pork ribs, and melt-in-your-mouth beef chuck roast, all simmered to perfection in a luscious tomato sauce made with hand-crushed San Marzano tomatoes, red wine, and aromatic herbs like oregano, basil, and bay leaves. Infused with caramelized garlic and a touch of heat from red pepper flakes, this robust gravy is ideal for smothering over al dente spaghetti or rigatoni. Finished with torn fresh basil and a sprinkle of grated Parmesan, this savory dish is perfect for bringing the whole family together around the table. Whether for a cozy Sunday supper or a special occasion, Donofrio Sunday Gravy delivers authentic Italian comfort and flavor with every bite.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 6 garlic cloves, minced
- 4 Italian sausage links
- 1.5 pounds bone-in pork ribs
- 1 pound beef chuck roast
- 2 28-ounce cans canned whole San Marzano tomatoes, crushed by hand
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 2 bay leaves
- to taste salt
- to taste black pepper
- 0.25 cup fresh basil leaves, torn
- 1 pound spaghetti or rigatoni
- for serving parmesan cheese, grated
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes. Then add the minced garlic and cook for 1 more minute until fragrant.
Remove the onion and garlic from the pot and set aside. Increase the heat to medium-high.
Sear the Italian sausage links, pork ribs, and beef chuck roast in batches. Cook until browned on all sides, about 2-3 minutes per side. Transfer the meats to a plate.
Reduce the heat to medium. Return the onion and garlic to the pot, and stir in the tomato paste. Cook for 2 minutes to caramelize the paste.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes.
Add the crushed San Marzano tomatoes to the pot, along with the sugar, oregano, basil, red pepper flakes, and bay leaves. Stir to combine.
Return the seared meats (Italian sausage, pork ribs, and beef chuck roast) to the pot, nestling them into the sauce.
Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 3 1/2 to 4 hours, stirring occasionally to prevent sticking. Add a bit of water if the sauce gets too thick.
Taste the sauce and adjust seasoning with salt and black pepper as needed. Stir in the fresh torn basil leaves during the last 10 minutes of cooking.
While the sauce is finishing, cook the spaghetti or rigatoni according to package instructions in salted boiling water.
Serve the pasta topped with generous ladles of Sunday Gravy, along with pieces of the tender, slow-cooked meats. Sprinkle with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.2 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1128 mg | 24% | |
*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.
