Sunday Gravy
Transform your Sunday dinner into a feast with this hearty and flavor-packed Sunday Gravy recipe. Perfected over hours of slow simmering, this Italian-American classic combines rich crushed tomatoes with tender, fall-off-the-bone pork ribs, beef short ribs, and juicy Italian sausage. Infused with aromatic garlic, fresh basil, and a touch of sweetness, the sauce develops layers of complex flavor that make it truly irresistible. Whether you serve it over your favorite pasta or mop it up with crusty bread, each comforting bite feels like a warm embrace. Ideal for family gatherings or meal prep, this versatile dish yields generous servings and tastes even better the next day. Don't forget to garnish with Parmesan for the ultimate finishing touch! Keywords: Sunday Gravy, Italian-American recipe, slow-simmered sauce, pasta sauce, hearty family meal, comfort food.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 4 Italian sausage links
- 4 Bone-in pork ribs
- 3 Beef short ribs
- 1 large Onion, finely chopped
- 5 Garlic cloves, minced
- 6 ounces Tomato paste
- 56 ounces Crushed tomatoes
- 28 ounces Tomato sauce
- 2 cups Water
- 6 Fresh basil leaves
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 teaspoons Sugar
- 6 Cooked meatballs (optional)
- 1 pound Cooked pasta of choice
Instructions
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Add the Italian sausage links and sear until browned on all sides, about 5 minutes. Remove and set aside.
Add the pork ribs and beef short ribs to the pot and sear until browned on all sides, about 8-10 minutes. Remove and set aside with the sausage.
Lower the heat to medium and add the chopped onion to the pot. Cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the tomato paste and cook for 2 minutes, stirring constantly, to caramelize it slightly.
Pour in the crushed tomatoes, tomato sauce, and water, stirring well to combine.
Return the sausage, pork ribs, and beef short ribs to the pot along with any juices that may have accumulated.
Add the fresh basil leaves, dried oregano, salt, ground black pepper, and sugar. Stir to coat everything in the sauce.
Bring the mixture to a boil, then reduce the heat to low and cover partially. Allow the sauce to simmer gently for 3 to 4 hours, stirring occasionally to prevent sticking.
If adding cooked meatballs, stir them into the sauce during the last 30 minutes of cooking.
Once the sauce has thickened and the meat is tender, remove the ribs and sausage from the pot. Shred the meat from the bones of the ribs and slice the sausage. Return the meat to the pot.
Serve the Sunday Gravy over cooked pasta of your choice. Garnish with grated Parmesan cheese and additional fresh basil if desired.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1758 mg | 76% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 19.0 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1598 mg | 34% | |
*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.
