Sunday Gravy Real Italian Spaghetti Sauce and Meatballs
Transport your taste buds to an authentic Italian Sunday dinner with this deeply flavorful Sunday Gravy Real Italian Spaghetti Sauce and Meatballs recipe. Slow-simmered for hours, this hearty masterpiece layers robust flavors of juicy Italian sausage, tender pork ribs, and perfectly seasoned meatballs with a rich, homemade tomato sauce infused with garlic, onion, and aromatic herbs like oregano and basil. The extra time and care spent browning the meats and crafting meatballs with Parmesan, breadcrumbs, and fresh parsley add depth and texture to every bite. Served over al dente spaghetti and garnished with fresh basil and grated Parmesan, this dish is more than just a meal—it's a comforting, family-style tradition. Whether you're recreating Italian-American classics or hosting a special gathering, this recipe delivers bold, authentic flavors that will have everyone coming back for seconds. Perfect for Sunday dinner, holiday feasts, or any occasion that calls for a cozy, homemade touch.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 56 ounces Crushed tomatoes (canned)
- 28 ounces Tomato sauce (canned)
- 2 cups Water
- 2 teaspoons Dried oregano
- 2 teaspoons Dried basil
- 0.5 teaspoons Crushed red pepper flakes
- 2 leaves Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 Italian sausage links
- 1 pound Bone-in pork ribs or pork neck bones
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.75 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 2 large Eggs
- 1 pound Spaghetti or pasta of choice
- 2 tablespoons Fresh basil (optional, for garnish)
Instructions
Heat olive oil in a large, heavy pot over medium heat. Sauté the onion until soft and translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant, but not browned.
Stir in the tomato paste, cooking for 2 minutes to deepen the flavor.
Add the crushed tomatoes, tomato sauce, and water. Stir to combine.
Season the sauce with oregano, basil, red pepper flakes, bay leaves, salt, and black pepper. Bring to a simmer.
Brown the Italian sausage links in a skillet over medium heat until seared on all sides. Add them to the sauce.
In the same skillet, brown the pork ribs or pork neck bones. Add these to the sauce as well.
Reduce the heat to low and let the sauce simmer, partially covered, for 3 hours. Stir occasionally to prevent sticking.
While the sauce is cooking, prepare the meatballs. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, eggs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until just combined; do not overwork the mixture.
Form the mixture into golf ball-sized meatballs (about 1 1/2 inches in diameter).
Heat olive oil in a clean skillet over medium heat. Sear the meatballs in batches until browned on all sides (they do not need to be fully cooked).
Add the browned meatballs to the sauce and continue simmering for another hour.
Cook the spaghetti according to package instructions in salted boiling water. Drain and set aside.
Remove the bay leaves and any large meat pieces from the sauce before serving.
Serve the spaghetti topped with meatballs and Sunday gravy. Garnish with fresh basil and more grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1557 mg | 68% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 179 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1265 mg | 27% | |
*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.
