Authentic Italian Sunday Gravy: A Timeless Family Tradition

For many, the word “gravy” evokes images of savory brown drippings poured over mashed potatoes. But step into an Italian-American home, particularly on a Sunday, and “gravy” takes on a whole new, vibrant meaning: a rich, slow-simmered tomato sauce, deeply infused with the flavors of various meats and aromatic herbs. This isn’t just a sauce; it’s a tradition, a labor of love, and the undisputed heart of countless Sunday family meals. While a quick weeknight sauce might involve browning onions, garlic, and Italian sausage before adding tomatoes and a splash of wine, there’s nothing quite like the experience of a true Sunday Gravy. The lingering aroma of garlic and basil filling the entire house is a promise of comfort, heritage, and an unforgettable meal.

This cherished recipe, adapted from the wonderful Vita Greco, embodies the authentic spirit of Italian-American cooking. It calls for a medley of meats – succulent pork ribs, robust Italian sausage, and tender homemade meatballs – all lovingly sautéed and then simmered for hours in a rich tomato base flavored with fresh flat-leaf parsley, basil, and an abundance of garlic. The result is a sauce so profound in flavor, so comforting in its embrace, that you’ll be eager to dive in as soon as it’s ready. Don’t forget to serve it with plenty of crusty bread, perfect for soaking up every precious drop of this marvelous creation.

The Heart of Italian-American Cuisine: What Makes Sunday Gravy So Special?

The tradition of Sunday Gravy is deeply woven into the fabric of Italian-American culture, particularly among families with roots in Southern Italy. Immigrants arriving in America brought with them their culinary heritage, adapting traditional ragus (meat sauces) to the ingredients available in their new home. “Gravy” became the affectionate term for this slow-cooked, hearty tomato sauce brimming with meat, a term distinct from the lighter, often meatless “sauce” or “sugo” more common in Italy itself. It’s a dish that symbolizes family gatherings, a time for stories, laughter, and connection around the dinner table.

Preparing Sunday Gravy is more than just cooking; it’s a ritual. It often starts early in the morning, filling the house with an intoxicating aroma that builds anticipation throughout the day. The long simmering time isn’t just for cooking; it’s for melding flavors, tenderizing the meats, and allowing the essence of each ingredient to contribute to a harmonious whole. This isn’t a dish to rush; it’s a dish to savor, both in its creation and its consumption. Each spoonful offers a taste of history, a hug from generations past, and a celebration of good food shared with loved ones.

Spaghetti with Authentic Sunday Gravy

Recipe adapted from Vita Greco

Ingredients:

For Browning Meats:

• 2-3 tablespoons Olive oil, plus more if needed
• 4 country-style pork ribs (or 2-3 bone-in pork shoulder pieces)
• 1 pound Italian sausage links (hot or mild, according to preference)

For Homemade Meatballs:

• 1 pound meatball mix (equal parts ground beef, ground pork, and ground veal for best flavor and texture, or simply ground beef)
• 2 large eggs, lightly beaten
• 2 tablespoons fresh Italian flat-leaf parsley, finely chopped
• 1/4 cup grated Pecorino Romano cheese, plus extra for serving
• 1/2 cup plain bread crumbs (Panko or Italian seasoned are also excellent)
• 4 cloves of garlic, minced very fine
• Freshly ground black pepper, to taste
• Pinch of salt (optional, as cheese and sausage contribute salt)

For the Rich Gravy Base:

• 4-6 cloves garlic, minced
• 1 (6-ounce) small can tomato paste
• 2 large (28-ounce) cans crushed tomatoes (choose a good quality brand for superior flavor)
• 1 small (8-ounce) can tomato sauce
• 1 small can water (use the empty tomato sauce can for measurement)
• 1 teaspoon granulated sugar (helps balance acidity and enhance tomato flavor)
• 1 tablespoon dried basil (or 1/4 cup fresh basil, chopped, added towards the end)
• 1/4 cup fresh Italian flat-leaf parsley, chopped
• A few generous pinches of Pecorino Romano cheese
• Freshly ground black pepper, to taste
• Salt to taste (add cautiously after tasting, as meats and cheese are salty)

Instructions:

1. Prepare and Brown the Meats:

   In a large, heavy-bottomed Dutch oven or a large stockpot, heat 2-3 tablespoons of olive oil over medium-high heat until shimmering. Add the Italian sausage links and pork ribs. Brown the meats thoroughly on all sides, turning occasionally. For the sausage, you can pierce the casings with a fork while the first side is browning to release some fat and flavor. This browning step is crucial as it develops deep, rich flavors (the Maillard reaction) that will infuse the entire gravy. Once well browned, remove the sausage and pork ribs from the Dutch oven and set them aside on a plate. Do not discard the rendered fat and flavorful bits at the bottom of the pot; these will form the foundation of your gravy.

2. Craft the Meatballs:

   While the meats are browning, prepare the meatballs. In a large mixing bowl, gently combine the meatball mix (ground beef, pork, veal blend or just ground beef), lightly beaten eggs, chopped fresh Italian parsley, grated Pecorino Romano cheese, bread crumbs, minced garlic, and freshly ground black pepper. Use your hands to mix until just combined; be careful not to overmix, as this can lead to tough meatballs. Scoop out tablespoon-sized portions of the mixture and gently form them into uniform balls. Add a little more olive oil to the Dutch oven if needed, heat over medium, and carefully brown the meatballs on all sides until a nice crust forms. They don’t need to be cooked through at this stage, just beautifully browned. Remove the browned meatballs and set them aside with the other meats.

3. Build the Flavorful Gravy Base:

   Reduce the heat to medium-low. Add the remaining minced garlic to the Dutch oven, scraping up any browned bits from the bottom of the pot. Sauté the garlic gently for 1-2 minutes until fragrant but not browned or burnt, as burnt garlic can taste bitter. Stir in the small can of tomato paste and cook it for about 3-5 minutes, stirring frequently. Cooking the tomato paste enhances its sweetness and deepens its flavor, removing any raw tomato taste. This step is vital for a robust gravy.

4. Combine and Simmer:

   Pour in the two large cans of crushed tomatoes, the small can of tomato sauce, and the can of water (using the tomato sauce can for measurement). Stir well to combine all ingredients, ensuring the tomato paste is fully incorporated. Add the dried basil, chopped fresh Italian parsley, sugar, and a few generous pinches of Pecorino Romano cheese. Season with freshly ground black pepper and a pinch of salt, remembering to taste later and adjust. Bring the gravy to a gentle simmer, then carefully return all the browned meats (pork ribs, Italian sausage, and meatballs) to the Dutch oven, nestling them into the sauce.

5. The Long, Slow Simmer:

   Reduce the heat to very low, so the gravy maintains a bare, gentle simmer. Place the lid on the Dutch oven slightly askew, allowing some steam to escape. This prevents the gravy from becoming too watery and encourages flavor concentration. Simmer for at least 3 hours, stirring frequently (every 20-30 minutes) to prevent the bottom from scorching and to ensure even cooking of the meats. The long simmering time is where the magic happens: the meats become incredibly tender, and their flavors leach into the sauce, creating a complex, deeply satisfying gravy. Taste the gravy after 2 hours and adjust seasonings (salt, pepper, a touch more sugar if needed) as desired.

6. Serve and Enjoy:

   Once the gravy has simmered for 3 hours and the meats are fork-tender, it’s ready! Carefully remove the meats from the gravy and set aside. Cook your favorite spaghetti or other pasta according to package directions until al dente. Drain the pasta, reserving a little pasta water. Return the pasta to its pot or a large serving bowl, ladle a generous amount of gravy over it, and toss to coat. Serve immediately, with the tender meats (sliced or whole) alongside or on top. Garnish with additional fresh parsley and plenty of grated Pecorino Romano cheese. Don’t forget the crusty bread for dipping!

Tips for the Perfect Sunday Gravy:

• Quality Ingredients Matter: Since there are few ingredients, choose the best quality canned tomatoes you can find. San Marzano tomatoes are often recommended.
• Patience is Key: This dish truly benefits from the long, slow simmer. Don’t rush it!
• Adjust Sweetness: The teaspoon of sugar helps to cut the acidity of the tomatoes. You can adjust this to your preference.
• Don’t Overmix Meatballs: Overmixing will make your meatballs tough. Mix just until combined.
• Taste and Adjust: Always taste your gravy throughout the simmering process and adjust seasonings as needed. Remember that the saltiness of the Romano cheese and sausage will contribute to the overall flavor.
• Serving Suggestions: While traditionally served with spaghetti, Sunday Gravy is also fantastic with rigatoni, ziti, or even polenta.

Making It Your Own: Variations and Leftovers

Sunday Gravy is a forgiving dish that lends itself well to personal touches. Some cooks like to add a splash of dry red wine after sautéing the garlic and before adding the tomato paste for an extra layer of depth. Others might include a bay leaf during simmering or a pinch of red pepper flakes for a subtle heat. Feel free to experiment with different cuts of pork or even a beef braciole for added richness.

This recipe yields a generous amount, making it perfect for feeding a crowd or for enjoying delicious leftovers. Sunday Gravy freezes beautifully. Once cooled, portion the gravy and meats into airtight containers and freeze for up to 3-4 months. Thaw in the refrigerator overnight and reheat gently on the stovetop. The flavors often deepen even further after freezing and reheating!

Embrace the tradition, gather your loved ones, and prepare to create a culinary masterpiece that will fill your home with warmth and your hearts with joy. This isn’t just a meal; it’s an experience.

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You might also enjoy these related culinary inspirations:

• Katherine Martinelli ~ Meatball Blog Hop
• Food on Friday ~ Marvellous Meatballs

Photo circa 2011