Authentic Italian Sunday Gravy

• Prep Time: 25 minutes

• Cook Time: 3–5 hours (slow simmering)

• Total Time: 4–5½ hours

• Difficulty: Moderate (requires time and attention)

• Servings: 8–10

 Ingredients

Meats (choose a mix):

• 1 lb Italian sausage (mild or hot)

• 1 lb beef short ribs or beef chuck roast, cut into chunks

• ½ lb pork neck bones, country-style ribs, or pork shoulder

• 6 meatballs (optional, homemade or your favorite recipe)

• 2 tablespoons olive oil

Sauce Base:

• 1 medium yellow onion, finely chopped

• 6 cloves garlic, minced

• 2 tablespoons tomato paste

• Two 28 oz cans San Marzano whole peeled tomatoes

• One 15 oz can crushed tomatoes (for texture)

• 1 cup dry red wine (optional, but highly recommended)

• 1 teaspoon sugar (optional, to balance acidity)

• Salt and black pepper, to taste

• 1 teaspoon dried oregano

• ½ teaspoon red pepper flakes (optional)

• Fresh basil (5–6 leaves) and/or a sprig of parsley

• 1 bay leaf

 Instructions

 Step 1: Brown the Meats

1. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. Season meats with salt and pepper. Working in batches, brown the sausage, beef, and pork on all sides (about 3–4 minutes per side). Set aside on a plate.

Tip: Don’t overcrowd the pan. Good browning builds deep flavor into the sauce.

 Step 2: Sauté Aromatics

3. In the same pot, lower heat to medium. Add onions and cook until soft (5–7 minutes).

4. Add garlic and cook for another 1–2 minutes, stirring constantly.

5. Stir in the tomato paste and let it caramelize for 1–2 minutes.

 Step 3: Deglaze & Build the Sauce

6. Pour in the red wine, scraping up browned bits from the pot.

7. Add the whole peeled tomatoes (crushed with hands or spoon) and crushed tomatoes.

8. Season with oregano, red pepper flakes, bay leaf, and a bit more salt and pepper.

9. Stir in the fresh basil or parsley and optional sugar.

 Step 4: Return Meat & Simmer

10. Carefully return all the browned meats to the pot, submerging them into the sauce.

11. Bring to a gentle boil, then reduce heat to low.

12. Simmer uncovered for 3 to 5 hours, stirring occasionally.

 The longer it simmers, the deeper the flavor. Meat should be fall-apart tender.

 Step 5: Add Meatballs (Optional)

13. If using meatballs, add them during the last hour of simmering so they absorb flavor but don’t fall apart.

 Step 6: Serve

• Remove meats to a serving platter.

• Toss your favorite cooked pasta (ziti, rigatoni, bucatini) with some of the sauce.

• Top pasta with grated Parmigiano-Reggiano or Pecorino Romano.

• Serve the meat alongside or mixed in.

 Serving Ideas

• Sunday Dinner: Serve with antipasti, garlic bread, a big salad, and a bottle of Chianti.

• Leftovers: Make meat sandwiches or freeze for a quick midweek meal.

• Second Day Sauce: It’s even better the next day—store in the fridge overnight and reheat gently.

 Storage & Freezing

• Refrigerator: Store sauce and meat separately for up to 5 days.

• Freezer: Freeze in airtight containers for up to 3 months.

• Reheat: Warm slowly on the stovetop over low heat, stirring gently.

 Nutritional Info (Per Serving – Approximate)

Note: Varies based on meat choice and added pasta.