Soprano’s Sunday Gravy

Prep Time: 30 minutes
Cook Time: 4–6 hours (low and slow)
Total Time: 5–6.5 hours
Difficulty Level: Intermediate
Servings: 8–10

🇮🇹 What Is Sunday Gravy?

Sunday Gravy is a slow-simmered, deeply flavorful Italian-American tomato sauce loaded with a variety of meats like sausage, meatballs, pork ribs, and beef braciole. Popularized by Italian-American families and immortalized in shows like The Sopranos, Sunday Gravy is more than just food — it’s a ritual.

It’s made in a big pot, cooked for hours, and shared with family around a big Sunday table. And yes, it’s different from “sauce” — gravy includes MEAT. Lots of it.

 Ingredients

Meat (Use All or Your Favorites):

• 1/2 lb Italian pork sausage (sweet or hot)

• 1/2 lb beef or pork spare ribs

• 1/2 lb pork neck bones or country-style pork ribs

• 1/2 lb beef braciole (thin flank steak rolled with cheese/herbs — optional)

• 6 homemade or store-bought meatballs

For the Sauce (Gravy):

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 6 garlic cloves, minced

• 2 tbsp tomato paste

• 2 large cans (28 oz each) San Marzano crushed tomatoes

• 1 can (15 oz) tomato sauce or purée

• 1/2 cup red wine (optional but traditional)

• 1 tsp sugar (balances acidity)

• 1 tsp dried oregano

• 1 tsp dried basil

• Fresh basil leaves (handful)

• Salt and pepper, to taste

• Red pepper flakes (optional)

To Serve:

• 1 lb pasta (rigatoni, ziti, or spaghetti)

• Freshly grated Parmigiano-Reggiano

• Chopped parsley or extra basil

 Step-by-Step Instructions

Step 1: Sear the Meats

1. In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.

2. Brown each meat (sausages, ribs, neck bones, braciole) on all sides. Do this in batches to avoid crowding.

3. Remove and set aside on a platter. Leave all the browned bits in the pan — that’s flavor gold.

Step 2: Build the Base

1. In the same pot, add chopped onions and cook until soft, about 5 minutes.

2. Add garlic and cook for 30 seconds, until fragrant.

3. Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor.

4. Deglaze with red wine (if using), scraping up all the fond (browned bits) from the bottom.

Step 3: Add the Tomatoes & Seasoning

1. Add crushed tomatoes and tomato sauce. Stir well.

2. Season with salt, pepper, sugar, oregano, dried basil, and red pepper flakes (if using).

3. Tear in a few fresh basil leaves.

Step 4: Return the Meats

1. Carefully return all the seared meats to the pot, nestling them into the sauce.

2. Bring the sauce to a gentle simmer.

3. Cover partially and cook on low heat for 4–6 hours, stirring occasionally. The longer it cooks, the better it gets.

Tip: Add meatballs during the last hour so they don’t fall apart.

Step 5: Boil the Pasta

1. About 20 minutes before the sauce is done, cook your pasta in salted boiling water until al dente.

2. Drain and toss with a bit of the gravy to coat.

Step 6: Serve

• Spoon sauce over pasta and sprinkle with cheese.

• Serve meats on a separate platter, family-style, or mixed in with the pasta.

• Garnish with fresh herbs and more Parmigiano-Reggiano.

 Storage & Make-Ahead Tips

• Fridge: Keeps up to 5 days. Even better the next day!

• Freeze: Freeze sauce + meats in airtight containers for up to 3 months.

• Reheat: Simmer on the stove or microwave individual portions.

 Nutrition Information (Per Serving with Pasta – Approximate)

Note: Varies based on meat cuts and pasta used.