Sunday Gravy is a slow-simmered Italian-American red sauce enriched with browned pork shoulder, hot Italian sausage, and homemade meatballs, delivering deep, layered flavor perfect for pasta dinners. This classic family sauce develops its rich taste over hours of gentle simmering.
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Season the pork shoulder ribs on all sides with salt, pepper, and about half of the garlic powder.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the seasoned pork and Italian sausage to the pot. Brown the meats on all sides to develop flavor. Do not overcrowd the pan and don't move them too much to get a good sear.
While the meat browns, prepare the meatballs. In a large bowl, combine ground beef, grated Pecorino Romano, breadcrumbs, eggs, chopped parsley, and some of the minced garlic. Mix gently and form into balls.
Once browned, remove the pork and sausage from the pot and set aside.
In the same pot, add the meatballs and brown them on all sides. Remove and set aside with the other meats.
Reduce heat to medium. Add crushed red pepper flakes and the remaining minced garlic to the pot. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot.
In a separate bowl, crush the whole San Marzano tomatoes by hand, then add them to the pot along with the canned crushed tomatoes and tomato paste.
Stir in the Italian seasoning, the remaining garlic powder, and sugar. Bring the sauce to a boil.
Fill the empty tomato paste can with water twice and add it to the pot.
Add the Pecorino Romano rind, bay leaves, and fresh basil to the sauce and stir to combine.
Return the browned meatballs, sausage, and pork (and any accumulated juices) to the pot.
Reduce the heat to low, cover the pot, and let it simmer for at least 4 hours, or all day for the best flavor.
Store cooled sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding water if needed to reach desired consistency.
heavy-bottomed pot or Dutch oven (5–6 qt minimum) · meat thermometer (optional, for doneness verification)
At least 2–3 hours on low heat to allow flavors to meld and the sauce to thicken. Longer simmering (up to 4–5 hours) deepens the flavor.
Yes. Prepare it 1–2 days in advance, cool completely, and refrigerate in an airtight container. Reheat gently on the stovetop over medium-low heat.
Use a heavy-bottomed pot or Dutch oven over medium-high heat. Work in batches to avoid crowding, and let meat develop a golden crust before adding tomato sauce.
Ground pork will cook faster but won't add the same depth and body to the sauce. Country-style ribs contribute collagen and rich flavor as they braise.
Yes. Brown meatballs in batches in the same pot before adding sauce to develop flavor and prevent them from breaking apart during long simmering.
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