Italian Sunday Gravy – A Traditional Hearty Italian Feast 🍲😋

A true labor of love, Italian Sunday Gravy is a slow-cooked, deeply flavorful tomato sauce loaded with tender meats, homemade meatballs, and aromatic herbs. This rich, comforting dish is a staple in Italian-American households, perfect for a family gathering. Serve it over pasta with fresh basil, Parmesan, and crusty bread for an unforgettable meal.

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Ingredients:

Meatballs:

• 2 lbs ground beef
• 2 eggs
• ¼ cup milk
• 2 garlic cloves, minced
• 1½ Tbsp Italian seasoning
• 1½ tsp salt
• ½ tsp black pepper
• ¼ cup fresh parsley, chopped
• ⅔ cup Italian-style breadcrumbs

Sunday Gravy:

• 2 Tbsp olive oil
• 2 lbs short ribs
• 2 lbs beef sausage (spicy or sweet)
• 1 medium yellow onion, diced
• 2 carrots, grated
• 6 garlic cloves, chopped
• 1 cup red wine
• 3 (28oz) cans of Whole San Marzano Tomatoes with juices, crushed by hand
• 6oz tomato paste
• 3 cups water
• 1 cup fresh basil leaves, packed
• 1 sprig rosemary
• 2 bay leaves
• 1 Tbsp dried oregano
• Salt & pepper to taste

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Instructions:

Step 1: Prepare the Meatballs

1. In a large mixing bowl, whisk together the eggs, milk, garlic, Italian seasoning, salt, pepper, and parsley.
2. Stir in the breadcrumbs, followed by the ground beef. Mix gently by hand until just combined—do not overwork the meat.
3. Shape the mixture into uniform meatballs (about 1½-2 inches each) and refrigerate until ready to cook.

Step 2: Brown the Meats

4. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
5. Sear the short ribs on all sides until deeply browned, then remove and set aside.
6. Brown the sausages in the same pot, then remove and set aside.
7. Lastly, brown the meatballs and refrigerate them with the sausages until needed.

Step 3: Build the Gravy Base

8. Add a little more olive oil if needed, then sauté the onion and grated carrots for 3-4 minutes until softened.
9. Stir in the garlic and cook for an additional minute until fragrant.
10. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it simmer until reduced by half (about 3-4 minutes).
11. Add the crushed San Marzano tomatoes, tomato paste, and water. Stir well.
12. Toss in the fresh basil, rosemary sprig, bay leaves, oregano, salt, and pepper.

Step 4: Slow-cook the Gravy

13. Return the short ribs to the pot, submerging them in the sauce. Cover and let it simmer over medium-low heat for 2-2.5 hours, stirring occasionally.
14. Add the sausages and cook uncovered for another hour, adjusting the consistency with a splash of water if needed.
15. Finally, add the meatballs and cook for 1 more hour, stirring occasionally to ensure all the meats remain submerged in the rich gravy.

Step 5: Finish & Serve

16. Skim off any excess fat from the surface. Taste and adjust seasoning as needed.
17. Serve over your favorite pasta, topped with grated Parmesan, fresh basil, and a side of crusty bread.

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Recipe Notes:

• Wine Selection: A good-quality dry red wine like Chianti or Sangiovese enhances the depth of the sauce.
• Tomatoes Matter: San Marzano tomatoes provide a naturally sweet, less acidic flavor.
• Leftovers: The sauce tastes even better the next day! Store in an airtight container and refrigerate for up to 4 days, or freeze for longer storage.

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• Prep Time: 30 minutes
• Cook Time: 4.5 hours
• Total Time: 5 hours
• Calories: 620 kcal per serving
• Servings: 8

A timeless Italian classic that brings families together, one rich, slow-simmered bite at a time ❤🍝. If you love Meatloaf check this: How to Make Easy Meatloaf

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