In an Italian-American household, “Sunday Gravy” (or Sunday Sauce) isn’t just a recipe—it’s an all-day event. Unlike a quick Marinara, a gravy is defined by the meat. You simmer a variety of meats (ribs, meatballs, sausage) in tomato sauce for hours until the proteins break down, infusing the sauce with incredible depth and fat.
The tradition is to serve the pasta first as a “first course,” followed by the platter of “gravy meats” as the main event.
1. The Meat “Holy Trinity”
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1 lb Italian Sausage (sweet or spicy)
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1 lb Pork Country-Style Ribs (or a small pork shoulder cut into chunks)
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1 lb Beef Meatballs (sear them, but don’t cook them through before adding to the sauce)
2. The Sauce Base
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2 cans (28 oz each) San Marzano Whole Peeled Tomatoes (crushed by hand)
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1 can (6 oz) Tomato Paste
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1 large Yellow Onion (finely diced)
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4-6 cloves Garlic (smashed)
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1 cup Red Wine (Dry, like Chianti or Merlot)
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Fresh Basil (a big handful)
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Olive Oil, Salt, and Red Pepper Flakes
2. Step-by-Step Instructions
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