Every Sunday growing up, my grandmother’s house smelled like pure heaven. The aroma of this Sunday Gravy Recipe simmering on the stove would fill every room, drawing everyone to the kitchen hours before dinner was ready. I’d watch her brown the meats, stir the tomatoes, and taste the sauce with a wooden spoon, always adding just a pinch more of this or that.

Now that I’m making this tradition in my own kitchen, I understand why she started so early in the morning. This isn’t just tomato sauce. It’s a slow-simmered labor of love that transforms simple ingredients into something extraordinary through patience and time.

Quick Recipe Summary
Prep Time	30 minutes
Cook Time	4 hours
Total Time	4 hours 30 minutes
Servings	12 servings
Difficulty Level	Intermediate

If you love hearty Italian dishes, you’ll also enjoy my Baked Ziti Recipe.

Table of Contents

Why You’ll Love This Sunday Gravy Recipe

This recipe creates the most tender, flavorful meats you’ve ever tasted, all swimming in a rich tomato sauce that’s been enriched by hours of slow cooking. The magic happens as the meats release their juices into the sauce, creating layers of savory depth that quick marinara could never achieve.

You’ll have leftovers for days, which is actually a blessing. Sunday Gravy tastes even better the next day after all those flavors have had time to marry together in the refrigerator.

Rich, complex flavor: Hours of slow simmering create a depth you can’t rush
Feeds a crowd: Perfect for family gatherings or meal prep for the week
Traditional Italian-American: This is the real deal, passed down through generations
Tender, fall-apart meats: Every piece becomes meltingly soft
Better with time: Leftovers are even more delicious the next day

Another classic comfort dish you might love is Shepherds Pie Recipe.

Ingredients

This Sunday Gravy starts with quality meats and simple pantry staples that transform into something spectacular. The combination of pork, sausage, and beef creates a complex flavor profile that’s absolutely irresistible.

3 tablespoons olive oil (45ml)
2 pounds country-style pork ribs (900g), bone-in preferred
1 pound Italian sausage links (450g), sweet or hot
1 pound beef short ribs (450g), optional but recommended
6 cloves garlic, peeled and lightly crushed
1 large onion, finely chopped (about 2 cups/300g)
6 ounces tomato paste (170g), one small can
Two 28-ounce cans crushed tomatoes (800g each), preferably San Marzano
One 28-ounce can tomato puree (800g)
1 cup red wine (240ml), something you’d drink
2 cups beef broth (480ml)
2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
1 tablespoon dried oregano (15ml)
2 teaspoons salt (10g), plus more to taste
1 teaspoon black pepper (5g)
1 teaspoon sugar (5g), to balance acidity
1/4 teaspoon red pepper flakes (1g), optional

For the Meatballs:

1 pound ground beef (450g), 80/20 blend
1/2 pound ground pork (225g)
1 cup breadcrumbs (120g), Italian-style preferred
1/2 cup Parmesan cheese (50g), freshly grated
2 large eggs, beaten
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon salt (5g)
1/2 teaspoon black pepper (2.5g)

You might also enjoy my Tomato Sauce Recipe for a simpler weeknight version.

Kitchen Equipment Needed

Having the right equipment makes this long cooking process so much easier. A large, heavy-bottomed pot is absolutely essential for even heat distribution during those hours of simmering.

Large Dutch oven or heavy-bottomed pot (at least 8-quart capacity)
Large skillet for browning meats
Wooden spoon for stirring
Tongs for turning meats
Mixing bowl for meatballs
Slotted spoon for removing meats
Measuring cups and spoons
Chef’s knife and cutting board
Ladle for serving

For more delicious pasta dishes, try my Vodka Sauce Recipe.

Recommended Products for This Recipe

After making Sunday Gravy countless times, I’ve found these products make the biggest difference in achieving authentic, restaurant-quality results at home.

1. Le Creuset Enameled Cast Iron Dutch Oven

This is hands-down the best pot for Sunday Gravy. The heavy cast iron distributes heat evenly, preventing hot spots that can scorch your sauce during those long hours of simmering. Mine has lasted over 15 years and still looks beautiful enough to bring right to the table.

Get it on Amazon

2. San Marzano DOP Certified Tomatoes

These Italian tomatoes are sweeter and less acidic than regular canned tomatoes, which means your gravy won’t need as much sugar to balance the acidity. The DOP certification guarantees they’re grown in the volcanic soil near Mount Vesuvius, where the best tomatoes in the world come from.

Get it on Amazon

3. Extra Virgin Olive Oil from Italy

Quality olive oil makes a noticeable difference when you’re browning meats and building flavor. I use a robust, peppery Italian olive oil that can stand up to long cooking times without losing its character.

Get it on Amazon

4. Parmigiano Reggiano Cheese Wedge

Real Parmigiano Reggiano (not the pre-grated stuff) adds incredible depth to both the meatballs and the finished dish. Grate it fresh for the best flavor and texture.

Get it on Amazon

If you’re looking for more hearty comfort food, check out my Beef Stew Recipe.

Step-by-Step Instructions: How to Make Sunday Gravy

Making authentic Sunday Gravy is a process that rewards patience. Take your time with each step, and you’ll be amazed at the incredible flavors that develop.

1. Prepare and Brown the Meats

Pat all the meats completely dry with paper towels (this ensures a good sear and prevents steaming)
Heat 2 tablespoons of olive oil in your large Dutch oven over medium-high heat until it shimmers
Working in batches to avoid crowding, add the pork ribs to the hot oil
Sear each piece for 3-4 minutes per side until deeply golden brown (don’t move them too early or they’ll stick)
Transfer the browned pork ribs to a large plate and set aside
Add the beef short ribs to the pot and brown them the same way, about 3-4 minutes per side
Remove the short ribs and add them to the plate with the pork
Finally, add the Italian sausage links and brown them on all sides, about 8-10 minutes total
Transfer the sausages to the plate with the other meats

2. Build the Flavor Base

Reduce the heat to medium and add the remaining tablespoon of olive oil if the pot looks dry
Add the crushed garlic cloves and cook for 1-2 minutes until fragrant and lightly golden (watch carefully so they don’t burn)
Remove and discard the garlic cloves (they’ve already flavored the oil)
Add the chopped onions to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent
Scrape up any browned bits from the bottom of the pot (this is flavor gold)
Push the onions to the side and add the tomato paste to the center of the pot
Cook the tomato paste for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant

3. Deglaze and Add Tomatoes

Pour in the red wine and use your wooden spoon to scrape up all the caramelized bits from the bottom
Let the wine simmer for 2-3 minutes until it reduces by about half
Add the crushed tomatoes, tomato puree, and beef broth to the pot
Stir in the basil, oregano, salt, black pepper, sugar, and red pepper flakes (if using)
Bring the sauce to a gentle boil over medium-high heat
Once bubbling, reduce the heat to low so the sauce just barely simmers

4. Return Meats and Begin Simmering

Nestle the browned pork ribs, short ribs, and sausages back into the sauce
Make sure all the meats are mostly submerged (it’s okay if some parts peek out)
Partially cover the pot with the lid slightly ajar (this allows steam to escape while preventing too much evaporation)
Let the sauce simmer very gently for 2 hours, stirring every 20-30 minutes
Skim off any excess fat that rises to the surface if desired

5. Make the Meatballs

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, beaten eggs, minced garlic, parsley, salt, and black pepper
Mix everything together with your hands until just combined (don’t overmix or the meatballs will be tough)
Form the mixture into meatballs about 2 inches in diameter (you should get about 16-18 meatballs)
Heat a thin layer of olive oil in a large skillet over medium heat
Working in batches, brown the meatballs on all sides, about 6-8 minutes total
The meatballs don’t need to be cooked through, just browned on the outside
Transfer the browned meatballs to a plate

6. Add Meatballs and Continue Cooking

After the sauce has simmered for 2 hours, gently add the browned meatballs to the pot
Spoon some sauce over the meatballs to help them stay moist
Continue simmering for another 1.5 to 2 hours, stirring occasionally but gently to avoid breaking up the meatballs
The gravy is done when the meats are fall-apart tender and the sauce has thickened considerably
Taste and adjust the seasoning with more salt and pepper if needed

7. Serve and Enjoy

Remove the pot from the heat and let it rest for 10-15 minutes
Skim off any excess fat from the surface if desired
Serve the gravy over your favorite pasta (rigatoni, penne, or spaghetti work beautifully)
Plate the meats alongside the pasta or on a separate platter
Garnish with fresh basil and additional grated Parmesan cheese
Pass extra cheese at the table for guests to add as they like

Another pasta favorite is Garlic Parmesan Sauce Recipe.

Tips for The Best Sunday Gravy

I’ve learned these tricks over years of making Sunday Gravy, and they’ve saved me from many potential disasters. These small details make the difference between good gravy and absolutely spectacular gravy.

Don’t skip the browning: Searing the meats creates those caramelized bits that give the sauce incredible depth
Use bone-in meats: The bones add richness and body to the sauce as they simmer
Keep the simmer gentle: Aggressive boiling will make the meats tough instead of tender
Stir regularly: This prevents the bottom from scorching, but be gentle to avoid breaking up the meatballs
Adjust the consistency: If the sauce gets too thick, add a splash of broth or pasta cooking water
Taste as you go: Every pot is different, so season to your preference
Be patient: Good Sunday Gravy can’t be rushed; the long cooking time is essential
Remove excess fat: Skim the surface occasionally for a cleaner, lighter sauce
Use quality tomatoes: San Marzano tomatoes really do make a difference
Let it rest: Allowing the gravy to sit for 15 minutes before serving helps the flavors settle

You’ll love my Tomato Gravy Recipe for another tomato-based sauce option.

What to Serve with Sunday Gravy

Sunday Gravy is incredibly hearty, so I keep the sides simple to let the star shine. These accompaniments help round out the meal without overwhelming your guests.

The pasta is obviously essential, and I love using thick, ridged shapes like rigatoni or penne rigate that grab onto the sauce. A simple green salad with a light vinaigrette cuts through the richness beautifully.

Deviled Eggs as an appetizer
Broccoli Salad for a fresh crunch
Crusty Italian bread for sopping up extra sauce
Simple green salad with lemon vinaigrette
Roasted vegetables like zucchini or bell peppers
Caesar salad with homemade croutons
Sautéed garlic spinach or escarole
Garlic bread or focaccia
Fresh mozzarella and tomato caprese salad
Ricotta cheese on the side (a traditional Sunday Gravy accompaniment)

Variations of Sunday Gravy

While the traditional version is hard to beat, there are several ways to make Sunday Gravy your own. I’ve tried all these variations, and each one brings something special to the table.

Spicy Sunday Gravy: Use hot Italian sausage and add extra red pepper flakes to the sauce
Lighter version: Use turkey sausage and lean ground turkey instead of pork and beef
With braciole: Add Italian beef rolls stuffed with breadcrumbs, cheese, and herbs
Pork-only: Skip the beef and use all pork for a sweeter, milder flavor
Quick version: Use a pressure cooker or Instant Pot to reduce cooking time to 1 hour
Extra meaty: Add Italian-style pork chops or chicken thighs for even more variety
Vegetarian gravy: Skip the meat and add roasted eggplant, mushrooms, and extra vegetables
With fresh herbs: Stir in fresh oregano and thyme along with the basil
Wine-free: Replace the red wine with additional beef broth
Smooth sauce: Use an immersion blender to puree part of the sauce for a silkier texture

For another cozy dinner option, try my Chicken Stew Recipe.

Storage and Reheating

One of the best things about Sunday Gravy is that it actually improves with time. I always make a full batch even when cooking for just a few people because the leftovers are pure gold.

Sunday Gravy stores incredibly well and makes fantastic meal prep for busy weeknights. The meats and sauce can be stored together or separately, depending on your preference.

Refrigerator: Store in airtight containers for up to 5 days (the flavors deepen overnight)
Freezer: Freeze in portion-sized containers for up to 4 months
Reheating: Warm gently on the stovetop over low heat, adding a splash of broth if needed
Microwave option: Heat individual portions on 50% power, stirring every minute
Avoid overcooking: Reheat just until warmed through to prevent the meats from drying out
Freeze smart: Cool completely before freezing and leave room for expansion
Quick thaw: Move from freezer to fridge the night before you want to use it
Portion control: Freeze in single-serving containers for easy weeknight dinners

Another great make-ahead meal is my Sausage Gravy Recipe.

Nutritional Facts

Per serving (1 cup gravy with meat, based on 12 servings):

Calories: 485
Total Fat: 28g
Saturated Fat: 10g
Cholesterol: 145mg
Sodium: 890mg
Total Carbohydrates: 18g
Dietary Fiber: 4g
Sugars: 10g
Protein: 38g

Nutritional information is approximate and will vary based on specific ingredients used.

For a lighter option, check out my Chicken Gravy Recipe.

Health Benefits of Key Ingredients

While Sunday Gravy is definitely an indulgent meal, it does contain several nutritious ingredients that offer real health benefits. The long cooking time also makes some nutrients more bioavailable.

The tomatoes are packed with lycopene, a powerful antioxidant that becomes even more potent when cooked. The garlic and onions provide immune-boosting compounds, while the olive oil contains heart-healthy monounsaturated fats.

Tomatoes: Rich in lycopene, vitamin C, and potassium for heart health
Garlic: Contains allicin, which has antimicrobial and immune-boosting properties
Olive oil: Provides healthy monounsaturated fats that support cardiovascular health
Onions: High in quercetin and other antioxidants that reduce inflammation
Basil: Contains anti-inflammatory compounds and vitamin K
Red wine: Small amounts provide resveratrol, which supports heart health
Oregano: Rich in antioxidants and has antimicrobial properties
Protein from meats: Essential for muscle maintenance and repair

Read Also: Brown Gravy Recipe

FAQs About Sunday Gravy

1. Why is it called Sunday Gravy instead of Sunday Sauce?

The term “gravy” comes from Italian-American families, particularly in the Northeast, who used the word to describe a tomato sauce enriched with meat. In Italian, “sugo” can mean both sauce and gravy.

The meat adds body and richness to the sauce, much like a traditional pan gravy. Whether you call it sauce or gravy usually depends on your family’s tradition and regional background.

2. Can I make Sunday Gravy in a slow cooker?

Absolutely, and it works beautifully. After browning all the meats on the stovetop, transfer everything to your slow cooker with the sauce ingredients. Cook on low for 6-8 hours or high for 3-4 hours.

The low, consistent heat of a slow cooker creates incredibly tender meats. Just make sure your slow cooker is large enough to accommodate all the ingredients comfortably.

3. What’s the difference between Sunday Gravy and Bolognese?

Sunday Gravy uses large cuts of meat that simmer whole in a tomato-forward sauce, while Bolognese uses finely minced meat that’s fully incorporated into a sauce made with milk and wine. Bolognese has a silkier texture and is less tomato-heavy.

Sunday Gravy is also cooked much longer and typically includes multiple types of meat. Both are delicious, but they’re distinctly different dishes with their own unique character.

4. Do I have to use all three types of meat?

No, you can customize based on what you have available or prefer. Some families use only pork, while others add beef neck bones or chicken thighs. The key is using meat with bones for the richest flavor.

That said, the combination of pork, sausage, and beef creates the most complex, traditional flavor profile. If you’re making it for the first time, I’d recommend trying the full version at least once.

5. Can I freeze Sunday Gravy with the meatballs?

Yes, the meatballs freeze beautifully right in the sauce. I actually think frozen and reheated meatballs are even more tender because they’ve had extra time to absorb the gravy’s flavors. Just make sure to cool everything completely before freezing.

For best results, use freezer-safe containers and leave about an inch of headspace for expansion. The gravy will keep in the freezer for up to 4 months without losing quality.

Try my Hamburger Gravy Recipe for another hearty meat-based sauce.

Final Thoughts

Making Sunday Gravy is more than just cooking; it’s about creating memories and keeping traditions alive. The hours spent simmering fill your home with the most incredible aroma, and the meal brings everyone together around the table.

I hope this recipe becomes a tradition in your home, just like it has in mine. Give it a try this weekend, and don’t forget to share your photos and let me know how it turns out!

Recommended: