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Sunday Gravy Recipe

Sunday Gravy

Wholesome Cove
This authentic Italian-American Sunday Gravy features tender pork ribs, Italian sausage, beef short ribs, and homemade meatballs slow-simmered for hours in a rich tomato sauce. The long cooking time allows the meats to become fall-apart tender while enriching the sauce with incredible depth and flavor that can't be rushed.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 12 servings
Calories 485 kcal

Equipment

  • 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

Ingredients
  

  • 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 about 2 cups or 300g, finely chopped
  • 6 ounces tomato paste 170g, one small can
  • 2 28-ounce cans crushed tomatoes 800g each, preferably San Marzano
  • 1 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

For Serving

  • pasta rigatoni, penne, or spaghetti
  • fresh basil for garnish
  • grated Parmesan cheese for serving

Instructions
 

  • Pat all meats dry with paper towels. Heat 2 tablespoons olive oil in Dutch oven over medium-high heat. Working in batches, sear pork ribs for 3-4 minutes per side until golden brown, then transfer to a plate. Repeat with beef short ribs and Italian sausages, browning all sides.
  • Reduce heat to medium and add remaining olive oil if needed. Cook crushed garlic for 1-2 minutes until fragrant, then discard. Add chopped onions and cook 5-7 minutes until softened. Add tomato paste to center of pot and cook 2-3 minutes, stirring constantly until darkened.
  • Pour in red wine and scrape up all browned bits from bottom of pot. Let simmer 2-3 minutes until reduced by half. Add crushed tomatoes, tomato puree, beef broth, basil, oregano, salt, pepper, sugar, and red pepper flakes. Bring to a boil, then reduce heat to low.
  • Nestle all browned meats back into the sauce, making sure they're mostly submerged. Partially cover pot with lid slightly ajar and simmer gently for 2 hours, stirring every 20-30 minutes. Skim excess fat from surface as needed.
  • In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, eggs, minced garlic, parsley, salt, and pepper. Mix with hands until just combined. Form into 2-inch meatballs. Brown meatballs in a skillet with olive oil on all sides, about 6-8 minutes total.
  • After sauce has simmered for 2 hours, gently add browned meatballs to the pot and spoon sauce over them. Continue simmering for another 1.5 to 2 hours until meats are fall-apart tender and sauce has thickened. Taste and adjust seasoning.
  • Remove pot from heat and let rest 10-15 minutes. Skim excess fat from surface if desired. Serve gravy over cooked pasta with meats alongside or on a separate platter. Garnish with fresh basil and grated Parmesan cheese.

Notes

  • Don't skip the browning step - searing the meats creates caramelized bits that give the sauce incredible depth of flavor.
  • Use bone-in meats whenever possible as the bones add richness and body to the sauce as they simmer.
  • Keep the simmer very gentle - aggressive boiling will make the meats tough instead of tender.
  • San Marzano tomatoes are worth seeking out for their sweeter, less acidic flavor profile.
  • Sunday Gravy tastes even better the next day after the flavors have had time to meld together in the refrigerator.
  • Store leftovers in airtight containers in the refrigerator for up to 5 days or freeze for up to 4 months.
  • For a quick version, use a pressure cooker or Instant Pot to reduce cooking time to about 1 hour total.
  • If the sauce gets too thick during cooking, add a splash of beef broth or pasta cooking water to thin it out.
  • Remove excess fat by skimming the surface occasionally during cooking for a cleaner, lighter sauce.
  • Let the gravy rest for 15 minutes before serving to allow the flavors to settle and the meats to reabsorb some juices.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 18gProtein: 38gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 145mgSodium: 890mgPotassium: 950mgFiber: 4gSugar: 10gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 20mg
Keyword italian sunday sauce, slow simmered sauce, sunday gravy, tomato meat sauce, traditional italian gravy
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