There’s something almost sacred about Nonna’s Sunday Gravy. It’s more than just a meal; it’s an experience steeped in tradition, simmered slowly with love, and served with boisterous laughter around a crowded table. This isn’t your average tomato sauce—it’s an italian gravy authentic to its core, rich with layers of flavor from meats, herbs, and the unmistakable sweetness of San Marzano tomatoes. If you’ve ever wondered what makes an italian sunday dinner so memorable, this is it.
Unlike quick pasta sauces, Sunday gravy (or Sunday sauce, as it's often called) is a slow-cooked labor of love. It brings together a mix of meats—ribs, sausage, meatballs—each imparting their own essence into the flavorful tomato sauce. It’s the kind of dish you start in the morning and serve by late afternoon, preferably with crusty bread, wine, and family nearby.
Nonna’s Classic San Marzano Sunday Gravy
Prep Time 30 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Main Course
Cuisine American, Italian
Large Dutch oven or heavy-bottomed pot Essential for slow simmering without scorching. A 6 to 8-quart size is ideal.
Wooden spoon To gently stir the sauce and scrape fond off the bottom.
Tongs Handy for turning and removing meat as needed.
Food mill or blender (optional) If you prefer a smoother sauce, you can run the tomatoes through a food mill before cooking.
Knife and Cutting Board For prepping the meat and vegetables.
Colander and serving dish For draining pasta and serving it family-style.
For the meat
- 1 lb bone-in pork ribs
- 1 lb Italian sausage links hot or sweet
- 1 lb beef chuck cut into large chunks
- 12 homemade or store-bought meatballs optional but highly encouraged
For the tomato sauce (gravy)
- 2 tbsp olive oil
- 1 medium yellow onion finely chopped
- 6 cloves garlic minced
- 2 cans 28 oz each whole San Marzano tomatoes, crushed by hand
- 1 can 6 oz tomato paste
- 1 tsp sugar to balance acidity
- Salt and freshly ground black pepper to taste
- 1 tsp crushed red pepper flakes optional
- 1/4 cup fresh basil leaves torn
- 1 tsp dried oregano
- 1/2 cup dry red wine Chianti or Cabernet Sauvignon
To finish
- Fresh parsley and grated Pecorino Romano cheese for garnish
- Fresh spaghetti pasta like rigatoni, ziti
Brown the Meats
Start by heating olive oil in your Dutch oven over medium-high heat. Working in batches, sear the pork ribs, sausage links, and beef chuck on all sides until browned. This should take about 3-4 minutes per side. Remove the meat and set it aside on a platter.
Sauté the Aromatics
In the same pot (don’t clean it—those brown bits are gold), lower the heat to medium and add the chopped onions. Sauté for 5 minutes until softened, then add garlic and cook for another minute. Stir constantly to prevent burning.
Build the Sauce
Add the tomato paste and cook for 2-3 minutes to deepen its flavor. Then pour in the red wine and scrape up any bits stuck to the bottom. Stir in the hand-crushed San Marzano tomatoes, sugar, oregano, red pepper flakes (if using), salt, and pepper.
Simmer the Gravy
Return the browned meats to the pot and bring everything to a gentle simmer. Cover partially and cook on low heat for about 3 hours, stirring occasionally. This long cooking time allows the homemade Italian gravy to develop deep, complex flavors. If you’re adding meatballs, add them in the last hour of cooking to prevent them from breaking apart.
Add Fresh Basil and Finish
In the final 20 minutes, stir in the torn basil leaves. Taste the sauce and adjust seasoning if needed. If the sauce becomes too thick, add a splash of water or more wine.
Cook and Combine with Pasta
Boil your pasta in salted water until al dente. Drain and toss it with a ladle of the sauce. Serve with more sauce spooned on top and meat on the side. Sprinkle with grated cheese and fresh parsley.
Pairings
Nothing complements sunday gravy like the classics:
- Wine: A robust red like Chianti, Nero d’Avola, or Montepulciano will stand up to the rich meatiness of the dish.
- Bread: Serve crusty Italian bread for soaking up extra sauce. Garlic bread works too.
- Side Dishes: A simple arugula salad dressed with lemon and olive oil provides a peppery contrast. Roasted vegetables like zucchini or eggplant also balance the richness.
- Dessert: End with something light and classic, like a lemon sorbet or espresso panna cotta. But if you're feeling Southern-inspired, a chocolate gravy recipe southern could be an unexpectedly delightful dessert pairing.
FAQs
1. What type of meat is best for Sunday gravy?
A mix of meats is traditional for a sunday gravy authentic to its roots. Pork ribs offer deep flavor, sausages add spice and fat, and beef chuck becomes meltingly tender. You can also include veal shank or braciole for variety. Always include bones—flavor is in the marrow.
2. Can I make this ahead of time?
Absolutely. Like many italian sauce recipes, sunday gravy tastes even better the next day. Let it cool completely, store it in the fridge overnight, and reheat gently on the stove. The flavors meld and deepen with time.
3. What makes this different from a regular tomato sauce?
This isn’t just a flavorful tomato sauce. It’s an italian gravy sauce, loaded with multiple meats and simmered for hours. Unlike quick sauces, it draws flavor from long, slow cooking—making it a true centerpiece for a sunday sauce Italian gathering.
4. Can I use canned tomatoes that aren’t San Marzano?
You can, but the difference is noticeable. San Marzano tomatoes are sweeter and less acidic, giving the sauce a naturally rich base. If using other canned tomatoes, consider adding a pinch more sugar to balance acidity.
5. Is this the same as a breakfast or milk gravy?
Not at all! While this is one of the iconic gravy recipes, it’s miles apart from a breakfast gravy recipe, milk gravy recipe, or homemade country gravy recipe. Those are typically cream-based and used in Southern cooking, like with biscuits or fried chicken. Sunday gravy is all about tomatoes, meats, and long simmering—very much a part of homemade Italian gravy tradition.
