Authentic Italian Sunday Gravy (Sunday Sauce)

This Authentic Italian Sunday Gravy (Sunday Sauce) is more than just a sauce. The gravy always consisted of meatballs, sausage, spareribs, and sometimes seasoned beef braciole. It would simmer on low for nothing less than two hours making the gravy nice and thick and the meats so tender.

My mom cooked and served this sauce every Sunday, bringing the whole family around the dinner table.  It was the time for us all to  enjoy a warm and comforting meal while sharing family stories.

Mom would start cooking the gravy early in the morning filling the house with an aroma that would make it so hard to wait for dinner. Most of the time my dad and I couldn’t wait, we would sneak a meatball and a piece of Italian bread to dip into the thick sweet gravy.

In our house no pasta was eaten without cheese. Except for my one brother-in-law who came straight off the boat from Italy and doesn’t like cheese. Really?? What Italian doesn’t eat cheese?

We never got off the table before ending the meal with coffee and dessert.  Mom made the best Italian Wedding Cookies. Simple and sweet!

Now it’s time to pop open the zipper on your pants because everyone is full and happy!

How long do you cook Authentic Italian Sunday Gravy (Sunday Sauce)?

It is recommended to simmer the gravy for at least 1 to 2 hours, and some recipes call for even longer simmering times, up to 3 or 4 hours.

Simmering the sauce allows the flavors to meld together and deepen, resulting in a rich and flavorful sauce. The sauce reduces, thickens, and intensifies in flavor as the water evaporates and the ingredients concentrate.

If you’re using meat in your Sunday gravy, such as meatballs, sausage, or pork ribs, you will want to make sure you simmer the gravy long enough, so your meat is tender.

How to Reheat Leftover Homemade Sunday Gravy?

On the Stove (best way):

• Pour the gravy into a pot.

• Heat on low, stirring often so it doesn’t stick.

• If it’s too thick, add a little water.

• Heat until it’s nice and hot all the way through.

In the Microwave:

• Put the gravy in a microwave-safe bowl.

• Cover it loosely.

• Heat for 1 minute at a time, stirring in between, until hot.

• Add a splash of water if it’s too thick.

That’s it! Super easy, and it might even taste better the next day.

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Helpful Kitchen Tools:

OXO Good Grips Pro 10OXO Good Grips Nylon Ladle, Black, One SizeExcelSteel Heavy Duty Handles and Self-draining Solid Ring Base Stainless Steel Colander, 5 Qt, Stainless (Pack of 1)Sclafani Crushed Tomatoes, 28 Ounce (Pack of 12)Cento Tomato Paste, 2 Count

Ingredients for the meatballs:

• Ground beef – Or combine ground pork and ground beef for the best flavor.
• Egg – Will help keep the meatballs moist.
• Breadcrumbs – Are the main binder to keep the meatballs together.
• Sliced bread – Soaked in either milk or water will keep the meatballs moist.
• Parmesan cheese – Adds a great nutty flavor.
• Onion and garlic – Sauteing them will enhance their flavor.
• Salt, pepper, and parsley – Seasonings for more flavor
• Olive oil – for frying

Ingredients for the gravy:

• Olive oil – For sauteing the onion and garlic
• Onion and garlic – Flavor base for the gravy.
• Cans of crushed tomatoes and tomato sauce – Base for your gravy adding sweetness and acidity.
• Tomato paste – Will help thicken the gravy.
• Seasonings – Salt, pepper, parsley, basil, Italian seasoning and sugar will all add  the classic Italian flavor.
• Meats – sausage, spareribs, beef braciole and meatballs.

Step by step directions for making Authentic Italian Sunday gravy (Sunday Sauce):

1. – In a large 8-1o quart pot, saute onion and garlic in olive oil until soft and fragrant about 3 to 4 minutes.

2. –  Pour in crushed tomatoes, tomato sauce and tomato paste. Add all your seasonings and stir to combine.

3- In a large skillet brown your meat on all sides and add to the gravy. Cover and simmer stirring often. Add a little water if the gravy is too thick.

4. – While the sauce is simmering, lets make the meatballs.  In a large bowl, combine all the ingredients. Wet the slice bread with either milk or water, breaking it up into small pieces and adding it to the bowl.  Mix with your hands to combine. Do not over mix!

5. – Using your hands, make the  meatballs, trying to make them all 1-1/2 inches in size.

6. In a large skillet, heat olive oil and fry meatballs on both sides until brown.

7. – When all the meatballs are fried place into the gravy.  Carefully stir and continue cooking for a total of 2 – 2-1/2 hours.

8.- Serve Sunday gravy over pasta and garnish with fresh parsley and grated cheese.

My daughter Kristi loves to cook and somehow thinks she is a better cook than her mom. Especially when it comes to making Sunday gravy. The competition begins. Her sister is the judge, and the winner is Kristi! Really?  Well, she learned from her mom so I’m good with that.

Storage tips:

Allow the gravy to cool down to room temperature. Once cooled down, store gravy in an airtight container in the fridge up to 5 days.

If you are not going to use the gravy in a few days you can store it in freezer safe airtight containers for up to 4 months.

Divide the sauce in smaller containers so you have it for multiple meals.  I always put some in a small container that I use for my homemade pizza!

Authentic Italian Sunday Gravy (Sunday Sauce)

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• Author: Lori
• Prep Time: 25 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 25 minutes
• Yield: 6 1x
• Category: Dinner
• Method: stove top
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

For the Sauce:

2 Tablespoons olive oil

1 small onion, chopped

6 cloves garlic, chopped

1–pound Italian Sausage

1–1/2 pounds ground beef

3 28–ounce cans crushed tomatoes

1 8–ounce can tomato sauce

2 tablespoons tomato paste

1 tablespoon fresh parsley, minced

6 leaves basil, chopped

1 tablespoon Italian seasoning

1 teaspoon sugar (optional)

I teaspoon salt

1/2 teaspoon black pepper

For the Meatballs:

1–1/2 pounds ground beef

2 cloves garlic, chopped

1 small onion, finely chopped

2 eggs

1/4 cup parmesan cheese

2 slices of white or wheat bread, dipped in water or milk

1/2 cup of seasoned breadcrumbs

1 tablespoon parsley, chopped

1 teaspoon salt

1/4 teaspoon black pepper

olive oil for cooking

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Instructions

For the sauce:

1. Sauté: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and garlic, cook until softened and fragrant, about 5 minutes.
2. Prepare Gravy: To the pot, add crushed tomatoes, tomato sauce, and tomato paste, stirring to combine. Cook on low heat.
3. Season Gravy: Add dried Italian seasoning, fresh parsley, fresh basil, salt and pepper, and sugar (if using) to the sauce.
4. Brown: Add Italian sausage to a large skillet and brown on all sides, about 5 minutes. Remove sausage and add to the sauce.
5. Make your meatballs: In a large bowl, combine ground beef, eggs, bread crumbs, cheese, wet bread and all seasonings. With your hands, combine together. Shape into 1-1-1/2 inch meatballs.
6. Brown Meatballs: In a large skillet, add olive oil, heat on low to medium heat.  Add meatballs in batches and brown on all sides, about 5 minutes. Remove meatballs and set aside until all meatballs are browned.
7. Simmer Gravy: Place meatballs into the pot, nestling them into the gravy.  Continue cooking on low heat. Cover and simmer gently for at least 2 hour, stirring occasionally.
8. Adjust Seasoning: After simmering, taste the sauce and adjust seasoning as needed. If sauce is too thick, add water to thin it out.
9. Serve: Serve Sunday gravy over cooked pasta. Garnish with chopped fresh basil leaves and grated Parmesan cheese, if desired.

 

For the Meatballs:

1. Combine Ingredients: In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, Parmesan cheese, chopped parsley, onion, garlic, salt and pepper. Wet your sliced bread with water and break into small pieces, add to the bowl. Using your hands, gently mix everything together until combined. Do not over mix.
2. Shape Meatballs: Use your hands to roll mixture into meatballs, about 1.5 inches in diameter. Place the shaped meatballs on a baking sheet until they are all rolled.
3. Brown Meatballs: Heat a few tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook the meatballs for 2-3 minutes on each side, or until browned.
4. Add to Sauce: Once the meatballs are all browned, add them to your pot of sauce to continue cooking.

 

 

Nutrition

• Serving Size: 6 to 8 people