Sunday Gravy, also known as "Italian-American red sauce" or "Sunday sauce," is a rich, hearty, and deeply flavorful tomato-based sauce typically cooked with a variety of meats. While its name suggests gravy, it is not the traditional thick brown gravy served with roasts. Instead, it’s a slow-cooked tomato sauce loaded with savory meats and flavors that originated from Italian immigrant communities in the United States. Traditionally served over pasta, this sauce has become a staple in many homes, especially on Sundays when families gather for a large meal.
The term “Sunday Gravy” is often synonymous with tradition, nostalgia, and family. The recipe itself can vary depending on the region or household, but its core ingredients always include tomatoes, meats, and a generous blend of Italian seasonings. If you’re looking to make an authentic and mouthwatering Sunday Gravy, this blog will guide you through every step of the process.
A Bit of History Behind Sunday Gravy
Sunday Gravy originated from the Southern Italian regions, particularly Naples, where it was called ragù alla Napolitano. Italian immigrants brought this recipe to the U.S. in the late 19th and early 20th centuries. Back then, this dish was considered a way to use up inexpensive cuts of meat, cooking them slowly over hours to create a flavorful sauce. Over time, the recipe evolved, incorporating more lavish ingredients and becoming a special family meal to celebrate Sundays or holidays.
In the Italian-American community, Sunday Gravy became more than just a meal—it became a symbol of family bonding, tradition, and the blending of Old World Italian flavors with New World abundance. It’s a dish where generations of family members can come together to enjoy the fruits of slow cooking, usually paired with pasta, garlic bread, and a nice glass of red wine.
Key Ingredients for Sunday Gravy
The beauty of Sunday Gravy lies in its versatility, allowing home cooks to adjust the recipe according to personal tastes or available ingredients. However, some key components form the foundation of this dish:
Tomatoes: A good-quality canned tomato is essential for making the base of the sauce. San Marzano tomatoes are often preferred for their sweetness and low acidity.
Meats: Traditional Sunday Gravy includes a variety of meats, such as Italian sausage, pork ribs, beef, meatballs, and even braciole (rolled, stuffed beef). These meats infuse the sauce with deep flavor as they simmer slowly over time.
Garlic and Onion: These aromatics are the building blocks for flavor. Cooked until soft, they provide the depth and sweetness that balances out the acidity of the tomatoes.
Olive Oil: Used to sauté the onion and garlic and brown the meats.
Herbs and Seasoning: Basil, oregano, parsley, and bay leaves are classic herbs used to give the sauce a fragrant, herbal note. Salt, pepper, and a pinch of sugar are often added to balance the flavor.
Wine: Red or white wine adds complexity and depth to the sauce, deglazing the pan and enhancing the flavors of the tomatoes and meat.
Pasta: Sunday Gravy is traditionally served over long pasta like spaghetti or rigatoni, though any pasta type can be used depending on preference.
Step-by-Step Recipe for Authentic Sunday Gravy
Here’s a step-by-step guide to making a traditional Sunday Gravy that will impress your family and guests.
Ingredients:
2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1 lb Italian sausage links, cut into chunks
1 lb pork ribs or pork shoulder, cut into pieces
1 lb beef stew meat or chuck roast, cut into chunks
12 homemade or store-bought meatballs
1 (28 oz) can San Marzano tomatoes, crushed
1 (28 oz) can tomato puree
1 cup red wine
2 tablespoons tomato paste
1 teaspoon sugar
1/2 teaspoon red pepper flakes (optional)
1 bay leaf
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1 lb pasta (spaghetti, rigatoni, or your choice)
Instructions:
Step 1: Brown the Meats
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage, pork ribs, and beef chunks, browning them on all sides. This step is crucial to build the depth of flavor for the sauce. Once browned, remove the meats from the pot and set them aside.
Step 2: Sauté the Aromatics
In the same pot, add the chopped onion and garlic. Cook until softened and fragrant, about 5 minutes. Be careful not to burn the garlic, as this can turn the sauce bitter.
Step 3: Deglaze with Wine
Pour in the red wine, scraping up any brown bits from the bottom of the pot. This adds a rich, deep flavor to the sauce. Let the wine reduce slightly, cooking for 2-3 minutes.
Step 4: Add the Tomatoes
Add the crushed San Marzano tomatoes, tomato puree, and tomato paste to the pot. Stir in the sugar, bay leaf, red pepper flakes (if using), and a pinch of salt and pepper.
Step 5: Simmer the Sauce
Return the browned meats (except the meatballs) to the pot,submerging them in the tomato sauce. Lower the heat to a simmer, cover the pot, and let the sauce cook for at least 3 hours. Stir occasionally to prevent sticking. The longer the sauce simmers, the richer the flavors will become.
Step 6: Add the Meatballs
In the last hour of cooking, add the meatballs to the pot, ensuring they are well-coated with the sauce. Continue to simmer until the meatballs are cooked through and the sauce has thickened.
Step 7: Adjust the Seasoning
Taste the sauce and adjust the seasoning with more salt, pepper, or sugar as needed. Add the fresh basil and parsley just before serving to brighten the flavors.
Step 8: Cook the Pasta
While the sauce finishes cooking, boil your pasta of choice according to the package instructions. Drain the pasta and set aside.
Step 9: Serve the Gravy
To serve, ladle the Sunday Gravy over the cooked pasta, ensuring each plate gets a generous helping of meat. Garnish with freshly grated Parmesan cheese and a sprinkle of chopped basil.
Pro Tips:
Make it Ahead: Sunday Gravy actually tastes better the next day as the flavors have more time to meld together. Make a large batch and store leftovers in the fridge or freezer.
Use Quality Ingredients: Since Sunday Gravy relies heavily on its ingredients, opt for high-quality tomatoes, meats, and herbs for the best flavor.
Slow and Low: Be patient when cooking Sunday Gravy. The low, slow cooking time allows the meat to tenderize and the sauce to develop its rich, hearty flavor.
Conclusion
Sunday Gravy is more than just a meal—it's a culinary tradition rooted in family, heritage, and a love of food. With its bold flavors, tender meats, and a tomato sauce simmered to perfection, this dish is a true labor of love. Whether you're preparing it for a big Sunday dinner or a special occasion, Sunday Gravy is sure to become a family favorite that will leave everyone around the table smiling and satisfied. Enjoy this delicious slice of Italian-American culture, and don't forget to serve it with your favorite pasta and plenty of bread for sopping up that delicious sauce!
Social Plugin