Italian Sunday Gravy

Course: Pasta

Cuisine: Italian

Keyword: italian meat sauce, roasted tomato sauce, sunday gravy, sunday sauce, white meat sauce

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: people

Calories: 348kcal

Author: Platings and Pairings

This Authentic Italian Sunday Gravy is what I grew up eating every week. Nana's tomato meat sauce holds a fond place in my heart, and her recipe lives on to this day in my recipe box. It's my most requested recipe and today I'm sharing it with you.

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Ingredients

2 Tablespoons olive oil extra virgin
1 pound pork spareribs
1 pound beef stew meat
1 pound Italian sausage spicy or mild, based on personal preference
6 cloves garlic peeled and left whole
¼ cup tomato paste
3 28-oz. cans crushed tomatoes
1 cup water
8 leaves fresh basil torn into small pieces
Salt and Pepper to taste
1 Tablespoon sugar more or less based on the flavor of your tomatoes
Parmesan shaved, for topping
Pasta

Instructions

Heat 2 Tablespoons olive oil in a large heavy pot over medium heat.
Pat 1 pound pork spareribs dry and put the pieces in the pot.
Cook turning occasionally, for about 15 minutes or until nicely browned on all sides. Transfer pork to a plate.
Brown 1 pound beef stew meat in the same way and add it to the plate.
Place 1 pound Italian sausage in the pot and brown on all sides. Set the sausages aside with the pork and beef.
Drain off most of the fat from the pot.
Add the 6 cloves garlic and cook for about 2 minutes or until golden. Remove and discard the garlic.
Stir in the ¼ cup tomato paste and cook for 1 minute.
Add 3 28-oz. cans crushed tomatoes to the pot.
Add 1 cup water; season with a pinch salt and pepper.
Return the pork, beef, and sausages to the pot and bring sauce to a simmer.
Partially cover the pot and cook over low heat, stirring occasionally, for at least 2 hours.
If the sauce becomes too thick, add a little more water.
At the end, add 1 Tablespoon sugar, plus more, to taste, and adjust your seasonings one more time with salt and pepper. Add 8 leaves fresh basil and serve over your favorite pasta, topped with shaved Parmesan.

Video

Notes

Storage

Store any leftover sause in an airtight container in the refrigerator for 3-4 days. Or, portion the sauce into freezer bags and freeze for up to three months.

Variations

Meat: Use any combination of meat that you have on hand. Sometimes I’ll use all pork (I find that pork gives the best flavor). Sometimes I’ll leave out the sausage if I’m not serving a large group. But for the best flavor, use at least one cute of meat that has the bones attached. The slow simmering of the meat on the bone gives amazing flavor. Some great options are pork chops, short ribs, pork shoulder, and neck bones. For a more thick + hearty sauce, you could add in some browned, ground pork.
Parmesan Rind: If you have a parmesan rind on hand, throw it into your sauce as it simmers for some added delicious flavor!
Herbs & Spices: Feel free to add a bit more flavor by adding in a pinch of dried oregano, red pepper flakes, onion powder, garlic powder or Italian seasoning.
Red Wine: Try adding in a splash of red wine as your sauce simmers away. It will add color and a bright flavor to your sauce.

Nutrition