There is nothing quite like gathering around the table with family or friends and sharing a rich, comforting traditional dish that fills the house with irresistible aromas. This Italian Sunday Gravy Recipe is exactly that kind of meal—a slow-simmered, hearty tomato sauce loaded with tender meats and fragrant basil, perfectly paired with your favorite pasta. It captures the essence of a classic Italian family Sunday, where flavors deepen over hours of gentle cooking and conversations flow freely. Let me take you step-by-step through this beloved recipe that turns simple ingredients into a soul-warming feast.

Ingredients You’ll Need

The image shows a flat lay of raw ingredients placed on a white marbled surface with a textured white cloth. In the center, there is a round white marble board holding a small glass bottle of olive oil with a silver dispenser, some garlic cloves, green basil leaves, and small white bowls containing salt, black pepper, and thick red tomato paste. To the left, there are two open cans of red tomato sauce with one partially opened and showing whole tomatoes in sauce. At the bottom right, a white plate holds three raw sausages, two chunks of raw beef, and a pork chop. A clear glass with water is also present near the plate. The overall setting is warm and rustic, with natural lighting highlighting the textures and colors of the ingredients. photo taken with an iphone --ar 4:5 --v 7

While the ingredient list may seem straightforward, each one plays a crucial role in building the deep, layered flavors that make this Italian Sunday Gravy Recipe so special. From the quality of the meats to the freshness of the basil, these essentials come together to create texture, aroma, and that perfect balance of savory and sweet.

2 Tablespoons olive oil: Provides a rich base to brown the meats and infuse the sauce with subtle fruity undertones.
1 lb. pork spareribs: Adds tender, flavorful meat that melts into the sauce as it cooks slowly.
1 lb. beef stew meat: Contributes hearty, robust flavor and satisfying texture to the gravy.
1 lb. Italian sausage (spicy or mild): Brings a layer of seasoning and a little kick, customizable to your preference.
6 cloves garlic (peeled and left whole): Infuses the sauce with warm, aromatic notes without overpowering it.
¼ cup tomato paste: Concentrates the tomato flavor and helps thicken the sauce.
3 28-oz. cans crushed tomatoes: The heart of the sauce, providing a bright, tangy base.
1 cup water: Balances the tomato acidity and helps control sauce consistency.
8 leaves fresh basil (torn into small pieces): Adds freshness and herbal brightness at the end of cooking.
Salt and Pepper (to taste): Essential seasonings that bring everything together perfectly.
1 Tablespoon sugar: Cuts the acidity of the tomatoes for a smooth, well-rounded flavor.
Parmesan (shaved, for topping): A salty, nutty finishing touch that elevates the dish to something extraordinary.
Pasta: Your favorite kind, cooked al dente to soak up all that glorious gravy.

How to Make Italian Sunday Gravy Recipe

Step 1: Brown the Pork Spareroibs

Start by heating olive oil in a large, heavy pot over medium heat. Pat the pork spareribs dry—this helps achieve a beautiful browning—and add them to the pot. Cook, turning occasionally, for about 15 minutes until all sides are nicely browned. This step develops deep flavor through caramelization. Once done, transfer the pork to a plate for later.

Step 2: Brown the Beef Stew Meat

Using the same pot and fond left behind, brown the beef stew meat following the same process as the pork. Browning the beef in the same pot builds layers of taste that enrich the sauce. Once browned, add the beef to the plate with the pork.

Step 3: Brown the Italian Sausage

Next, brown the Italian sausages on all sides in the pot. Whether you prefer spicy or mild, the sausage adds a wonderful seasoning boost. After browning, set the sausages aside with the pork and beef, ready to rejoin the sauce.

Step 4: Sauté the Garlic and Tomato Paste

Drain most of the fat from the pot to avoid greasiness, then add the whole garlic cloves and cook for about 2 minutes until golden. This subtly infuses their mellow aroma into the oil. Remove and discard the garlic once done. Stir in the tomato paste and cook for one minute to deepen its flavor and improve the sauce’s texture.

Step 5: Build the Sauce

Add the crushed tomatoes and water to the pot, giving everything a good stir. Season with a pinch of salt and pepper to start layering the seasoning. Return the browned pork, beef, and sausages to the pot. Bring the sauce to a gentle simmer, setting the stage for a slow and patient cook.

Step 6: Slow Simmer for 2+ Hours

Partially cover the pot and reduce the heat to low. Let the sauce cook slowly for at least two hours, stirring occasionally to prevent sticking. This slow cooking tenderizes the meat and allows all the flavors to blend beautifully. If the sauce becomes too thick, a little additional water can be added to keep a lovely, saucy consistency.

Step 7: Final Seasoning and Basil

Once the cooking is complete, taste your gravy and add sugar to balance acidity as needed, adjusting salt and pepper as well. Finally, stir in the torn basil leaves for a fresh herbal touch that awakens the rich tomato sauce. Your Italian Sunday Gravy Recipe is now ready to serve!

How to Serve Italian Sunday Gravy Recipe

A white bowl holds a serving of spaghetti topped with thick, deep red tomato sauce that covers some of the pasta, creating a rich layer on top. The spaghetti noodles are golden yellow with a slight shine, mixed evenly with bits of darker meat scattered throughout. A light dusting of white grated cheese is sprinkled over the noodles, adding texture. Two silver forks rest on the right side inside the bowl, partially twirling some noodles. The bowl is placed on a dark wooden surface with a woman's hand holding one of the forks. Nearby, there is a wooden bowl filled with grated cheese, a glass of red wine, and a wine cork on the same wooden background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Shaved Parmesan cheese is the classic topping that adds a salty, savory sparkle with every bite. Fresh basil leaves sprinkled on top also give a burst of color and fresh aroma. For a bit of extra indulgence, a drizzle of good quality extra virgin olive oil can elevate the presentation and taste.

Side Dishes

This hearty sauce calls for simple sides that complement rather than compete. Crusty Italian bread or garlic bread is perfect for soaking up leftover gravy. A crisp green salad with a tangy vinaigrette balances the richness of the meat sauce beautifully. Roasted or sautéed vegetables also make a lovely addition to round out the meal.

Creative Ways to Present

For a delightful variation, use this Italian Sunday Gravy Recipe as a baked pasta topping—layer it with ricotta, mozzarella, and pasta in a casserole dish before baking. Alternatively, serve it over polenta or creamy mashed potatoes for a comforting twist. You can even use the meats as a hearty ragù for stuffed peppers or as a filling for Italian-style sandwiches.

Make Ahead and Storage

Storing Leftovers

Leftovers of this gravy taste even better the next day as the flavors continue to meld. Store it in an airtight container in the refrigerator and consume within 3 to 4 days for optimal freshness.

Freezing

This sauce freezes beautifully, making it a great make-ahead option. Portion it into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat the gravy in a saucepan over low heat, stirring occasionally to prevent sticking. If the sauce thickens too much after refrigeration, simply add a splash of water or broth to loosen it up to your desired consistency.

FAQs

Can I use different types of meat in this Italian Sunday Gravy Recipe?

Absolutely! While this recipe uses pork spareribs, beef stew meat, and Italian sausage, you can experiment with other cuts like meatballs, brisket, or even lamb. Just make sure the meat suits slow cooking and browns well for the best flavor.

Do I need to peel the garlic cloves for the sauce?

Yes, peeling the garlic cloves is recommended so they release their flavor more readily during cooking. Leaving them whole provides a mellow garlic essence without overpowering the sauce. Discard them after sautéing unless you prefer to mash them into the gravy.

What kind of pasta goes best with Italian Sunday Gravy?

Classic long pastas like spaghetti, linguine, or rigatoni work wonderfully because their shapes hold the sauce well. However, you can use any pasta you love—fusilli and pappardelle are also excellent choices to catch the chunky meats and sauce.

How important is the slow simmering time for this recipe?

The slow simmering is crucial! It’s what transforms simple ingredients into a deeply flavorful and tender sauce. Rushing this process won’t allow the meats to tenderize or the flavors to fully develop, so setting aside the time is well worth it for an authentic Italian Sunday Gravy taste.

Can I make this Italian Sunday Gravy Recipe in a slow cooker?

Yes! After browning the meats and sautéing garlic and tomato paste on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours. This method also yields tender meat and rich sauce with less hands-on time, perfect for busy days.

Final Thoughts

Making this Italian Sunday Gravy Recipe is like capturing a treasured tradition in a pot. The long simmer, the melding of meats and tomatoes, and that final sprinkle of fresh basil and Parmesan create a dish that feels like home in every bite. Whether you’re cooking for a family feast or just craving something hearty and soul-satisfying, this recipe never fails to impress. Give it a try and watch your kitchen fill with the warm spirit of an Italian Sunday.