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Italian Sunday Gravy Recipe

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4.1 from 7 reviews

Italian Sunday Gravy is a rich and hearty slow-simmered meat sauce combining pork spareribs, beef stew meat, and Italian sausage with crushed tomatoes and fresh basil. This traditional Italian-American dish offers deep, layered flavors perfect for serving over pasta and topped with shaved Parmesan cheese, making it an ideal comforting meal for family gatherings.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Ingredients

Meats

  • 1 lb. pork spareribs
  • 1 lb. beef stew meat
  • 1 lb. Italian sausage (spicy or mild, based on personal preference)

Sauce

  • 2 Tablespoons olive oil
  • 6 cloves garlic (peeled and left whole)
  • ¼ cup tomato paste
  • 3 28-oz. cans crushed tomatoes
  • 1 cup water
  • Salt and Pepper (to taste)
  • 1 Tablespoon sugar (more or less based on the flavor of your tomatoes)
  • 8 leaves fresh basil (torn into small pieces)

To Serve

  • Parmesan (shaved, for topping)
  • Pasta (your choice)

Instructions

  1. Heat the oil: Heat 2 tablespoons of olive oil in a large heavy pot over medium heat to prepare for browning the meats.
  2. Brown pork spareribs: Pat the pork spareribs dry and place them in the pot. Cook, turning occasionally, for about 15 minutes or until browned on all sides. Remove and transfer to a plate.
  3. Brown beef stew meat: In the same pot, brown the beef stew meat similarly, then remove and add to the plate with the pork.
  4. Brown Italian sausage: Brown the Italian sausages on all sides in the pot. Once browned, set them aside with the other meats.
  5. Drain excess fat: Remove most of the fat from the pot, leaving enough for flavor.
  6. Cook garlic: Add the peeled whole garlic cloves to the pot and cook for about 2 minutes until golden. Remove and discard the garlic cloves to infuse flavor without overpowering.
  7. Cook tomato paste: Stir in the tomato paste and cook for 1 minute to deepen its flavor.
  8. Add crushed tomatoes and water: Pour in the three cans of crushed tomatoes along with 1 cup of water. Season with a pinch of salt and pepper.
  9. Return meats and simmer: Return the browned pork, beef, and sausages to the pot. Bring the sauce to a gentle simmer.
  10. Slow cook: Partially cover the pot and cook over low heat, stirring occasionally, for at least 2 hours to develop rich flavors. Add water if the sauce becomes too thick.
  11. Adjust seasoning and finish: Stir in 1 tablespoon of sugar or more to balance the acidity of the tomatoes. Adjust salt and pepper to taste. Add torn fresh basil leaves for a final aromatic touch.
  12. Serve: Serve the sauce hot over your favorite cooked pasta and top generously with shaved Parmesan cheese.

Notes

  • For best flavor, use fresh basil and high-quality crushed tomatoes.
  • Adjust the sugar quantity depending on the sweetness or acidity of your tomatoes.
  • Use a heavy-bottomed pot to prevent burning during long simmering.
  • You can substitute pork spareribs with other pork cuts like shoulder if preferred.
  • Allow the sauce to rest for a while after cooking; flavors deepen and improve.
  • This dish freezes well and often tastes better the next day.

Find it online: https://cheftinaskitchen.com/italian-sunday-gravy-recipe/