There’s something magical about Sunday mornings when the aroma of rich, slow-cooked sauce fills the air, a pot of Italian Sunday Gravy simmering gently on the stove. It’s more than just a recipe; it’s a ritual that brings family and friends together. Today, I’m inviting you to dive deep into this tradition and create a dish that not only warms your stomach but also nourishes the soul. Let’s take our time as we journey through each step, ensuring you craft a Sunday Gravy that will keep everyone around the table, savoring every bite.
What is Sunday Gravy?
Before we get started, let’s clarify: Sunday Gravy, or “Sugo,” is not your ordinary pasta sauce. It’s a rich, meaty tomato-based sauce that has its roots in southern Italian kitchens. The name “gravy” reflects the immigrant influence in America, but the heart of the dish remains pure Italian. This hearty sauce, slow-cooked for hours, infuses layers of flavor from various meats, tomatoes, herbs, and spices. By the time it’s done, it’s more than just a sauce – it’s a meal.
Ingredients:
To make the perfect Italian Sunday Gravy, you’ll need patience, love, and a selection of these essential ingredients:
For the Sauce:
- 1 large yellow onion, finely diced
- 4-6 garlic cloves, minced
- 2 tbsp olive oil (preferably extra virgin)
- 2 cans (28 oz each) of San Marzano tomatoes, crushed
- 1 can (6 oz) of tomato paste
- 2 cups beef broth (or water, but broth adds more depth)
- 1 cup red wine (optional, but highly recommended)
- 1 bay leaf
- 1 tbsp sugar (to balance the acidity)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for a hint of heat)
- Salt and pepper to taste
- Fresh basil for garnish
For the Meat:
- 1 lb Italian sausage (sweet or hot, depending on preference)
- 1 lb pork ribs or pork shoulder, cut into large chunks
- 1 lb beef short ribs or meatballs (or both, for a truly indulgent version)
- 1/2 cup grated Parmesan cheese (for serving)
- 1 lb pasta of your choice (rigatoni, ziti, or spaghetti work beautifully)