1. Preparing the Meats:
Begin by heating a large, heavy-bottomed pot or Dutch oven over medium heat. Drizzle in the olive oil and allow it to warm up. While it heats, take a moment to appreciate how your ingredients come together to create something greater than their individual parts – that’s the magic of Italian cooking!
First, sear the Italian sausage, pork ribs, and beef short ribs. You’re not cooking them all the way through just yet, but browning the meat creates those beautiful caramelized bits that will add immense flavor to your gravy. Work in batches, so the meat browns evenly, taking care not to overcrowd the pot. As each batch is done, set it aside on a plate.
Tip: If you’re feeling adventurous, you can make homemade meatballs for a more personalized touch. Simply combine ground beef, breadcrumbs, Parmesan cheese, eggs, garlic, and parsley, and shape them into bite-sized balls before browning them just like the other meats.
2. Sauté the Aromatics:
In the same pot, add the diced onions and sauté them in the leftover drippings from the meat. You’ll want them to soften and become translucent – this should take about 5-7 minutes. As the onions cook, scrape the bottom of the pot to release all the flavorful browned bits stuck there.
Once the onions are golden and sweet, toss in the minced garlic. Let it cook for just a minute or two, until fragrant. You don’t want the garlic to burn, as it can become bitter.
3. Building the Sauce:
Now comes the part where your sauce begins to take shape. Stir in the tomato paste, allowing it to caramelize slightly with the onions and garlic for about 3 minutes. This intensifies the tomato flavor and gives the sauce a richer taste.
Next, deglaze the pot by pouring in the red wine. If you’re skipping the wine, you can use beef broth instead. Let it simmer and reduce for about 5 minutes, then stir in the crushed San Marzano tomatoes, beef broth, bay leaf, oregano, basil, sugar, and a pinch of salt and pepper.
At this point, the sauce will start to thicken, but it’s still far from finished. Cover the pot and let it simmer gently for about 2 hours. Stir occasionally, savoring the aroma filling your kitchen.
4. Reintroduce the Meat:
After the sauce has simmered and thickened slightly, it’s time to add the browned meats back into the pot. Nestle the Italian sausage, pork ribs, and beef short ribs (and meatballs, if using) into the sauce, making sure they are fully submerged. This is where the magic really happens: the meats slowly braise in the sauce, releasing their juices and absorbing the flavors of the tomatoes and herbs.
Reduce the heat to low and continue simmering the gravy for another 1-2 hours. The longer you cook, the more tender and flavorful the meat becomes. Keep an eye on it, stirring gently every now and then to prevent sticking.
Tip: For a deeper flavor, make the gravy a day ahead and refrigerate it overnight. The flavors meld beautifully, and your Sunday meal will be even more extraordinary!
5. Finishing Touches:
Once the gravy has thickened to your liking and the meat is melt-in-your-mouth tender, remove the pot from the heat. Carefully take out the meats and set them aside on a serving platter. Discard the bay leaf and taste the sauce. Adjust the seasoning if necessary, adding more salt, pepper, or sugar as needed.
At this point, you can boil your pasta in generously salted water until al dente. Drain the pasta and toss it with a few ladles of the sauce, letting it coat each piece.
For the final flourish, sprinkle the pasta with freshly grated Parmesan cheese and garnish with torn basil leaves. Serve the pasta alongside the platter of meats, so everyone can help themselves to their favorites.
Serving & Savoring:
Gather your loved ones around the table and bask in the anticipation as you serve this hearty feast. Watch as they pile their plates high with tender sausages, ribs, and meatballs, ladling the rich, flavorful gravy over pasta. The joy on their faces as they take that first bite – it’s priceless.
But this meal is more than just food. It’s a moment of connection, a shared experience steeped in tradition. As you linger around the table, passing the bread, pouring more wine, and swapping stories, you’ll realize that the heart of Sunday Gravy isn’t just in the pot – it’s in the memories you’re creating with every bite.
So, the next time you crave comfort, warmth, and a meal that lasts long after the plates are cleared, take your time and make Italian Sunday Gravy. After all, some things in life are worth savoring slowly.