Italian Sunday Gravy With Meatballs

by

Italian Sunday Gravy is the ultimate comfort meal, a tradition that brings families together around the table. This rich, slow-simmered tomato sauce is loaded with layers of flavor from meatballs, sausages, and tender cuts of beef or pork. It’s not just a sauce—it’s a feast that pairs perfectly with pasta and a loaf of crusty bread to soak up every last drop. Passed down through generations, Sunday Gravy is a true expression of Italian-American home cooking: hearty, comforting, and made with love.

Ingredients

For the Meatballs:

  • 1 lb ground beef

  • 1 lb ground pork

  • 2 large eggs

  • 1 cup breadcrumbs

  • ½ cup grated Parmesan cheese

  • ¼ cup fresh parsley, chopped

  • 4 cloves garlic, minced

  • ½ cup whole milk

  • 1 tsp salt

  • ½ tsp black pepper

  • Olive oil, for frying

For the Gravy (Sauce):

  • 2 tbsp olive oil

  • 1 large onion, finely chopped

  • 6 cloves garlic, minced

  • 2 cans (28 oz each) crushed tomatoes

  • 1 can (6 oz) tomato paste

  • 1 cup red wine (optional, for depth)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1 bay leaf

  • Salt & pepper, to taste

  • ½ cup fresh basil leaves

Additional Meats (optional but traditional):

  • 1 lb Italian sausages

  • 1 lb beef short ribs or pork ribs

Instructions

  1. Make the Meatballs:

    • In a large bowl, combine ground beef, pork, eggs, breadcrumbs, Parmesan, parsley, garlic, milk, salt, and pepper. Mix gently until just combined.

    • Shape into medium-sized meatballs.

    • Heat olive oil in a large skillet and brown the meatballs on all sides (they don’t need to cook through—just get a golden crust). Set aside.

  2. Prepare the Gravy:

    • In a large heavy-bottomed pot, heat olive oil. Add onions and sauté until soft and golden, about 8 minutes.

    • Add garlic and cook for 1 more minute.

    • Stir in tomato paste and cook for 2–3 minutes to deepen flavor.

    • Deglaze with red wine (if using), scraping up any browned bits.

    • Add crushed tomatoes, oregano, basil, bay leaf, salt, and pepper. Bring to a simmer.

  3. Add the Meats:

    • Add browned meatballs, sausages, and ribs into the sauce.

    • Lower heat and let simmer for 2–3 hours, stirring occasionally. The longer it simmers, the richer the flavor.

  4. Finish the Gravy:

    • Remove bay leaf and discard.

    • Stir in fresh basil before serving.

    • Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if needed.

  5. Serve:

    • Spoon the gravy over pasta (rigatoni, spaghetti, or ziti are classics).

    • Serve the meats on the side or layered on top.

    • Don’t forget plenty of Parmesan cheese and crusty bread!

Would you like me to also give you a classic Italian family-style serving method (how they plate pasta first, then bring the meats on a platter), or just the recipe as it is?

Leave a Comment