Slow Simmered Italian Sunday Gravy
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Slow Simmered Italian Sunday Gravy is pure comfort food: rich, savory, and made for sharing around a full table. I love how its deep tomato flavor and tender meats make an ordinary Sunday feel like a special family gathering. Although this sauce takes time, most of that time is gentle simmering, so you can enjoy the slow, welcoming pace of cooking at home.
This hearty Italian Sunday gravy brings together browned pork neck bones or country-style ribs, Italian sausage, ground beef, ground pork, and meatballs. San Marzano tomatoes and tomato paste create a thick tomato base, while red wine, onion, garlic, and grated carrots add depth. Fresh basil and rosemary, dried oregano, and bay leaves bring a fragrant herbal finish.
First, roast the pork and sausage until golden, then brown the ground meats in a large pot. Next, soften the vegetables and reduce the wine before adding the tomatoes, paste, water, herbs, and meat. Finally, let the sauce simmer slowly until rich and thick, then add the meatballs for the last part of cooking. The steps are straightforward, though the recipe does contain alcohol and is intended for adults 21 and older.
Serve this slow simmered Italian Sunday gravy over pasta for a cozy weekend dinner, or make a pot for a holiday meal or family gathering. It also works well for a potluck, since it feeds a crowd and can be made ahead.
Why You’ll Love This Slow Simmered Italian Sunday Gravy
- Deep, slow-cooked flavor: Roasted meats, wine, herbs, and tomatoes build a layered sauce.
- A generous family-style meal: This recipe makes about 12 servings, so there is plenty to share.
- Easy hands-on cooking: The prep is simple, and the long simmer does most of the work.
- Meat and sauce in one pot: Sausage, pork, ground meat, and meatballs make it a hearty centerpiece.
- Great for making ahead: The flavors meld as the gravy rests, and leftovers store well.
Pork Tips
For the best texture and flavor, choose meaty pork neck bones or country-style ribs. Neck bones add plenty of savory depth as they simmer, while country-style ribs offer more substantial pieces of meat. Either option works well. Roast the pork until deeply golden, turning it as needed, because browning adds flavor to the finished gravy. If you use ribs, check them as they roast and remove them once well browned and cooked through.
Options for Substitutions
- Pork neck bones or ribs: Use one or the other, as listed. For a less meaty sauce, omit the pork, though the gravy will lose some richness.
- Italian sausage: Choose mild or hot sausage based on your preference. If using links, roast them whole, then slice before serving if desired.
- Ground meats: Replace the ground beef and pork with an equal amount of ground turkey or chicken. The result will be lighter and less rich.
- Red wine: Use additional water or unsalted beef broth instead. The flavor will be different, but the gravy will still simmer well.
- Fresh herbs: If fresh basil or rosemary is unavailable, use dried herbs sparingly. Dried herbs are more concentrated, so start with about one-third the amount and adjust to taste.
- San Marzano tomatoes: Use another brand of whole peeled tomatoes if needed. Crush them by hand or with a spoon as they cook. You can also use a no-salt-added product to better control seasoning.
Watch Out for These Mistakes
Do not skip browning the pork and sausage. Roasting develops savory flavor that carries into the sauce. Also, leave room between the pieces on the baking sheets so they brown rather than steam.
Keep the sauce at a gentle simmer, not a hard boil. A strong boil can make the sauce splatter and may cause it to catch on the bottom of the pot. Stir it now and then, especially as it thickens, and scrape the bottom carefully.
Reduce the wine by about half before adding the tomatoes. This gives it time to concentrate, while adding the tomato mixture too soon can leave the wine flavor sharp. For anyone avoiding alcohol, use broth or water instead, though this recipe is written with wine.
Finally, wait to add the meatballs until the main sauce has thickened. Then simmer without stirring for 30 to 40 minutes so the meatballs heat through without breaking apart. Taste near the end and adjust salt and pepper as needed.
What to Serve With Slow Simmered Italian Sunday Gravy?
Serve the gravy over spaghetti, rigatoni, or another sturdy pasta that holds the thick sauce. Alongside it, offer crusty Italian bread for soaking up the gravy, a crisp green salad to balance the rich meats, and roasted or steamed vegetables such as broccoli. Parmesan at the table is a welcome extra.
Storage Instructions
Store: Let the gravy cool, then place it in airtight containers and refrigerate within 2 hours of cooking. Keep it in the refrigerator for up to 3 to 4 days. If possible, store the meat and sauce together so the flavors stay well blended.
Freeze: Freeze cooled gravy in airtight, freezer-safe containers for up to 3 months. Leave a little room at the top for expansion. For easier serving, divide it into meal-size portions and label each container with the date.
Reheat: On the stovetop, warm the gravy in a covered pot over low to medium-low heat, stirring occasionally. Add a splash of water if it has thickened in the refrigerator. In the microwave, heat a portion in a microwave-safe bowl in short intervals, stirring between each one, until hot throughout.
Recipe Info
- Preparation Time: 20 minutes
- Cooking Time: About 5 hours
- Total Time: About 5 hours 20 minutes
- Difficulty: Medium
- Servings: 12
- Estimated Calories: 768 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
These are rough estimates based on the listed ingredients and 12 servings. Actual nutrition will vary with the cuts of meat, sausage, meatballs, and brands used.
- Calories: About 8,200 to 9,800 total, or roughly 680 to 820 per serving
- Protein: About 450 to 600 g total, or roughly 38 to 50 g per serving
- Fat: About 500 to 700 g total, or roughly 42 to 58 g per serving
- Carbohydrates: About 450 to 650 g total, or roughly 38 to 54 g per serving
Ingredients
- 1/4 cup olive oil, plus extra for brushing
- 2 lb pork neck bones or country-style ribs
- 2 lb Italian sausage
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 large yellow onion, chopped
- 1 tablespoon garlic, minced
- 2 large carrots, peeled and grated
- 1 1/2 cups red wine
- 3 cans (28 oz each) whole peeled San Marzano tomatoes with juice
- 6 cans (6 oz each) tomato paste, ideally imported from Italy
- 8 cups water
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 cup fresh basil, julienned
- 2 tablespoons fresh rosemary, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 recipe meatballs (separate recipe, not included on the page)
Step-by-Step Instructions
Step 1: Roast the Pork and Sausage
Heat the oven to 425°F. Line two large rimmed baking sheets with foil and brush the foil with olive oil. Arrange the pork bones or ribs on one sheet and the sausage on the other, keeping the pieces in a single layer. Brush the meat lightly with olive oil. Roast, turning as needed, until deeply golden: about 1 hour for the pork and about 40 minutes for the sausage. Set aside.
Step 2: Brown the Ground Meat and Soften the Vegetables
Meanwhile, heat a very large, heavy-bottomed stockpot over medium heat. Brown the ground beef and ground pork, breaking them into small pieces as they cook. Transfer the meat to a plate. Pour off all but about 2 tablespoons of fat. Add the onion, garlic, and carrots, then cook for 6 to 8 minutes, stirring now and then, until softened and beginning to caramelize.
Step 3: Reduce the Wine and Build the Sauce
Pour in the red wine and scrape up the browned bits from the bottom of the pot. Simmer until the wine has reduced by about half. Stir in the tomatoes and their juice, tomato paste, water, bay leaves, oregano, basil, rosemary, salt, and pepper. Mix until the tomato paste is well combined.
Step 4: Simmer the Gravy and Add Meatballs
Return the browned ground meat, roasted pork, and sausage to the pot. Bring the sauce to a boil, then lower the heat so it holds a gentle simmer with just a few bubbles on the surface. Cook uncovered for 3 1/2 to 4 1/2 hours, stirring occasionally so the sauce does not stick. If it becomes too thick before the time is up, add a little water. When the gravy has thickened, stir and scrape the bottom of the pot, then add the meatballs. Simmer without stirring for 30 to 40 minutes, until the meatballs are hot and the flavors have blended. Remove the bay leaves before serving.
Conclusion
This slow simmered Italian Sunday gravy combines roasted pork, sausage, ground meat, tomatoes, herbs, and meatballs in one generous, comforting meal. Take your time with the gentle simmer, stir now and then, and serve it with pasta and bread for a dinner everyone can share. Give it a try for your next Sunday meal, then let me know how it turned out or explore more cozy Italian-inspired recipes.
Slow Simmered Italian Sunday Gravy
Ingredients
Method
- Heat the oven to 425°F. Line two large rimmed baking sheets with foil and brush with olive oil.
- Arrange the pork bones or ribs on one sheet and the sausage on the other, keeping them in a single layer. Brush lightly with olive oil.
- Roast until deeply golden: about 1 hour for the pork and about 40 minutes for the sausage. Set aside.
- In a large pot, brown the ground beef and pork, breaking them into small pieces as they cook.
- Transfer the meat to a plate and pour off all but about 2 tablespoons of fat.
- Add onion, garlic, and carrots, cooking for 6 to 8 minutes until softened and caramelized.
- Pour in red wine and scrape up the browned bits from the bottom.
- Simmer until the wine has reduced by about half.
- Stir in the tomatoes, tomato paste, water, bay leaves, oregano, basil, rosemary, salt, and pepper. Mix well.
- Return the browned ground meat, roasted pork, and sausage to the pot.
- Bring the sauce to a boil, then lower the heat to maintain a gentle simmer for 3 1/2 to 4 1/2 hours, stirring occasionally.
- If the sauce becomes too thick, add a little water. Once thickened, add meatballs and simmer without stirring for 30 to 40 minutes.
- Remove the bay leaves before serving.
