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Slow Simmered Italian Sunday Gravy

A rich and savory Italian Sunday gravy made with roasted meats, tomato, and herbs, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 12 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 768
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 2 lb pork neck bones or country-style ribs Choose one or the other.
  • 2 lb Italian sausage Mild or hot based on preference.
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 recipe meatballs Separate recipe, not included.
Vegetables and Base
  • 1/4 cup olive oil Plus extra for brushing.
  • 1 large yellow onion, chopped
  • 1 tablespoon garlic, minced
  • 2 large carrots, peeled and grated
  • 1 1/2 cups red wine Can be substituted with broth or water.
  • 3 cans (28 oz each) whole peeled San Marzano tomatoes with juice Can use other brands if needed.
  • 6 cans (6 oz each) tomato paste Ideally imported from Italy.
  • 8 cups water
Herbs and Seasonings
  • 1 tablespoon dried oregano
  • 1 cup fresh basil, julienned Can substitute with dried basil.
  • 2 tablespoons fresh rosemary, chopped Can substitute with dried rosemary.
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper

Method
 

Roast the Pork and Sausage
  1. Heat the oven to 425°F. Line two large rimmed baking sheets with foil and brush with olive oil.
  2. 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.
  3. Roast until deeply golden: about 1 hour for the pork and about 40 minutes for the sausage. Set aside.
Brown the Ground Meat and Soften Vegetables
  1. In a large pot, brown the ground beef and pork, breaking them into small pieces as they cook.
  2. Transfer the meat to a plate and pour off all but about 2 tablespoons of fat.
  3. Add onion, garlic, and carrots, cooking for 6 to 8 minutes until softened and caramelized.
Reduce the Wine and Build the Sauce
  1. Pour in red wine and scrape up the browned bits from the bottom.
  2. Simmer until the wine has reduced by about half.
  3. Stir in the tomatoes, tomato paste, water, bay leaves, oregano, basil, rosemary, salt, and pepper. Mix well.
Simmer the Gravy and Add Meatballs
  1. Return the browned ground meat, roasted pork, and sausage to the pot.
  2. 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.
  3. If the sauce becomes too thick, add a little water. Once thickened, add meatballs and simmer without stirring for 30 to 40 minutes.
  4. Remove the bay leaves before serving.

Notes

Great for potlucks as it feeds a crowd and can be made ahead. Ideal to serve with pasta and crusty Italian bread.