Italian Gravy (Authentic Italian Sunday Tomato Sauce)

Name: Italian Gravy (Authentic Italian Sunday Tomato Sauce)
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Ingredients: 2 tablespoons extra virgin olive oil; 2 to 3 pounds pork loin (pork chops, ribs, and/or neck bones); Kosher salt (to taste); Black pepper (to taste); 1 small yellow onion (finely diced); 5 cloves garlic (very thinly sliced); Pinch of red chili flakes; 3 tablespoons tomato paste (optional); 2 28oz Cans whole peeled tomatoes or crushed tomatoes; 2 bay leaves; 1 tablespoon finely minced Italian parsley; Pinch of sugar (optional); 1 ½ pounds Italian sausage (hot, sweet, or both); 16 to 20 meatballs (homemade or store-bought); Pasta (for serving); Grated Pecorino Romano cheese (for serving); Ricotta cheese (for serving)

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This authentic Italian Gravy recipe is rich with layers of flavors, slow-cooked for hours to bring together tender pork, Italian sausage, and meatballs in a tomato sauce that will fill your kitchen with the aroma of Italian tradition. Whether you're planning a special occasion or a simple Sunday dinner for the whole family, this hearty, comforting dish is sure to impress. Made with pork, Italian sausage, and San Marzano tomatoes, it’s the perfect red sauce for your pasta.

Growing up, Sundays were always a special day in our family. I have vivid memories of walking into my grandma’s kitchen, the aroma of her Italian Sunday sauce filling the air. There was always a big pot simmering on the stove, slowly cooking all day long. It didn’t matter if it was a regular weekend or a big family gathering—grandma’s red sauce was always the centerpiece. She’d use different types of meat, from pork neck bones to hot Italian sausage, and we’d gather around the table, the whole family, eagerly waiting for the rich tomato sauce and tender meats. It wasn’t just a meal, it was a tradition, a way to bring everyone together. Now, I make this recipe for my own family, and every time, it brings back those comforting memories of home and togetherness.

Looking for more saucy recipes? Try my Pasta all' Amatriciana, Pink Sauce Pasta, Lobster Ravioli Sauce, Short Rib Ragu, Pasta alla Norma, Rigatoni Bolognese, and Baked Ziti. Try serving this with my Toasted Ravioli.

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🌟 Why You'll Love this Recipe
🥘 Ingredients
🔪 Step by Step Instructions
👩🏼‍🍳 Chef's Tips
📖 Substitutions & Variations
🍴 Serving Suggestions
💭 Recipe FAQs
🥣 Storage & Reheating
🌿 Related Recipes
🥗 Pairing Recommendations
📋 Recipe
🌡️ Food safety
💬 Reviews

🌟 Why You'll Love this Recipe

Rich and Savory: The combination of pork chops, sausage, and meatballs simmering in crushed tomatoes creates a hearty sauce perfect for pasta lovers.
Family Tradition: This is the best Sunday gravy recipe for Italian families, bringing generations together over a classic, comforting meal.
Easy to Adjust: You can use various types of meat like short ribs, pork necks, or country-style ribs to suit your family’s personal preference.
Perfect for Special Occasions: Whether it’s a family gathering or just a regular Sunday dinner, this Italian gravy recipe is a showstopper that will have everyone asking for seconds.

🥘 Ingredients

Olive Oil – Extra virgin olive oil is used to sear the meat and sauté the vegetables, providing a rich, smooth base for the sauce.
Pork Loin, Pork Chops, Ribs, and/or Pork Neck Bones – These cuts of pork add deep, meaty flavor to the sauce. The bones, in particular, help enrich the sauce as it simmers for hours.
Kosher Salt – Used to season the meat and enhance the overall flavor of the sauce.
Black Pepper – Freshly ground black pepper brings a subtle heat and earthiness, balancing the richness of the meat and tomatoes.
Yellow Onion – Finely diced yellow onion forms the aromatic base of the sauce, adding natural sweetness and depth as it cooks down.
Garlic – Thinly sliced garlic provides bold, robust flavor that infuses the sauce as it slowly simmers.
Red Pepper Flakes – Adds a touch of heat to the sauce, which can be adjusted to your spice preference.
Tomato Paste – Concentrated tomato paste is used to thicken the sauce and intensify the tomato flavor, creating a hearty, rich gravy.
San Marzano Tomatoes or Crushed Tomatoes – These tomatoes are the key ingredient for the sauce, bringing a natural sweetness and bright acidity. San Marzano tomatoes are ideal for their authentic Italian flavor and smooth texture.
Bay Leaves – Bay leaves are added during the simmering process, infusing the sauce with subtle herbal notes.
Italian Parsley – Freshly minced parsley adds a pop of freshness and color, balancing the richness of the sauce with its bright, herbaceous flavor.
Sugar (optional) – A pinch of sugar can be used to balance the acidity of the tomatoes, though it's optional and depends on personal preference.
Italian Sausage (Hot, Sweet, or a Mix) – Adds a flavorful, juicy bite to the dish. Choose hot sausage for a spicy kick, or sweet for a milder flavor.
Cooked Meatballs (Homemade or Store-bought) – Meatballs contribute to the heartiness of the gravy, soaking up the rich tomato sauce as it simmers.
Pasta – Your favorite pasta, cooked al dente, serves as the perfect base for soaking up the rich, flavorful sauce.
Grated Pecorino Romano Cheese – A sharp, salty cheese that is grated and sprinkled over the finished dish, enhancing the savory flavors.
Ricotta Cheese – Creamy ricotta cheese is served on the side, offering a smooth, cooling contrast to the rich sauce and meats.

See recipe card for quantities.

🔪 Step by Step Instructions

Heat the Olive Oil: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over high heat.

Sear the Pork: Season 2 to 3 pounds of pork (loin, chops, ribs, or neck bones) with kosher salt and black pepper. Sear the pork in the hot olive oil until browned on all sides, about 5 to 7 minutes. Remove the pork from the pot and set aside.

Cook the Onions: Lower the heat to medium. Add 1 finely diced yellow onion to the pot and sauté until softened, about 5 minutes. Stir occasionally to prevent sticking.

Add Garlic and Chili Flakes: Add 5 thinly sliced garlic cloves and a pinch of red pepper flakes to the onions. Sauté for another 2 minutes, stirring constantly to prevent burning.

red pepper flakes and garlic added to pot.

Add Tomato Paste: Stir in 3 tablespoons of tomato paste and cook for 1 to 2 minutes, allowing the paste to darken slightly and intensify in flavor.

Add Tomatoes and Water: Add 2 (28-ounce) cans of San Marzano tomatoes or crushed tomatoes, along with 2 bay leaves and 1 tablespoon of minced parsley. Season with salt and pepper. Fill one of the empty tomato cans with water and add it to the pot. Stir to combine.

Simmer the Sauce: Bring the sauce to a gentle boil, then reduce the heat to low. If using whole tomatoes, break them up with a wooden spoon. Simmer on low heat for 10 to 15 minutes, allowing the flavors to meld.

Add the Meats: Return the seared pork to the pot, then add 1 ½ pounds of Italian sausage and 16 to 20 cooked meatballs. Stir gently to coat the meats in the sauce. Simmer on the lowest possible heat for about 3 hours, stirring every 20 minutes to prevent the sauce from burning at the bottom of the pan.

Check for Doneness: After 3 hours, the pork should be tender and falling apart. Remove the pork, sausage, and meatballs from the sauce using a slotted spoon. Set them aside on a large platter.

Taste and Adjust: Taste the sauce and adjust the seasoning with more salt, pepper, or a pinch of sugar if needed to balance the acidity of the tomatoes.

Serve the Sauce and Meat: Toss al dente pasta with a bit of the sauce. Serve the pasta with the remaining sauce in a gravy boat and the platter of meats on the side. Pass grated Pecorino Romano and ricotta cheese at the table.

👩🏼‍🍳 Chef's Tips

Use the Lowest Heat – When simmering the sauce, keep the heat as low as possible to prevent the bottom from burning and to allow the flavors to meld slowly over time.
Stir Frequently – Stir the sauce every 20 minutes to ensure that it doesn’t stick to the bottom of the pan. This also helps the meats absorb more of the rich tomato flavor.
Balance the Acidity – If the sauce tastes too acidic due to the tomatoes, add a pinch of sugar to balance it out. This small amount won’t make the sauce sweet, but it will smooth out the tanginess.
Remove Bay Leaves – Don’t forget to remove the bay leaves before serving. They add flavor during cooking but aren’t meant to be eaten.
Brown the Meat – Searing the pork, sausage, and meatballs until browned on all sides is crucial for adding depth of flavor to the sauce.
Tomato Paste for Thickness – If you prefer a thicker sauce, don’t skip the tomato paste. It adds body to the gravy and a concentrated tomato flavor.
Immersion Blender Option – For a smoother sauce, use an immersion blender after adding the tomatoes. Be sure to remove the bay leaves first.
Check Meat for Tenderness – After the long simmer, the pork should be tender and falling apart. If it’s not quite there, let it cook a bit longer until it reaches the perfect texture.
Leftovers Taste Better – Italian Sunday gravy is even better the next day, so don’t hesitate to make a big batch and enjoy the leftovers.

📖 Substitutions & Variations

Different Meats – If you want to switch things up, you can use country-style pork ribs, short ribs, or even ground beef instead of pork chops or neck bones. Short ribs will add a rich, beefy flavor, while ground beef makes the sauce more versatile for everyday meals.

Different Sausage – If you prefer a milder flavor, use sweet Italian sausage instead of hot. For a more intense flavor, try using spicy sausage or even adding crumbled sausage for more texture.

Whole Tomatoes – If you don’t have San Marzano tomatoes, you can use regular canned whole tomatoes or crushed tomatoes. Just be sure to adjust the seasoning to your liking, as different tomatoes can vary in sweetness and acidity.

Dried Herbs – If fresh parsley isn’t available, use dried parsley or Italian seasoning. Dried herbs are more concentrated, so use about half the amount called for in the recipe.

Vegetarian Option – For a meatless version, omit the pork and sausage and replace them with hearty vegetables like mushrooms, zucchini, or eggplant. These vegetables will add richness and depth, making a delicious vegetarian sauce.

Spicy Variation – If you love extra heat, add more red pepper flakes or drizzle in some hot oil. You can also include spicy sausage or even a few diced chili peppers to really turn up the spice level.

Tomato Puree – For a smoother sauce, substitute the crushed tomatoes with tomato puree. This will give the gravy a velvety texture, but you might need to thin it out with a bit of water or broth.

No Tomato Paste – If you prefer a thinner sauce, you can skip the tomato paste. This will make the gravy less thick but still full of flavor.

🍴 Serving Suggestions

Wine Pairing – A bold red wine like Chianti or Barolo complements the rich, savory flavors of this Italian Sunday gravy. If you prefer a lighter option, a Sangiovese or Pinot Noir can provide a nice balance, enhancing the tomato sauce without overwhelming the flavors.

Garlic Bread – Serve with warm garlic bread to soak up the rich tomato sauce. The crunchy exterior and soft, buttery interior of the bread make it the perfect side to accompany this hearty dish.

Fresh Salad – A simple green salad with a light vinaigrette adds freshness and contrast to the heavy sauce and meats. The acidity of the dressing helps cut through the richness, balancing the meal.

Grated Pecorino Romano – Offering grated Pecorino Romano at the table adds an extra layer of salty, sharp flavor. Sprinkle it over the pasta and Italian gravy for a traditional Italian touch.

Ricotta Cheese – Serve a bowl of creamy ricotta on the side. It pairs beautifully with the pasta, offering a smooth, cool contrast to the spicy sausage and tomato sauce.

Roasted Vegetables – Roasted zucchini, eggplant, or bell peppers bring a sweet, caramelized flavor that complements the savory notes of the sauce. These vegetables make a perfect side dish for a well-rounded Italian meal.

Crusty Italian Bread – A loaf of crusty Italian bread is another great option for sopping up the sauce. Its thick, chewy texture holds up well against the rich gravy.

💭 Recipe FAQs

Can I make this in a slow cooker?

Yes! After sautéing the meat and vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours.

Can I use canned tomato sauce instead of crushed tomatoes?

Absolutely. Just be sure to use a high-quality canned tomato sauce for the best flavor.

How long should I simmer the sauce?

The longer, the better! Aim for at least 3 hours to let the flavors fully develop.

🥣 Storage & Reheating

Storage: Store the leftover Italian gravy in an airtight container for up to 3 days in the fridge.

Freezing: This Italian gravy freezes beautifully. Freeze portions in airtight containers for up to 3 months.

Reheating: Thaw overnight in the fridge, then reheat on the stovetop over medium heat. Add a little water or tomato puree to loosen the Italian gravy if needed.