Italian Gravy (Authentic Italian Sunday Tomato Sauce)
This classic Italian Sunday gravy is rich and flavorful, slow-cooked to perfection with tender pork, sausage, and meatballs. Serve with pasta, grated Pecorino Romano, and ricotta for a comforting, hearty meal.
Servings 8 Servings
Calories 560kcal
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Slotted spoon
- Immersion blender (optional)
- Gravy boat or serving vessel for sauce
- Large serving platter for meat
- Bowls for grated cheese and ricotta
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
Instructions
- Heat the oil: In a large pot or Dutch oven, heat 2 tablespoons of extra virgin olive oil 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 in the pot until nicely browned on all sides, about 5 to 7 minutes. Remove from the pot and set aside.
- Cook the onions: Lower the heat to medium. Add 1 finely diced onion to the pot and sauté until soft, about 5 minutes.
- Add garlic and chili flakes: Add 5 cloves of thinly sliced garlic and a pinch of red chili flakes. Cook for an additional 2 minutes, stirring frequently.
- Stir in tomato paste: Add 3 tablespoons of tomato paste (optional) and cook for 1 to 2 minutes, stirring to combine.
- Add tomatoes and herbs: Add 2 (28-ounce) cans of whole peeled or crushed tomatoes, 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 boil. If using whole tomatoes, use a wooden spoon to break them apart. For a smoother sauce, use an immersion blender, but remove the bay leaves first.
- Add the meats: Return the seared pork to the pot, along with 1 ½ pounds of Italian sausage and 16 to 20 cooked meatballs. Reduce heat to low and let the sauce simmer for about 3 hours, stirring every 20 minutes to prevent burning.
- Taste and adjust: After 3 hours, check the sauce for seasoning. Add a pinch of sugar if needed to balance the acidity. Taste and add more salt or pepper as desired.
- Prepare to serve: Remove the bay leaves and any bones from the pork. Use a slotted spoon to transfer the meats to a large platter. Toss al dente pasta with a little bit of the sauce.
- Serve: Serve the pasta with the platter of meats on the side. Pass a bowl of grated Pecorino Romano cheese and a bowl of ricotta cheese at the table.
Notes
- Slow cooking: Make sure the sauce is simmering on the lowest heat possible to develop rich flavors. Stir every 20 minutes to avoid burning at the bottom.
- Adjust the sauce: Tomato paste is optional but adds body to the sauce. If you prefer a thinner gravy, leave it out or add more water. A pinch of sugar can balance the acidity of the tomatoes.
- Freezing leftovers: This sauce freezes beautifully and tastes even better the next day. Make extra for future meals!
Nutrition
Serving: 1Serving | Calories: 560kcal | Carbohydrates: 3g | Protein: 43g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 156mg | Sodium: 741mg | Potassium: 801mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg