🍅 Sunday Gravy (Italian-American Meat Sauce)
🍽️ Serves: 6–8
⏱️ Cook Time: 3–4 hours (worth every second)
📝 Ingredients:
For the Sauce:
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2 tbsp olive oil
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1 large onion, finely chopped
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4–5 garlic cloves, minced
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2 cans (28 oz each) whole peeled tomatoes, crushed by hand or with immersion blender
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1 small can (6 oz) tomato paste
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1 tsp sugar (optional, balances acidity)
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1 tsp dried oregano
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Salt & pepper to taste
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Fresh basil (a few sprigs, optional)
Meats (choose 3–4 types for flavor layers):
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1/2 lb Italian sausage links (sweet or spicy)
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1/2 lb pork neck bones or country-style ribs
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1/2 lb beef short ribs, stew beef, or chuck
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Homemade meatballs (recipe below)
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Optional: Braciole (stuffed beef rolls)
👩🍳 Instructions:
1. Brown the Meats:
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In a large Dutch oven or deep pot, heat olive oil.
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Brown each type of meat in batches (don’t overcrowd). Set aside on a plate.
2. Build the Sauce:
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In the same pot, add a bit more oil if needed.
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Sauté onions until soft, ~5 min. Add garlic and cook 1 min.
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Stir in tomato paste and cook for 2–3 min.
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Add crushed tomatoes, oregano, sugar, salt, and pepper. Add 1–2 cups water if needed for consistency.
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Return all browned meats to the pot.
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Bring to a simmer, then reduce to low and simmer uncovered or partially covered for 3–4 hours, stirring occasionally.
3. Add the Meatballs:
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Gently add meatballs during the last 45–60 minutes of simmering so they soak up flavor but don’t fall apart.
4. Finish & Serve:
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Remove meats and place on a serving platter.
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Toss some sauce with cooked pasta (rigatoni, ziti, or spaghetti).
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Serve pasta first, followed by the meat and extra sauce.
🧆 Simple Homemade Meatballs:
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1 lb ground beef (or mix with pork/veal)
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1/3 cup breadcrumbs
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1/4 cup grated Parmesan
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2 tbsp chopped parsley
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1 egg
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2 garlic cloves, minced
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Salt & pepper
→ Mix gently, form into balls, and pan-fry until browned.
🍷 Tips & Add-ons:
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Deglaze the pan with a splash of red wine after browning meats for extra depth.
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Leftovers are even better the next day.
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Freezes beautifully—make a big batch!
Want a slow cooker version, vegetarian take, or need help with the braciole filling?