Italian Sunday Gravy

Italian Sunday Gravy, also known as “sugo” or “ragu,” is a traditional Italian-American dish typically made on Sundays for family gatherings. This hearty, rich tomato-based sauce is slow-cooked for hours and filled with a variety of meats, creating a deep, complex flavor that perfectly complements pasta. It’s a true labor of love that brings family and friends together, making it not just a meal, but an experience.


8. **Serve:**
– Serve the Sunday Gravy over your favorite pasta, such as spaghetti or rigatoni. Be sure to include a piece of each type of meat for each serving. Top with grated Parmesan cheese and fresh basil if desired.


### Tips and Variations:

– **Different Meats:** Feel free to use other meats such as lamb or chicken for a different flavor profile.
– **Vegetables:** Add chopped carrots and celery for additional flavor and texture.

– **Herbs:** Fresh herbs like basil and parsley can be added towards the end of cooking for a fresh burst of flavor.
– **Leftovers:** Sunday Gravy tastes even better the next day. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.


### The Experience:

Italian Sunday Gravy is more than just a meal; it’s a tradition. The aroma of the sauce simmering fills the house with an irresistible invitation, creating a sense of warmth and togetherness. Each bite of tender meat, coated in the rich, flavorful sauce, takes you on a journey of culinary delight.

The combination of the different meats and the long, slow cooking process develops a depth of flavor that’s hard to match. Whether enjoyed with family or friends, this dish is sure to create lasting memories and become a beloved part of your culinary repertoire.


Italian Sunday Gravy😋🍲

  • 2 pounds ground beef
  • 2 eggs
  • ¼ cup milk
  • 2 garlic cloves, minced
  • 1½ Tbsp Italian seasoning
  • 1½ tsp salt
  • ½ tsp black pepper
  • ¼ cup fresh parsley, chopped
  • ⅔ cup Italian style breadcrumbs
    Sunday Gravy:
  • 2 Tbsp olive oil
  • 2 pounds short ribs
  • 2 pounds beef sausage (spicy or sweet)
  • 1 medium yellow onion, diced
  • 2 carrots, grated
  • 6 garlic cloves, chopped
  • 1 cup red wine
  • 3 (28oz) cans Whole San Marzano Tomatoes with their juices, crushed by hand
  • 6oz tomato paste
  • 3 cups water
  • 1 cup fresh basil leaves, packed
  • 1 sprig rosemary
  • 2 bay leaves
  • 1 Tbsp dried oregano
  • salt to taste
  • pepper to taste


In a large bowl, whisk together eggs, milk, garlic, Italian seasoning, salt, pepper, and parsley. Add breadcrumbs and ground beef, and mix by hand until well combined. Do not overmix. Form the mixture into 1½-2 inch same-sized meatballs. Cover them with cling wrap and keep in the refrigerator until ready to use.
In a large heavy-bottomed pot or Dutch oven, heat 2 Tbsp of olive oil over medium-high heat and brown short ribs on all sides. Remove to a plate, then brown beef sausage links. Remove to a plate, then brown meatballs. Refrigerate sausage and meatballs until they go in the gravy.
Add a dash of oil if needed and sauté onion and carrots for 3-4 minutes.  garlic and sauté for a minute.
Add red wine and deglaze, scraping up any brown bits from the bottom of the pot. Cook until the wine is reduced by half, about 3-4 minutes.
Add crushed whole tomatoes, tomato paste, water, basil leaves, rosemary, bay leaves, dried oregano, salt, and pepper. Mix well.
Add the short ribs to the gravy. Cover, reduce heat to medium-low, and cook for 2-2.5 hours. Stir occasionally, making sure nothing is sticking to the bottom of the pan.
Add the beef sausages to the gravy and cook for 1 hour, uncovered. If at any point the gravy becomes too thick, add a splash of water.
Add meatballs and cook uncovered for another hour, stirring occasionally and making sure most of the meats are cooking, submerged under the gravy. Maintain the heat throughout so the gravy is always on a gentle simmer.
Towards the end of cooking time, skim off the excess fat. Taste and adjust for salt and pepper.
Serve Sunday Gravy over your favorite pasta shape, along with parmesan, fresh basil, and crusty bread.
Prep Time: 30 minutes | Cooking Time: 4.5 hours | Total Time: 5 hours
Kcal: 620 kcal per serving | Servings: 8 servings

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