This post may contain affiliate links. Please read our disclosure policy.
Sunday Gravy, also known as Sunday Sauce, is a rich Italian-American tomato sauce loaded with pork, sausage and meatballs. Everything simmers low and slow with fire-roasted tomatoes, fresh herbs and red wine until the sauce is deeply flavorful and the meat is tender. Serve it over a big bowl of pasta for the ultimate Sunday dinner.
Table of Contents
- Kellie’s Note Not My Nonna’s
- Why You’ll Love This Sunday Gravy
- Ingredients for Sunday Gravy
- What Meat Is Best for Sunday Gravy?
- How to Make Sunday Gravy
- Tips for Making Sunday Sauce
- Sunday Gravy Variations
- What to Serve With Sunday Gravy
- How to Use Sunday Gravy
- How to Store, Freeze and Reheat Sunday Gravy
- More Sauce Recipes
- Sunday Gravy Recipe
- Sunday Gravy FAQs
Kellie’s Note
Not My Nonna’s
I’m not Italian but I do love the whole process of making Sunday Sauce on a Sunday. I had lots of italian friends who invited me over for Sunday dinner and this gravy was always on the table. The low and slow cooking process, the low and slow vibe of the whole day, it’s my favorite thing about their family tradition.
This isn’t gravy for pouring onto mashed potatoes! It’s not even gravy for smothering buttermilk biscuits. Sunday Gravy is a rich, meaty tomato sauce that simmers for hours until the meat is tender and the sauce is thick and deeply flavored. It is a tradition in many Italian-American families and is usually served as the centerpiece of a big Sunday dinner.
You may also hear it called Sunday Sauce, red gravy or sugo. The name usually comes down to family tradition rather than a completely different recipe.
What makes Sunday Gravy different from a basic marinara is the meat. Pork, Italian sausage, meatballs and other slow-cooked meats flavor the tomatoes as everything simmers together.
Every family has their own version. Some add pork ribs or braciole, while others use beef, sausage, meatballs or a combination of whatever they love most.
Why You’ll Love This Sunday Gravy
- Loaded with meat. Pork, sweet sausage, hot sausage and meatballs make this a hearty Sunday dinner.
- Big, rich flavor. Browning the meat first and deglazing the pot with red wine creates layers of flavor before the sauce even starts simmering.
- Fire-roasted tomatoes. They add extra depth without making the recipe complicated.
- Great for a crowd. This recipe makes a generous batch that is perfect for family dinners and holidays.
- Freezer friendly. Make the full batch now and save the leftovers for an easy dinner later.
Ingredients for Sunday Gravy
Here’s a quick look at what you’ll need. Scroll down to the recipe card for the full measurements.
- Olive Oil – Used to brown the meat and build the first layer of flavor.
- Pork – Pork shoulder or country-style boneless pork chops become tender as they simmer in the sauce.
- Italian Sausage – A combination of sweet and hot sausage gives the gravy plenty of savory flavor with a little heat.
- Meatballs – Make this Sunday Gravy extra hearty. Homemade meatballs are fantastic if you have the time.
- Onions and Carrots – They soften into the sauce and add subtle sweetness.
- Garlic – Fresh garlic gives the sauce plenty of savory flavor.
- Fresh Herbs – Oregano, parsley and basil add freshness to the rich tomato sauce.
- Red Wine – I like Chianti for deglazing the pot and adding extra depth.
- Tomatoes – Fire-roasted crushed tomatoes add flavor while tomato puree creates a rich, saucy base.
- Sugar – Helps balance the acidity of the tomatoes.
- Salt and Pepper – Season to taste as the sauce cooks.
What Meat Is Best for Sunday Gravy?
One of the best things about Sunday Gravy is that every family makes it a little differently. My version uses pork, sweet Italian sausage, hot Italian sausage and meatballs for plenty of flavor and variety.
You can experiment with other slow-cooking meats depending on what you like or have on hand. Pork ribs, beef short ribs and braciole are all popular additions to Sunday Sauce.
No matter which meat you choose, don’t skip the browning step. Searing the meat creates those flavorful browned bits on the bottom of the pot that give the finished gravy so much depth.
How to Make Sunday Gravy
- Brown the pork. Heat the olive oil in a large Dutch oven. Brown the pork on all sides, then transfer it to a bowl.
- Brown the sausage. Cook the sausage in batches until browned on all sides. Transfer it to the bowl with the pork.
- Cook the vegetables. Add the onions and carrots and cook until soft and translucent.
- Deglaze the pot. Stir in the garlic and oregano, then pour in the wine. Scrape up the browned bits and let the wine reduce for 2–3 minutes.
- Build the gravy. Return the pork and sausage to the pot, then add the meatballs. Stir in the tomatoes, parsley, basil, sugar, salt and pepper.
- Simmer low and slow. Reduce the heat to low and simmer for 2–3 hours, stirring occasionally, until the pork is fork-tender and the sauce is rich and thickened.
- Season and serve. Taste and adjust the salt, pepper and sugar as needed before serving.
Tips for Making Sunday Sauce
- Don’t skip browning the meat. Browning builds flavor and gives the finished sauce more depth.
- Work in batches. Crowding the pot causes the meat to steam instead of brown.
- Keep the heat low. Sunday Gravy should gently simmer rather than boil aggressively.
- Stir from the bottom. Give the sauce a good stir periodically so it doesn’t stick or scorch.
- Watch the sauce, not just the clock. The pork should be fork-tender and the sauce should look noticeably richer and thicker when it is ready.
- Give a thin sauce more time. If the gravy isn’t as thick as you like, continue simmering so more liquid can evaporate.
- Taste before serving. A large batch of tomato sauce may need a final adjustment of salt, pepper or sugar after several hours of cooking.
- Make your own meatballs. Homemade meatballs make this Sunday dinner even better if you have the extra time.
- Make extra. Sunday Gravy freezes beautifully, so leftovers are never a bad thing.
Sunday Gravy Variations
Sunday Gravy is meant to be flexible, so don’t be afraid to make it your own.
- Change the meat. Try pork ribs, beef short ribs or braciole in place of some of the pork or sausage.
- Make it milder. Use all sweet Italian sausage.
- Make it spicier. Use all hot Italian sausage or add more hot sausage to the mix.
- Change the tomatoes. If you can’t find fire-roasted crushed tomatoes, regular crushed tomatoes will work.
- Skip the wine. If you prefer not to cook with wine, use a little beef broth to deglaze the pot instead.
What to Serve With Sunday Gravy
- Pasta is the classic choice for Sunday Gravy. Spaghetti, rigatoni and penne are all sturdy enough to stand up to the rich sauce and meat.
- Serve plenty of freshly grated Parmesan or Pecorino Romano at the table along with garlic bread for soaking up every last bit of sauce.
- Because Sunday Gravy is so hearty, a crisp house salad, Caesar salad or simple roasted vegetables make great sides.
- You can also remove the meat from the sauce and arrange it on a large serving platter, then let everyone choose their favorite pieces to serve alongside the pasta.
How to Use Sunday Gravy
Sunday Gravy is traditionally served with pasta, but a big batch gives you plenty of options for other dinners, too. Use the leftovers anywhere you want a rich, meaty tomato sauce.
- Pasta. The most traditional way to enjoy Sunday gravy is over a generous helping of pasta. Spaghetti, rigatoni, or penne all pair well with this meaty sauce.
- Lasagna. Try your Sunday gravy in Skillet Lasagna or this Lasagna Bolognese. Almost any lasagna recipe will work with this sauce, though!
- Eggplant Parmesan. Although eggplant Parmesan is usually vegetarian, you can make it meaty by serving it with Sunday sauce.
- Stuffed peppers. Mix the sauce with cooked white rice and mozzarella, then fill halved bell peppers with the mixture. Top with a bit more sauce and cheese, then bake until the peppers are tender and the filling is cooked through.
How to Store, Freeze and Reheat Sunday Gravy
- Refrigerator: Let the Sunday Gravy cool, then transfer it to an airtight container and refrigerate for up to 3–4 days.
- Freezer: Transfer the cooled gravy to a freezer-safe airtight container or freezer bag and freeze for up to 3 months.
- Thawing: Thaw frozen Sunday Gravy overnight in the refrigerator.
- Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until completely heated through. Add a small splash of water if the sauce has become too thick.
More Sauce Recipes
- Teriyaki Sauce
- Roasted Tomato Sauce
- Romesco Sauce Recipe
- Homemade Alfredo Sauce
- Homemade Vodka Sauce
- How to Make Bechamel Sauce
- Homemade Spaghetti Sauce
For more easy Sunday Dinner ideas, follow us on Instagram!
Sunday Gravy Recipe
Equipment
- large dutch oven
- measuring spoon
- measuring cup
- chef's knife
- cutting board
Ingredients
- 2 tablespoons olive oil
- 1 lb pork shoulder or country style boneless pork chops, cut into large pieces
- 1 lb sweet sausage links, cut in half
- 1 lb hot sausage links, cut in half
- 1 lb meatballs, frozen, thawed or your favorite homemade meatballs
- 2 medium Vidalia onions, or other sweet onion diced
- 1 cup finely diced carrots
- 5 garlic cloves, minced
- 4 tablespoons chopped fresh oregano
- 1 cup red wine, I used Chianti
- 56 ounces Canned fire roasted crushed tomatoes , 2-28 ounce cans
- 2 (28-ounce) cans pureed tomatoes
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 teaspoons granulated sugar
- salt and pepper, to taste
Instructions
- In a large, heavy Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the pork, being careful not to crowd the pot, and brown on all sides. Transfer to a large bowl.
- Drain all but 2 tablespoons of fat from the pot. Add the sausage in batches and brown on all sides. Transfer to the bowl with the pork, again leaving about 2 tablespoons of fat in the pot.
- Add the onions and carrots. Cook, stirring occasionally, until the onions are softened and translucent.
- Add the garlic and oregano and cook for 1–2 minutes. Pour in the wine and scrape up the browned bits from the bottom of the pot. Cook for 2–3 minutes to reduce.
- Return the pork and sausage to the pot, then add the meatballs. Add the crushed tomatoes and tomato puree, then stir in the parsley, basil, sugar, salt and pepper.
- Reduce the heat to low and simmer partially covered over low heat for 2–3 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened. Taste and adjust the sugar, salt and pepper as needed before serving.
Notes
- Brown the meat in batches so it develops a good crust instead of steaming.
- Keep the sauce at a gentle simmer and stir occasionally to prevent scorching.
- The gravy is ready when the pork is fork-tender and the sauce is rich and thickened.
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freeze cooled Sunday Gravy in an airtight freezer-safe container or bag for up to 3 months.
- Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Add a small splash of water while reheating if the sauce has become too thick.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sunday Gravy FAQs
Is Sunday Gravy the same as Sunday Sauce?
Yes. Sunday Gravy and Sunday Sauce generally refer to the same Italian-American tradition of slowly simmering tomato sauce with meat. What you call it usually comes down to family tradition. You may also hear it called red gravy or sugo.
What is the difference between Sunday Gravy and marinara?
Marinara is typically a simpler tomato sauce without meat. Sunday Gravy gets much of its rich flavor from pork, sausage, meatballs or other meats simmering slowly in the tomato sauce.
What meat can I use in Sunday Gravy?
This recipe uses pork, sweet Italian sausage, hot Italian sausage and meatballs. You can also experiment with other slow-cooking meats such as pork ribs, short ribs or braciole.
How do I know when Sunday Gravy is done?
The pork should be fork-tender and the sauce should look darker, richer and noticeably thicker than when it started. If the meat is still tough, continue simmering over low heat.
How do I thicken Sunday Gravy?
Let it simmer a little longer so excess moisture has time to evaporate. Keep the heat low and stir periodically so the bottom does not scorch.
Can I make Sunday Gravy ahead of time?
Yes. Sunday Gravy is a great make-ahead recipe because the flavors continue to meld as it sits. Store it in the refrigerator and gently reheat it before serving.
Can I freeze Sunday Gravy?
Yes. Let it cool completely, transfer it to a freezer-safe airtight container or freezer bag and freeze for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Can I double Sunday Gravy?
Yes, as long as you have a pot large enough to hold everything comfortably. Brown the meat in batches so it sears instead of steaming, and allow extra time for a larger batch to return to a simmer.
Regarding Sunday Gravy recipe: one pound of meatballs is in the ingredient list but not mentioned in the instructions. When are the meatballs added please?
Thank you.
The meatballs are added after all the other meat has gone into the pot.
Thanks for these wholesome recipes!
You’re very welcome!