Sunday Gravy Recipe
Sunday Gravy is an all-day tomato sauce just like your Italian nonna used to make. It's rich, meaty, and the best pasta sauce ever!
Servings: 12 servings
Cost: $20
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
Calories: 466kcal | Carbohydrates: 9g | Protein: 22g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 100mg | Sodium: 605mg | Potassium: 512mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1927IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg