This traditional Italian Sunday gravy is a slow-simmered tomato sauce cooked for hours with Italian sausage, meatballs, and tender, fall-apart pieces of beef. It’s the kind of comforting, old-school dish meant to be cooked slowly and shared generously, filling the kitchen with deep, savory aromas as it bubbles gently on the stove. The long cooking time allows the tomatoes to soften and sweeten, the aromatics to melt into the sauce, and the meats to release their flavor, enriching every spoonful.
Sunday gravy is not just a sauce—it’s an experience. Traditionally prepared for large family gatherings, it’s served in stages: the pasta dressed lightly with sauce, followed by a platter of meats bathed in rich tomato gravy. Every element is hearty, rustic, and deeply satisfying, making it perfect for long weekends, special occasions, or whenever you want to cook something truly memorable.
Prep Time
20 minutes
Cook Time
4 hours
Total Time
4 hours 20 minutes
Servings
10 servings or more
Calories
421 kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 2–3 lbs beef loin, beef chops, ribs and/or neck bones
- Kosher salt and black pepper, to taste
- 1 small yellow or sweet onion, finely diced
- 5 cloves garlic, very thinly sliced
- Pinch of red chili flakes
- 3 tablespoons tomato paste
- 2 (28-ounce) cans whole peeled tomatoes or crushed tomatoes
- 2 bay leaves
- 1 tablespoon Italian parsley, finely minced
- Pinch of sugar (optional)
- 1½ lbs Italian sausage (hot, sweet, or both)
- 1 batch homemade Italian meatballs or 16–20 cooked store-bought meatballs
- Pasta, for serving
- Pecorino Romano cheese, grated, for serving
- Ricotta cheese, for serving
Instructions
- Brown the beef for depth of flavor.
Heat a large heavy pot or Dutch oven over high heat and add the olive oil. Season the beef generously on all sides with salt and black pepper. Once the oil is hot, carefully add the beef and sear it until deeply browned on every side. This step is essential, as it creates the rich base flavor of the gravy. When fully browned, remove the beef from the pot and set it aside. - Cook the onion until soft.
Reduce the heat to medium and add the diced onion to the same pot. Sauté for about 5 minutes, stirring often, until the onion becomes soft and translucent. Make sure to scrape the bottom of the pot so the onion absorbs the flavorful browned bits left from the beef. - Add garlic and chili flakes.
Stir in the thinly sliced garlic and the red chili flakes. Cook for about 2 minutes, stirring constantly, until the garlic becomes fragrant. Be careful not to let it brown, as this can make it bitter. - Cook the tomato paste.
Add the tomato paste to the pot and stir it into the onion and garlic mixture. Let it cook for 1 to 2 minutes, stirring continuously. This step deepens the flavor of the tomato paste and removes any raw taste. - Build the sauce.
Add the canned tomatoes to the pot, along with the bay leaves and minced parsley. Season with salt and pepper. Fill one of the empty tomato cans about halfway to three-quarters full with water and pour it into the pot. Stir well to combine everything. If using whole peeled tomatoes, gently break them up with a wooden spoon as they simmer, or blend the sauce if you prefer a smoother texture.
- Add the meats and begin simmering.
Bring the sauce to a boil over medium-high heat. Once boiling, return the seared beef to the pot, then add the Italian sausage and the cooked meatballs. Reduce the heat immediately to low so the sauce simmers gently. - Simmer slowly and patiently.
Cover the pot, leaving the lid slightly ajar to allow steam to escape. Simmer on the lowest heat possible for about 3 hours, stirring every 20 minutes to prevent sticking or burning. As it cooks, the sauce will thicken, the flavors will concentrate, and the beef will become extremely tender, eventually starting to fall apart. - Rest and adjust seasoning.
Once the simmering time is complete, turn off the heat and let the gravy rest with the meats inside. Taste the sauce and adjust seasoning with more salt if needed. Remove and discard the bay leaves, and carefully remove any bones from the beef. - Serve in classic Sunday style.
Transfer all the meats to a large serving platter using a slotted spoon. Cook the pasta until al dente, then toss it with just enough gravy to coat it lightly. Serve the pasta first, followed by the platter of meats, with extra sauce on the side. Finish the meal by passing grated Pecorino Romano and ricotta cheese at the table for everyone to add as they like.
This slow-cooked Sunday gravy is rich, filling, and deeply comforting—a true celebration of traditional Italian home cooking meant to be enjoyed together.