Authentic Italian Sunday Gravy with Meatballs and Sausage
This recipe for Authentic Italian Sunday Gravy is a celebratory dish that embodies the warmth of Italian family traditions. A cherished recipe inspired by cherished memories, this hearty sauce is perfect for a leisurely Sunday meal, best enjoyed with loved ones. With tender meatballs and flavorful sausage simmered in a rich tomato sauce, it offers a delightful experience that will transport you straight to a bustling Italian kitchen. This version combines the richness of ground chuck with delicious herbs and spices, and it's ideal for pairing with your favorite pasta. Prepare to savor every bite, as this dish makes for wonderful leftovers—if you have any!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
olive oil
3 tablespoons (for sautéing)
garlic cloves
6 cloves (4 chopped, 2 chopped for meatballs)
onions
2 (chopped)
tomato paste
1 (6 ounce) can (for sauce)
chopped tomatoes
2 (28 ounce) cans (for sauce)
dried oregano
1/2 teaspoon (for sauce)
dried Italian seasoning
1/2 teaspoon (for sauce)
ground chuck (85% lean/15% fat)
1 1/2 lbs (for meatballs)
white bread
4 slices (made into fresh crumbs)
fresh parsley
1/4 cup (chopped, for meatballs)
eggs
2 (beaten, for meatballs)
salt
1/2 teaspoon (for meatballs)
pepper
to taste (a few grinds)
grated romano cheese or grated parmesan cheese
1/2 cup (for serving)
water
2 tablespoons (for patting meatballs)
flour
for dredging (for meatballs)
vegetable oil
for frying (for meatballs)
sweet or hot Italian sausage links
1 lb (for sauce)
Instructions
1
In a very large Dutch oven, heat the olive oil over medium heat.
2
Add the chopped garlic and onions, sautéing until they are soft and fragrant, about 5-7 minutes.
3
Stir in the tomato paste and mix well, letting it cook for about 2 minutes.
4
Add the crushed tomatoes, dried oregano, and Italian seasoning. Stir to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer.
5
While the sauce simmers, prepare the meatballs. In a large mixing bowl, combine the ground chuck, fresh bread crumbs, chopped parsley, beaten eggs, chopped garlic, salt, and a few grinds of pepper. Mix until just combined.
6
Form the mixture into meatballs, approximately 2-1/2 inches in diameter.
7
Dredge each meatball in flour, shaking off any excess flour.
8
In a skillet over medium heat, heat vegetable oil. Fry the meatballs in batches until browned on all sides (they don’t need to be cooked through). Once browned, transfer the meatballs directly into the simmering sauce.
9
After frying the meatballs, place the sausage in a separate pot, cover with water, and bring to a boil for about 5 minutes to reduce some fat. Drain and then brown the sausage in the skillet over medium heat until golden.
10
Add the browned sausage to the simmering sauce. Stir to combine, bring the sauce back to a gentle simmer, cover, and let it cook for 2 hours over low heat, stirring occasionally.
11
After 2 hours, carefully remove the meatballs and sausage from the pot and place them on a serving dish.
12
Toss the sauce with your preferred cooked pasta—this sauce should coat about 2 pounds of pasta beautifully.
13
Serve warm, garnished with grated cheese, and enjoy the taste of Italian comfort food. This dish freezes exceptionally well!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Italian Sunday Gravy?
It is a celebratory, hearty tomato sauce featuring meatballs and sausage that is slow-cooked for several hours, embodying traditional Italian family meals.
What type of meat is used for the meatballs?
The recipe uses 1.5 lbs of ground chuck with a fat content of 85% lean and 15% fat.
How long should the sauce simmer in total?
The sauce should simmer for a total of 2 hours over low heat once the meatballs and sausage have been added.
Can this recipe be frozen for later?
Yes, this dish freezes exceptionally well, making it perfect for meal prep.
What kind of sausage is recommended?
You can use 1 lb of either sweet or hot Italian sausage links depending on your preference.
How do you prepare the bread for the meatballs?
Use 4 slices of white bread and process them into fresh crumbs before mixing into the meat.
Why is the sausage boiled before browning?
Boiling the sausage for 5 minutes before browning helps to reduce some of the excess fat.
How many garlic cloves are needed for the entire recipe?
A total of 6 garlic cloves are used: 4 for the sauce and 2 for the meatball mixture.
What size should the meatballs be?
The meatballs should be formed to approximately 2-1/2 inches in diameter.
Do the meatballs need to be fully cooked in the skillet?
No, they only need to be browned on all sides; they will finish cooking while simmering in the sauce.
What is the purpose of dredging meatballs in flour?
Dredging the meatballs in flour helps them brown better and helps thicken the sauce as they simmer.
How much pasta will this sauce cover?
This recipe produces enough sauce to beautifully coat about 2 pounds of your preferred pasta.
What herbs are used in the tomato sauce?
The sauce is seasoned with 1/2 teaspoon each of dried oregano and dried Italian seasoning.
What type of tomatoes are used in the gravy?
The recipe calls for two 28-ounce cans of crushed tomatoes.
What is the role of tomato paste in this recipe?
One 6-ounce can of tomato paste is sautéed with the onions and garlic to add richness and depth to the sauce.
How many eggs are required for the meatballs?
The recipe requires 2 beaten eggs to act as a binder for the meatball mixture.
What cheese is best for serving?
Grated Romano cheese or grated Parmesan cheese are both excellent options for garnishing the final dish.
Is fresh or dried parsley used?
The recipe specifies 1/4 cup of fresh chopped parsley for the meatballs.
How long should you sauté the onions and garlic?
Sauté them in olive oil for about 5-7 minutes until they are soft and fragrant.
What oil is used for frying the meatballs?
Vegetable oil is used in the skillet for frying the meatballs in batches.
How should the meat be served?
Carefully remove the meatballs and sausage from the pot after cooking and serve them on a separate dish alongside the pasta.
What is the best way to combine the pasta and sauce?
Toss the sauce directly with your cooked pasta so that every strand or piece is well-coated.
Does this recipe use onions?
Yes, it uses 2 chopped onions as a base for the sauce.
Is salt and pepper added to the meatballs?
Yes, 1/2 teaspoon of salt and a few grinds of pepper are mixed into the ground chuck.
Can I use hot Italian sausage?
Yes, both sweet or hot Italian sausage links work perfectly in this recipe.
How much olive oil is needed for the sauce base?
The recipe starts with 3 tablespoons of olive oil heated in a large Dutch oven.
Is the sauce cooked covered or uncovered?
The sauce should be covered while it simmers for the 2-hour duration.
Why do you use water for patting meatballs?
The recipe includes 2 tablespoons of water which helps in handling the meat and shaping the meatballs.
Is this a good recipe for a Sunday meal?
Absolutely, it is designed as a leisurely Sunday meal intended to be enjoyed with loved ones.
What is the best vessel for cooking this gravy?
A very large Dutch oven is recommended to accommodate the large volume of sauce and meats.