Hearty Italian Sunday Gravy
This rich and flavorful Sunday Gravy, inspired by the beloved Italian-American tradition, is perfect for gatherings. Crafted with a blend of sweet and hot Italian sausages, tender country-style pork spareribs, and juicy flank steak, this sauce simmers slowly to build deep, comforting flavors. Enhanced with aromatic garlic, fresh basil, and a touch of red wine, this dish is best served over your favorite pasta, making any Sunday feel special. Ideal for family meals or feeding a crowd, this recipe will become a staple in your home.
N/A
Servings
450
Calories
12
Ingredients
Ingredients
Sweet Italian sausage
1 (link)
Hot Italian sausage
1 (link)
Onions
2 (chopped)
Dried oregano
2 (teaspoons)
Garlic cloves
12 (minced)
Tomato paste
1 (6-ounce can)
Dry red wine
1/2 (cup)
Tomato sauce
1 (28-ounce can)
Diced tomatoes
1 (28-ounce can, drained)
Flank steaks
1 1/2 (lbs)
Country-style pork spareribs
2 (lbs, bone-in with excess fat removed)
Basil
1/4 (cup, chopped)
Instructions
1
In a large pot, brown the sweet and hot Italian sausages on medium heat for about 8-10 minutes, turning occasionally until golden brown on all sides. Once browned, transfer them to a paper-towel-lined plate to drain excess fat.
2
With the drippings in the pot, add the chopped onions and sauté for 6-8 minutes until they become soft and caramelized. This process enhances the flavor base of your gravy. Add the dried oregano and minced garlic, cooking for an additional 30-60 seconds until fragrant.
3
Mix in the tomato paste and cook for 1-2 minutes until it loses its raw flavor, stirring frequently. Pour in the dry red wine and use a wooden spoon to scrape up any flavorful bits on the pot's bottom, stirring well to combine.
4
Transfer the contents of the pot to a slow cooker. Add the tomato sauce and drained diced tomatoes. Incorporate the drained sausages, flank steak, and the country-style ribs, ensuring all the meat is covered with sauce.
5
Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, allowing the flavors to meld and the meats to become tender.
6
Once cooked, carefully remove the spareribs and flank steak from the sauce. Slice the flank steak into 2-inch pieces across the grain, then use two forks to shred both the steak and pork. Discard any bones and gristle.
7
Slice the sausages in half lengthwise and return all the shredded meats to the sauce, stirring gently to combine. Finally, add chopped fresh basil and give it a final stir.
8
Serve the hearty sauce over cooked pasta of your choice, garnished with additional basil if desired.
Nutrition Information
25g
Fat
15g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sunday Gravy?
Sunday Gravy is a slow-cooked, meat-heavy Italian-American tomato sauce traditionally prepared for family gatherings on Sundays.
Which meats are used in this recipe?
This recipe uses a combination of sweet Italian sausage, hot Italian sausage, country-style pork spareribs, and flank steak.
Can I make this if I do not have a slow cooker?
Yes, you can simmer the sauce in a heavy-bottomed pot or Dutch oven on the lowest stovetop setting for 3 to 4 hours.
Is the red wine required?
While the red wine adds depth and helps deglaze the pan, it can be substituted with beef broth or omitted entirely.
What type of red wine is best for this sauce?
A dry red wine such as Chianti, Merlot, or Cabernet Sauvignon works best for this hearty sauce.
How long does it take to cook on the low setting?
On the low setting, the gravy should cook for 8 to 10 hours to ensure the meat is perfectly tender.
Can I cook this faster on the high setting?
Yes, you can cook the recipe on the high setting for 4 to 5 hours.
Why do I need to brown the sausages first?
Browning the sausages develops a Maillard reaction, which adds deep savory flavor to the meat and the resulting sauce.
Do I need to peel the garlic cloves?
Yes, the 12 garlic cloves should be peeled and minced before being added to the onion mixture.
What are country-style pork spareribs?
These are meaty ribs cut from the blade end of the loin near the shoulder; they are perfect for long braising.
How should I prepare the flank steak for serving?
After cooking, slice the flank steak across the grain into 2-inch pieces and then shred it using two forks.
Can I substitute the hot Italian sausage?
If you prefer a milder sauce, you can replace the hot sausage with additional sweet Italian sausage.
What is the purpose of the tomato paste?
Tomato paste thickens the sauce and provides a concentrated, rich tomato base that balances the acidity.
Should I remove the bones from the ribs?
Yes, after the meat is tender, remove the ribs from the sauce, shred the meat, and discard any bones and gristle.
What kind of pasta goes best with Sunday Gravy?
Hearty pastas like rigatoni, pappardelle, or thick spaghetti are excellent for holding the heavy meat sauce.
When should I add the fresh basil?
Add the chopped fresh basil at the very end of cooking to maintain its bright color and aromatic flavor.
Is this recipe spicy?
The sauce has a mild kick from the hot Italian sausage, but it is generally balanced by the other ingredients.
Can I freeze the leftover sauce?
Yes, this sauce freezes beautifully. Store it in airtight containers for up to 3 months.
How many people does this recipe serve?
Based on the quantity of meat and sauce, this recipe typically serves 8 to 10 people.
Can I use dried basil instead of fresh?
You can, but use only 1 tablespoon of dried basil and add it earlier in the cooking process.
Should the diced tomatoes be drained?
Yes, draining the diced tomatoes prevents the sauce from becoming too watery during the slow cooking process.
Can I add meatballs to this recipe?
Absolutely. You can brown meatballs separately and add them to the slow cooker for the last 3-4 hours.
How do I store leftovers in the refrigerator?
Place the cooled sauce in an airtight container and refrigerate for up to 4 days.
What is the best way to reheat the gravy?
Reheat slowly in a saucepan over low-medium heat, adding a splash of water or broth if the sauce has thickened too much.
Is this recipe gluten-free?
The sauce itself is gluten-free as long as your sausages and tomato products are certified gluten-free; serve over GF pasta.
Can I use a different cut of beef?
Yes, chuck roast or beef shank can be used as alternatives to flank steak for slow cooking.
Why does the recipe call for 12 cloves of garlic?
The high volume of garlic provides the robust, traditional flavor profile characteristic of authentic Sunday Gravy.
Can I prepare the base the night before?
Yes, you can brown the meats and sauté the aromatics the night before, then combine everything in the slow cooker in the morning.
What does 'slicing across the grain' mean for the steak?
It means cutting perpendicular to the muscle fibers, which makes the meat much easier to shred and chew.
Does the sauce need extra salt?
The sausages and canned tomato products usually contain enough salt, but you should taste and adjust at the end.