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Classic Italian Sunday Gravy

Classic Italian Sunday Gravy: A Heartwarming Family Tradition

Classic Italian Sunday Gravy is a comforting meal that celebrates family traditions with rich flavors.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gravy
  • 2 tablespoons Olive Oil Adds richness and flavor; substitute canola or vegetable oil if necessary.
  • 1 medium Onion Finely chopped; use yellow onions for the best results.
  • 4 cloves Garlic Minced; adjust quantity to taste.
  • 4 links Italian Sausage Sweet or hot varieties, or ground turkey sausage for a leaner option.
  • 1 pound Meatballs Can use homemade or pre-packaged; choose beef or poultry based on preference.
  • 28 ounces Crushed Tomatoes Main component for sauce texture.
  • 1 cup Red Wine Enhances depth of flavor; can be omitted.
  • 8 ounces Tomato Sauce Thickens the gravy.
  • 2 tablespoons Tomato Paste Essential for a rich consistency.
  • 1 tablespoon Sugar Balances acidity of tomatoes.
  • 1 teaspoon Dried Oregano Adjust to taste.
  • 1 teaspoon Dried Basil Adjust to taste.
  • 0.5 teaspoon Dried Thyme Adjust to taste.
  • Salt To taste.
  • Pepper To taste.
For Serving
  • 1 package Pasta Traditional choice is spaghetti.
  • 1 cup Fresh Basil Sprinkle on top before serving.
  • 1 cup Parmesan Cheese Use freshly grated for the best taste.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Sauté Aromatics: Heat olive oil in a large Dutch oven. Add chopped onion, cook until translucent. Add minced garlic and sauté until fragrant.
  2. Brown Sausages: Add Italian sausage to the pot, brown all sides, remove and set aside.
  3. Brown Meatballs: In the same pot, brown meatballs for 7-10 minutes, then remove.
  4. Deglaze Pot: Pour in red wine to deglaze the pot, simmer until reduced by half.
  5. Combine Ingredients: Return sausages and meatballs, add tomatoes, tomato sauce, paste, sugar, oregano, basil, thyme, salt and pepper.
  6. Simmer Gravy: Bring to a simmer, cover partially, and cook for 2-3 hours.
  7. Cook Pasta: Boil salted water, cook pasta until al dente, reserving a cup of pasta water.
  8. Serve: Plate pasta, ladle gravy over, garnish with basil and Parmesan.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For best flavor, allow the gravy to simmer longer and adjust seasoning as needed. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

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