There are certain recipes that are about so much more than the food, and Sunday Gravy is one of them. My Aunt Irene, who was very special to me, was married to an Italian and made the most incredible Sunday gravy. Some of my favorite memories are of standing in her kitchen, watching her tend a pot of sauce that simmered for hours, filling the house with aromas that promised a meal worth gathering around. She never seemed to be in a hurry, and somehow every spoonful tasted like love, family, and tradition.

This recipe is my version of her Sunday gravy—a rich, hearty sauce filled with tender pork, Italian sausage, and meatballs that slowly simmer together until every flavor becomes one. Every time I make it, I’m reminded of those afternoons spent with Aunt Irene, learning that some of the best meals aren’t just recipes; they’re memories passed from one generation to the next.

WHAT YOU’LL NEED

• EXTRA VIRGIN OLIVE OIL: Every great Sunday gravy starts with a good olive oil. It creates the foundation for building flavor and helps soften the onions and garlic before the sauce begins its long simmer.
• PORK: (Pork Loin, Pork Chops, Ribs, or Neck Bones) Traditional Sunday gravy isn’t just about meatballs. Slow-cooked pork adds richness and depth to the sauce as it braises, creating that unmistakable flavor that’s been passed down through generations of Italian kitchens.
• ITALIAN SAUSAGE: Whether you choose sweet, hot, or a combination of both, sausage adds richness and another layer of flavor that makes the gravy truly memorable.
• ITALIAN MEATBALLS: Tender homemade meatballs are a Sunday gravy staple. As they simmer in the sauce, they absorb all those wonderful flavors while adding even more richness to the pot.
• EXTRA VIRGIN OLIVE OIL: I like to use frozen shrimp labeled “shell split and deveined”—it’s usually fresher than the “fresh” shrimp at the store, which is often just thawed from frozen.
• YELLOW ONION:  A finely diced onion melts into the sauce as it cooks, adding a subtle sweetness that balances the acidity of the tomatoes.
• GARLIC: Garlic is one of the signature flavors of a great Sunday gravy. I use an entire bulb because the long cooking time mellows its sharpness and infuses the sauce with incredible flavor.
• DRY WHITE WINE: A splash of wine helps deglaze the pan and adds complexity to the sauce. Don’t worry—the alcohol cooks off, leaving behind a subtle layer of flavor.
• TOMATO PASTE: A good quality tomato paste adds concentrated tomato flavor and helps create the rich, slow-simmered taste that makes Sunday gravy so special.
• WHOLE PEELED TOMATOES & CRUSHED TOMATOES: I like using a combination of both. The crushed tomatoes create a smooth base while the whole tomatoes break down as they cook, giving the sauce a heartier, more rustic texture.
• HERBS & SEASONINGS: This simple blend of kosher salt, black pepper, red pepper flakes, bay leaves, fresh parsley, and oregano builds layers of flavor throughout the long simmer. The salt and pepper enhance the meat and tomatoes, while the herbs add the classic Italian flavors that make Sunday gravy taste like it has been cooking in Aunt Irene’s all day. A pinch of red pepper flakes provides subtle warmth without overwhelming the sauce.
• SUGAR: Depending on the acidity of your tomatoes, a small pinch of sugar can help round out the flavors and create a smoother sauce.
• PARMESAN RIND: This is one of my favorite secret ingredients. As it simmers, the rind slowly releases savory, nutty flavor into the sauce, adding incredible depth.
• BUCATINI: (Or your favorite pasta) My favorite pasta for serving Sunday gravy is bucatini. The thick strands and hollow center hold onto the sauce beautifully, ensuring every bite is packed with flavor.
• PARMIGIANO REGGIANO: A generous shower of freshly grated Parmigiano Reggiano adds a salty, nutty finish that takes the dish over the top.
• RICOTTA CHEESE: A dollop of creamy ricotta is the perfect finishing touch. It melts into the hot sauce and adds a luxurious richness that balances the acidity of the tomatoes beautifully.

Jump to printable recipe for precise measurements

STEP-BY-STEP INSTRUCTIONS

Step 1: Heat olive oil in a large dutch oven over high heat. Season the pot on all sides with salt and pepper, then sear until nicely browned on all sides. Remove and set aside. Add the meatballs to the same pan and brown on all sides. Remove and set aside. The pork and meatballs will continue cooking in the sauce later.

Step 2: Lower the heat to medium, ten add the onions to the pot and sauté until soft, about 5 minutes. Add the garlic and chili flakes, then continue cooking for another 1-2 minutes. Add a splash (about 1/4 cup) of dry white wine to the pan to deglaze and loosen the fond. Simmer for about 2 minutes until the wine has evaporated.

Sept 3: Stir in the tomato paste and simmer for about 1-2 minutes. Add the canned tomatoes, bay leaves, oregano, parsley, and parmesan rind then season with salt and pepper. Fill one empty tomato can 1/2 way with water and add it to the pot, then stir to combine. If using whole peeled tomatoes, use the back of a wooden spoon to break them apart, or use an immersion blender for a smoother sauce. I prefer a little chunkiness to my gravy.

Step 4: Bring the sauce up to a boil, then add the pork loin, sausage and meatballs and reduce the heat to low. Simmer on the lowest possible heat setting, partially covered, stirring every 20 minutes to prevent the bottom from burning. Cook for 3 hours. Turn the heat off. Remove bay leaves, oregano stems, and any bones from the port. Season with salt and pepper to taste. Allow the meats to stay in the sauce until ready to serve.

Step 5: Cook the bucatini in heavily salted water, to al dente. Drain and toss with a tiny bit of gravy to prevent the pasta from sticking. Transfer the rest of the gravy to gravy boats or another serving vessel. Use a slotted spoon to transfer the meats to a large platter. Serve the pasta with the platter of meats and sauce on the side, a bowl of grated cheese and a bowl of ricotta for passing around the table.

WINE PAIRING

If there were ever a dish made for Chianti Classico, it’s Sunday Gravy. The bright acidity of this classic Italian red cuts through the richness of the pork, sausage, and meatballs while complementing the tomatoes beautifully. Its notes of cherry, dried herbs, and spice echo the flavors already present in the sauce, creating a pairing that feels effortless and authentic.

The result is a balanced bite every time—rich, savory meat, tangy tomato sauce, creamy ricotta, and a sip of wine that ties it all together. It’s the kind of pairing that turns a simple Sunday dinner into a meal worth lingering over.