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A delicious plate of Italian Sunday Gravy

Italian Sunday Gravy

A rich and hearty Italian Sunday gravy, slow-cooked with tender short ribs, savory Italian sausage, and homemade meatballs. Perfect for a comforting family meal over pasta.
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Prep Time 35 minutes
Cook Time 5 hours
Meatball Refrigeration 30 minutes
Total Time 5 hours 35 minutes
Servings: 10 servings
Course: Main Course, Pasta
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs:
  • 1 lb ground beef Use lean ground beef for best results.
  • 1 lb ground pork Ground pork adds richness and flavor.
  • 2 eggs Eggs act as a binder for the meatballs.
  • 0.25 cup milk Helps keep the meatballs moist.
  • 2 garlic cloves Minced for even distribution of flavor.
  • 1.5 tbsp Italian seasoning A blend of herbs for authentic Italian taste.
  • 1.5 tsp salt Seasoning for the meatballs.
  • 0.5 tsp black pepper Freshly ground black pepper for best flavor.
  • 0.25 cup fresh parsley Chopped for fresh herby notes.
  • 0.66 cup Italian-style breadcrumbs Helps bind the meatballs and absorb moisture.
For the Sunday Gravy:
  • 2 tbsp olive oil For browning the meats.
  • 2 lbs short ribs Bone-in short ribs add depth of flavor to the gravy.
  • 2 lbs Italian sausage Choose spicy or sweet according to preference.
  • 1 medium yellow onion Diced finely for a smooth sauce.
  • 2 carrots Grated carrots sweeten the sauce naturally.
  • 6 garlic cloves Chopped for aromatic base.
  • 1 cup red wine A dry red wine like Chianti or Merlot works well.
  • 3 can whole San Marzano tomatoes Crushing by hand releases more flavor.
  • 6 oz tomato paste Adds concentrated tomato flavor and thickens the sauce.
  • 3 cup water Used to thin the gravy to desired consistency.
  • 1 cup fresh basil leaves Packed for maximum fresh basil flavor.
  • 1 sprig rosemary Adds an earthy, piney aroma; remove before serving.
  • 2 bay leaves Infuse a subtle herbal note; remove before serving.
  • 1 tbsp dried oregano A classic Italian herb for depth of flavor.
  • 1 pinch Salt and pepper Adjust seasoning to your preference throughout cooking.

Equipment

  • Heavy Pot
  • Dutch Oven

Method
 

  1. Mix the beef, pork, eggs, milk, garlic, Italian seasoning, salt, pepper, parsley, and breadcrumbs in a bowl. Form into 1½-2 inch meatballs and refrigerate until ready.
  2. In a heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown the short ribs, sausages, and meatballs in batches. Set aside the browned meats.
  3. In the same pot, sauté onions, carrots, and garlic until softened. Add red wine to deglaze the pot, scraping up any brown bits. Cook until the wine reduces by half.
  4. Add crushed tomatoes, tomato paste, water, basil, rosemary, bay leaves, oregano, salt, and pepper. Stir to combine. Add the short ribs and simmer over medium-low heat for 2-2.5 hours.
  5. After 2 hours, add the sausages and simmer for another hour, uncovered. If the sauce thickens too much, add a splash of water.
  6. After the sausages have simmered, add the meatballs and cook for another hour. Stir occasionally and skim off any fat.
  7. Serve the Sunday Gravy over pasta and garnish with fresh basil and parmesan. Enjoy with crusty bread.

Notes

This robust gravy is a labor of love, but the slow simmering time develops incredible depth of flavor. Don't rush the process, and enjoy the aroma filling your kitchen. Serve with your favorite pasta and a generous sprinkle of fresh Parmesan cheese.