Sunday Gravy is a cherished dish that stirs up warm memories and family gatherings. This rich, hearty sauce, often served over pasta, is the epitome of comfort food. With layers of robust flavors from savory meats like pork shoulder and sweet sausage, it transforms simple ingredients into something truly extraordinary. The consistency is thick and luxurious, hugging every piece of pasta or polenta it meets, inviting you to take that first delicious bite.
Reflecting on the first time I made Sunday Gravy, I can still picture the vibrant kitchen filled with the enticing aroma of simmering tomatoes and herbs. I had learned this recipe from my grandmother, who always emphasized the love and patience that goes into making a great sauce. Unlike store-bought options, this version utilizes fresh ingredients, allowing you to savor every flavor nuance. It’s a dish perfect for gatherings or simply enjoying a cozy night in. I can’t wait for you to try this beautiful Sunday Gravy and create your own unforgettable meal.
Why You’ll Love This Recipe
- Unforgettable Flavor: Each bite is bursting with savory meat and herb-infused goodness, making it hard to resist!
- Cook Once, Enjoy Later: Make a large batch and enjoy the leftovers for another meal; flavors deepen over time.
- Perfect for Any Occasion: Whether it’s a cozy family dinner or a festive gathering, this dish impresses every time.
- Customizable: Feel free to throw in your favorite vegetables or even switch out the meats, making it unique to you.
- Budget-Friendly: A hearty meal that feeds a crowd without breaking the bank.
Ingredients You’ll Need
- 2 tablespoons olive oil: Essential for browning meat and adding richness to the sauce. You can substitute with any cooking oil, but olive oil enhances the flavor.
- 1 lb pork shoulder or country-style boneless pork chops, cut into large pieces: The meat provides deep, meaty flavors. You can opt for other cuts like beef chuck if desired.
- 1 lb sweet sausage links, cut in half: Sweet sausage adds a nice balance of flavor. Feel free to use ground sausage or turkey sausage for a lighter option.
- 1 lb hot sausage links, cut in half: The spicy sausage brings a kick that elevates the taste. If you prefer less heat, omit or reduce the amount.
- 1 lb meatballs, frozen, thawed, or your favorite homemade meatballs: Adds a comforting element—homemade or frozen works beautifully here.
- 2 medium Vidalia onions, or other sweet onions, diced: Sweet onions bring a gentler sweetness; yellow onions can work if sweet ones are unavailable.
- 1 cup finely diced carrots: Provides natural sweetness and a slight crunch to the sauce. You can substitute with parsnips for a different flavor profile.
- 5 garlic cloves, minced: Garlic enhances aromatics and depth—never be shy with it!
- 4 tablespoons chopped fresh oregano: Fresh herbs add brightness and freshness; dried oregano can be used in a pinch.
- 1 cup red wine (I used Chianti): A splash of wine deepens the flavor, but feel free to use broth for a non-alcoholic version.
- 56 ounces canned fire roasted crushed tomatoes (2-28 ounce cans): Adds rich tomato flavor—fire-roasted gives a smoky essence, but regular crushed tomatoes work too.
- 2 (28-ounce) cans pureed tomatoes: Blends smoothly into the sauce, ensuring a perfect texture.
- 3 tablespoons chopped fresh parsley: Fresh parsley adds a vibrant touch; dried can substitute if necessary.
- 3 tablespoons chopped fresh basil: Fresh basil brings a classic Italian flavor—it’s a must-have, but you can skip if unavailable.
- 3 teaspoons granulated sugar: Balances acidity from the tomatoes. You can adjust to taste, using honey or maple syrup if desired.
- Salt and pepper, to taste: Essential for seasoning, adjust based on your preference.
How to Make Sunday Gravy
- Brown the Pork: In a large, heavy Dutch oven or stockpot, heat 2 tablespoons of olive oil over medium-high heat. Add the pork pieces without crowding the pot, browning on all sides. Transfer to a large bowl once nicely browned.
- Cook the Sausages: Drain the pot except for the remaining 2 tablespoons of fat. In batches, add the sweet and hot sausage links, browning them on all sides. Transfer to the bowl with pork.
- Sauté Aromatics: Add the diced onions and carrots to the pot; stir occasionally, cooking until the onions are softened and translucent, about 5 minutes.
- Add Garlic and Oregano: Stir in the minced garlic and chopped oregano, cooking for another 1–2 minutes until fragrant. Pour in the red wine, scraping up the browned bits at the bottom; cook for 2–3 minutes to reduce slightly.
- Combine Ingredients: Return the browned pork and sausage to the pot, adding the meatballs as well. Stir in the fire-roasted crushed tomatoes and pureed tomatoes, followed by the freshly chopped parsley, basil, sugar, along with salt and pepper.
- Simmer the Gravy: Reduce the heat to low, covering partially. Let simmer gently for about 2–3 hours, stirring occasionally, until the pork is fork-tender and the sauce thickens beautifully. Taste and adjust seasoning as needed before serving.
Storing & Reheating
To store Sunday Gravy, let it cool to room temperature before placing it in an airtight container. In the refrigerator, it keeps well for up to 4 days. For longer storage, freeze it in a safe container for up to 3 months. When you’re ready to enjoy leftovers, simply reheat on the stovetop over low heat until warmed through, stirring occasionally. Note that flavors may intensify after freezing, and adding a splash of water or stock can help regain its original consistency.
Chef’s Helpful Tips
- When browning your meats, don’t overcrowd the pot. This allows for even browning and prevents steaming.
- For enhanced flavor, try using bone-in pork or adding beef bones to the pot during simmering.
- Timing matters! Letting the sauce simmer longer develops deeper flavors; plan ahead if you can.
- If you want a thicker gravy, remove the lid for the last hour of cooking to allow additional moisture to evaporate.
- Don’t hesitate to adapt the recipe—mix in your favorite vegetables or even beans for added texture and nutrition.
With Sunday Gravy, you’re not just making a meal; you’re creating a space for connection and warmth among loved ones. It’s the kind of dish that prompts stories around the table and hearts full of satisfaction.
Feel free to get creative with the recipe; whether adding your favorite veggies or experimenting with different meats, everyone can add a unique touch. It’s all about making it yours! I hope this Sunday Gravy brings you as much joy as it does for many others. Enjoy every spoonful!
Recipe FAQs
Can I make Sunday Gravy ahead of time?
Absolutely! In fact, making it one day in advance allows the flavors to meld beautifully. Store it in the fridge overnight and reheat before serving.
How do I know if my gravy is thick enough?
A good Sunday Gravy should have a thick, hearty consistency. If it seems too thin, continue simmering uncovered for additional time until it reaches your desired thickness.
Can I use different types of meat?
Yes! Feel free to experiment with different cuts of meat like beef or even chicken. Just remember that slow-cooking times may vary based on the meat you choose.
Is Sunday Gravy freezer-friendly?
Definitely! It freezes very well. Just ensure it cools completely before transferring it to an airtight container, and it can be frozen for up to 3 months.
Print
Sunday Gravy
Experience the comforting taste of Sunday Gravy with tender meats and a rich tomato sauce. This easy recipe is perfect for family gatherings and cozy dinners.
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 lb pork shoulder or country style boneless pork chops, cut into large pieces
- 1 lb sweet sausage links, cut in half
- 1 lb hot sausage links, cut in half
- 1 lb meatballs, frozen, thawed or your favorite homemade meatballs
- 2 medium vidalia onions, or other sweet onion diced
- 1 cup finely diced carrots
- 5 garlic cloves, minced
- 4 tablespoons chopped fresh oregano
- 1 cup red wine, i used chianti
- 56 ounces canned fire roasted crushed tomatoes , 2-28 ounce cans
- 2 (28-ounce) cans pureed tomatoes
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 teaspoons granulated sugar
- salt and pepper, to taste
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium-high heat.
- Add pork pieces and brown them on all sides, then transfer to a bowl.
- Remove excess fat, leaving about 2 tablespoons, and brown the sausage in batches, then add to the bowl with the pork.
- Cook onions and carrots in the pot until onions are translucent.
- Add garlic and oregano; cook for 1-2 minutes, then add wine to deglaze the pot.
- Return pork and sausage to the pot, add meatballs, crushed tomatoes, and puree.
- Stir in parsley, basil, sugar, salt, and pepper.
- Reduce heat to low, cover partially, and simmer for 2-3 hours until the pork is tender.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a thicker sauce, simmer uncovered during the last hour of cooking.
Feel free to customize with your choice of meats or spices.
Serve with pasta or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
