Growing up, nothing compared to Sundays in our house. We’d wake up, go to church, and head to CCD after. All the while, there was a pot bubbling away on the stove. That was my mom’s Sunday gravy, also known to many as Sunday sauce. My mom’s Sunday gravy wasn’t just a meal, it was a special event. By the time we sat down to eat, the whole house smelled incredible.
There was always pasta, plenty of meat, Pecorino Romano, and of course, a simple Italian salad on the table. I have my mom to thank for my love of salad today—my parents would always say we “needed a little roughage." It’s one of those traditions that just sticks with you forever. My six cousins down the street usually finished eating around the same time we did, so after finishing dinner we’d all meet outside to play. Sundays were good times!
Why is sugo called Sunday sauce or Sunday gravy?
In many Italian-American households, this slow-simmered tomato and meat sauce was made on Sundays when families had the time to let it cook low and slow. “Sugo” is the Italian word for sauce, but here in the U.S., we like to call it Sunday gravy because of its rich, hearty consistency. It’s almost like a gravy in texture because of all those hearty meats simmering together. It’s the kind of dish that brings everyone to the table and keeps them there for seconds!
What are the best meat combinations for Sunday gravy?
Like all the best recipes, this is one you can really make your own. There’s no “right” way to make Sunday gravy, because every family has their own special recipe! In my house, we always had meatball sausage and neck bones—sometimes if we were lucky, braciole got thrown in too. Back in the day, Italian immigrants used affordable cuts like neck bones. It just so happens they also add a lot of flavor and a nice, silky texture.
You can mix this recipe up with different kinds of meat that you like. Use hot or mild sausage, or adjust the flavor with herbs and red pepper flakes. My uncle Richard even used to sneak in a pinch of sugar when my mom wasn’t looking—she did not like that!
Why do you brown the meat first?
Browning the meat creates the Maillard reaction, which adds a ton of flavor before the sauce even starts simmering.
What is the Maillard reaction?
The Maillard reaction is a complex chemical reaction between the sugars and proteins in a food. It’s produced by heat from cooking, and it creates HUNDREDS of different savory, aromatic compounds.
This recipe uses sausage and ribs. When you sear them first, you’re adding rich, caramelized flavor notes that will benefit the whole pot of sauce. The Maillard reaction is the difference between a good Sunday gravy and a legendary one, if you ask me!
Can you freeze leftover Sunday gravy?
You certainly can! Just let it cool completely, then freeze it in airtight containers or freezer bags. It will keep beautifully for up to a few months. When you’re ready to use it, just thaw in the refrigerator overnight, then reheat on the stove. With a few servings of Sunday gravy in the freezer, you can have a taste of Sunday comfort anytime you like.
Pasta and Beyond: What to Serve with Sunday Gravy
Pasta is the classic choice, but you definitely don’t have to stop there. Sunday gravy is amazingly spooned over polenta, layered into lasagna, tucked into a sandwich, or served alongside roasted vegetables. The leftovers are even better the next day, after the flavors have had time to meld, so try a scoop on some crusty bread with a little extra cheese!
Extra Bites
Have time for another slow-cooked recipe? Try my slow-braised short ribs: Favorite Slow-Braised Short Ribs in Red Wine Sauce
Need a quick pasta while you wait for your Sunday gravy to cook? Try this fast and easy pasta recipe: Fast and Easy Pasta Recipe with Blistered Tomatoes and Fresh Basil
And of course, salad is a nice, light side dish that perfectly complements this rich sauce… Because you could use a little roughage too! Italian Chopped Salad with Homemade Vinaigrette
Mom’s Italian Sunday Gravy
This classic Italian Sunday gravy is slow-simmered with sausage, ribs, and tomatoes for a rich, comforting sauce. Perfect for pasta and family gatherings.
Ingredients
Instructions
- Coat a large frying pan with olive oil. Brown the sausage and ribs. Remove and place on a platter. Set aside.
- Coat a clean frying pan with olive oil. Sauté the garlic and parsley until fragrant but not browned. If you’re using red pepper flakes, you can add them now to temper them and add spice to the dish.
- Add the garlic and parsley mixture to either a large, heavy saucepan or a large slow cooker.
- Add the canned tomatoes and sauce. Give the mixture a good stir, then bring everything to a simmer. Let it simmer for 15 minutes before adding the sausage and ribs. Some people wait an hour or more before adding the sausage and ribs. You’ll have to make it more than once to see how you like yours! Either way, you will end up with the most delicious sauce you’ve ever tasted!
- Continue to simmer on low for 6 to 8 hours. Technically it’s ready when the sausage reaches an internal temperature of 165 °F and the ribs reach an internal temperature of 203 °F, but I recommend letting it simmer longer for the best results.
