Authentic Italian Gravy

ByAileenrecipes

WANT TO SAVE THIS RECIPE?

Introduction

Authentic Italian Gravy, known in many families simply as “Sunday Sauce,” is a rich, slow-simmered tomato sauce deeply infused with the essence of meat. This is not a quick weeknight marinara; it is a hearty, complex, and profoundly comforting centerpiece of Italian-American cuisine. Its key flavors are a robust blend of sweet San Marzano tomatoes, savory pork and beef, aromatic garlic and onions, and the subtle warmth of fresh basil. What makes it truly special is the long, gentle cooking process, which allows the flavors to meld and intensify, creating a sauce with incredible depth and character. This gravy is a labor of love, perfect for a leisurely weekend project that fills the home with an irresistible aroma. It is the ultimate dish for anyone who wants to experience the soul of traditional family-style Italian cooking.

Perfect for:
Sunday family dinners
Holiday gatherings like Christmas Eve or Easter
Special celebrations and milestones
Meal prepping for the week ahead
A comforting, hearty meal during colder months

Why You’ll Love This Authentic Italian Gravy Recipe

Unmatched Depth of Flavor: The slow simmering process and combination of multiple meats create a rich, layered, and complex sauce that is far superior to any store-bought alternative.
A Complete Meal in One Pot: This recipe cooks the meats directly in the sauce, resulting in incredibly tender, flavor-packed meat that is served alongside the pasta.
Makes a Large Batch: This gravy is designed to feed a crowd or provide multiple meals, making your cooking efforts stretch throughout the week.
Freezes Exceptionally Well: This sauce holds its texture and flavor perfectly in the freezer, allowing you to have a taste of Sunday dinner any day of the week.

Preparation and Cooking Time
Total Time: 4 hours 30 minutes
Preparation Time: 30 minutes
Cooking Time: 4 hours
Servings: 8-10 servings
Calories per serving: Approximately 350-450 calories (sauce only, estimate)

Nutritional Information (Per Serving – Estimate):
Calories: 350-450 kcal
Protein: 25g
Carbohydrates: 15g
Fat: 22g
Fiber: 4g
Sugar: 9g

Nutritional Disclaimer
Aileen recipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Ingredients

  • ¼ cup extra virgin olive oil

  • 1 pound pork spare ribs or country-style ribs

  • 1 pound Italian sausage (sweet or hot)

  • 1 large yellow onion, finely chopped

  • 4 cloves garlic, minced

  • 2 (28-ounce) cans whole San Marzano tomatoes, hand-crushed

  • 1 (6-ounce) can tomato paste

  • 1 cup dry red wine, such as Chianti

  • 4 cups water

  • 2 fresh basil sprigs

  • 1 teaspoon dried oregano

  • Salt and freshly ground black pepper, to taste

  • 1-2 teaspoons sugar, if needed to balance acidity

Step-by-Step Instructions

  1. Brown the Meat: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season the pork ribs generously with salt and pepper. Brown the ribs and sausages on all sides until a dark crust forms. Work in batches to avoid overcrowding. Remove the meat and set aside.

  2. Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pot and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.

  3. Create the Base: Push the onions to the side and add the tomato paste to the center of the pot. Cook the paste for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.

  4. Deglaze with Wine: Pour in the red wine, using a wooden spoon to scrape all the browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 3-4 minutes.

  5. Combine and Simmer: Add the hand-crushed San Marzano tomatoes and their juices, the water, basil sprigs, and dried oregano. Return the browned meat to the pot. Bring the sauce to a gentle boil, then immediately reduce the heat to the lowest possible setting.

  6. Slow Cook: Partially cover the pot and let the gravy simmer very gently for at least 3-4 hours, stirring occasionally. The sauce will thicken and darken as it cooks. If it becomes too thick, add a half cup of water at a time.

  7. Final Seasoning: In the last 30 minutes of cooking, taste the sauce. Season with additional salt and pepper as needed. If the tomatoes are too acidic, add a teaspoon or two of sugar to balance the flavor.

  8. Rest and Serve: Remove the pot from the heat. Let the gravy rest for 15-20 minutes before serving. Skim off any excess oil from the surface with a spoon. Remove the meat and serve it alongside the pasta, or shred it and mix it back into the sauce.

How to Serve Authentic Italian Gravy

  • Tossed with a pound of cooked rigatoni, pappardelle, or spaghetti, topped with grated Pecorino Romano cheese.

  • As the centerpiece of a Sunday dinner, with the tender meats served on a separate platter.

  • With a side of crusty Italian bread for dipping, known as “scarpetta.”

  • As a sauce for baked pasta dishes like lasagna or baked ziti.

Additional Tips for Authentic Italian Gravy

  • Hand-crushing the tomatoes provides a better texture than using pre-crushed tomatoes or a blender.

  • Do not rush the browning of the meat; the fond on the bottom of the pot is the foundation of the gravy’s flavor.

  • The sauce must only bubble gently. A rapid boil will make the tomatoes bitter and can toughen the meat.

  • For an even deeper flavor, prepare the gravy a day in advance, let it cool, and refrigerate overnight. The flavors will meld beautifully.

Recipe Variations of Authentic Italian Gravy

Meatball Version: Add homemade beef and pork meatballs during the last hour of simmering.
“White” Gravy (Gravey senza Pomodoro): Omit the tomatoes and wine. Use 6 cups of chicken broth and finish with fresh parsley for a rich, meat-based sauce.
Spicy Arrabbiata-Style: Add 1-2 teaspoons of crushed red pepper flakes when sautéing the garlic for a fiery kick.

Freezing and Storage for Authentic Italian Gravy

Storage: Allow the gravy to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 5 days.
Freezing: This gravy freezes perfectly for up to 6 months. Portion it into freezer-safe containers or bags, leaving room for expansion. Thaw overnight in the refrigerator before reheating gently on the stovetop.

FAQ Section about Authentic Italian Gravy

What’s the difference between gravy and sauce?
In many Italian-American households, “gravy” refers to a slow-cooked sauce that contains meat, while “sauce” (like marinara) is a simpler, quicker, meatless tomato sauce.

Can I make this without wine?
Yes. Simply omit the deglazing step. You can use an additional ½ cup of water to help scrape the browned bits from the pot, though the wine adds significant depth.

My gravy is too acidic. What can I do?
A pinch of sugar or a grated carrot added during cooking can help balance the acidity of the tomatoes. Always taste and adjust at the end of the cooking time.

Conclusion of Authentic Italian Gravy Recipe

This Authentic Italian Gravy recipe is more than just a set of instructions; it is an invitation to participate in a cherished culinary tradition. The process is meditative and rewarding, culminating in a sauce that is the very definition of comfort food. The deep, meaty flavor and rich texture are impossible to achieve with shortcuts. While it requires patience, the active work is minimal, and the result—a pot of rich, soul-warming gravy and fall-off-the-bone tender meat—is worth every minute. This gravy will become a cornerstone of your family’s favorite meals, creating memories and satisfying appetites for generations to come.