Welcome to the heart of Sunday dinners – our classic Sunday Gravy recipe, aka Sunday Sauce. Born from tradition and simmered to perfection, this Italian-American staple is more than just a sauce; it’s a ritual.
I convinced my Italian boyfriend to share his authentic version of the classic Sunday Gravy. Slow-cooked with love, this savory blend of tomatoes, meats, and aromatic spices creates a rich and comforting sauce that pairs beautifully with your favorite pasta.
Why You’ll Love This Recipe
- Authentic Italian Vibes: The authentic Italian flavors feel like a warm hug from Nonna.
- Slow-Simmered Goodness: The slow-cooking process not only enhances the flavors of the ingredients but also fills your home with irresistible aromas.
- Leftover Sauce: Flavors cozy up even more when you enjoy it the next day. It’s like a gift that keeps on giving.
- Traditions: Create a Sunday tradition that’s more than a meal; it’s a cozy gathering that brings lots of smiles.
Ingredients
- Fresh Tomatoes: Base for the sauce, providing a rich, natural tomato flavor.
- Tomato Paste: Intensifies the tomato flavor and thickens the sauce.
- Sugar: Balances acidity, creating a milder taste by countering the natural tartness of tomatoes.
- Garlic: Adds a savory and aromatic element to enhance overall flavor.
- Salt: Enhances the taste and brings out the flavors of other ingredients.
- Pepper: Adds a subtle heat and depth to the sauce.
- Oregano, Basil, Thyme: Herb trio for a classic Italian seasoning profile, contributing to the sauce’s aroma and taste.
- Olive Oil: Adds richness and depth to the sauce, enhancing the overall mouthfeel.
- Italian Sausage: Infuses meaty and savory notes into the sauce.
- Meatballs: Introduces a hearty and protein-rich element, contributing to the overall texture and taste of the sauce.
How to Make Sunday Gravy
Step 1: Cut ends off of tomatoes, then chop.
Step 2: Puree the tomatoes in a food processor or blender. This will have to be done in batches. Pour into slow cooker.
Step 3: Stir the remaining ingredients (except for the meat) and set cook temperature to low.
Step 4: Fry the Italian sausage links until seared and browned. Add to the Sunday sauce.
Step 5: Make Italian meatballs and bake them for about 20 minutes before adding them to the Sunday sauce.
Step 6: Let the Sunday Gravy simmer for 6-8 hours, then serve over your choice of pasta.
Helpful Tips
- Using ripe, flavorful tomatoes for the robust base is my preferred method, but you can use three 28-ounce cans of high-quality canned crushed tomatoes to save time.
- Use sugar to balance the acidity of the tomatoes and create a well-rounded flavor without an overpowering tartness.
- Use fresh herbs like oregano, basil, and thyme for a vibrant and authentic taste. But, if using dried spices, alter the amounts to 1 tablespoon of oregano and basil and 1/2 tablespoon of thyme.
- Sear meats like Italian sausage links and meatballs before adding to the sauce to develop deeper flavors.
- To cook on the stove, use a large stockpot and simmer for 4-5 hours, stirring frequently so the Italian Sunday gravy doesn’t stick or burn.
- Savor the leftovers! The flavors often intensify the next day, so consider making the sauce ahead for even more delicious.
Recipe FAQ
Absolutely! High-quality canned tomatoes work well and can be more convenient.
Aim for at least 3-4 hours on low heat (stirring regularly) to allow the flavors to meld and intensify.
Yes, in fact, it often tastes even better the next day. Just store it in the fridge and reheat when ready to serve.
While traditional, it’s a matter of preference. Adjust sugar to taste or consider using sweeter tomatoes.
Absolutely! Portion it out and freeze for convenient future meals. Just thaw and reheat.
Sunday Gravy (Italian Sunday Sauce)
Ingredients
- 5 lbs roma tomatoes
- 1 12 oz can tomato paste
- ¼ cup sugar
- 3 garlic cloves
- â…“ cup onion chopped
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons fresh oregano chopped
- 3 tablespoons fresh basil chopped
- 2 tablespoons fresh thyme chopped
- 2 tablespoons olive oil
- 5 Italian sausage links
- 1 pound meatballs cooked
Instructions
- Cut ends off Roma tomatoes then chop. Puree in blender or food processor until smooth. This will need to be done in batches because of the volume. Pour into slow cooker.
- Add remaining ingredients, except for meat. Set slow cooker to low.
- Fry sausages in skillet until seared and browned on the outside. Add to sauce.
- Add baked meatballs to sauce. (You can use store-bought meatballs, if desired.)
- Cook on low heat for 8 hours, stirring occasionally.
Notes
Nutrition
Leave a Reply