In many Italian-American homes, Sunday wasn’t Sunday without a pot of Sunday gravy—also known as sugo della domenica—bubbling away on the stove. It’s not just a meal; it’s a ritual. The day starts with browning meat, simmering tomatoes, and building layers of flavor that fill the house with warmth. By dinnertime, friends and family gather for a feast that’s equal parts comfort, heritage, and love.
Even if you didn’t grow up with an Italian nonna, you can still recreate this tradition from scratch. Here’s everything you need to know to master Sunday gravy, plus links to authentic recipes and tutorials that walk you through it step by step.
What Is Sunday Gravy?
Sunday gravy is a rich, slow-cooked tomato sauce packed with various meats—typically a combination of pork ribs, sausage, beef braciole, and sometimes meatballs. Unlike a quick marinara or bolognese, this sauce is simmered for hours, transforming into a deep, hearty meal that’s spooned over pasta and accompanied by crusty bread and family stories.
The Essential Ingredients
- Olive oil
- Garlic and onion
- San Marzano tomatoes (whole, peeled)
- Tomato paste
- Pork ribs or neck bones
- Italian sausage
- Braciole (thin steak rolled with herbs, cheese, and breadcrumbs)
- Optional: homemade meatballs
- Fresh basil
- Red pepper flakes (optional for heat)
- Salt, pepper, and sugar to balance the acidity
Step-by-Step: The Basics of Building Flavor
- Brown the meats. Start by searing your ribs, sausage, and braciole in olive oil to build fond (those caramelized bits) in the pot. Set the meats aside once browned.
- Sauté aromatics. In the same pot, sauté chopped onion and garlic until fragrant.
- Deglaze and simmer. Add tomato paste and stir until darkened, then deglaze with a splash of red wine or broth.
- Add the tomatoes. Pour in whole San Marzano tomatoes, crushing them with your hands or a spoon. Add salt, pepper, basil, and a pinch of sugar.
- Return the meats. Nestle the browned meats back into the sauce and let everything simmer on low for 3 to 4 hours, stirring occasionally.
- Taste and adjust. The sauce will thicken and develop complexity. Skim off excess fat and adjust seasoning before serving.
- Serve with pasta. Spoon the gravy over rigatoni or ziti, and serve the meats separately or alongside the pasta.
Watch and Learn: Authentic Sunday Sauce Tutorials
Want a visual walkthrough? These recipes capture the technique, love, and nuance behind every spoonful:
- Sunday Gravy Recipe on AllRecipes – A popular and highly rated recipe with thousands of reviews from home cooks.
Why It Matters
Sunday gravy isn’t just about the sauce—it’s about slowing down. It’s about cooking with intention, sharing generously, and keeping traditions alive. You don’t need a family lineage from Naples to get it right. All you need is time, care, and a big enough pot.
So this weekend, skip the takeout. Fire up your stove, gather your ingredients, and make Sunday feel like Sunday.
