Italian Sunday Gravy Recipe

Italian Sunday Gravy

Italian Sunday Gravy, also known as “sugo,” is a rich and hearty tomato sauce traditionally prepared in Italian-American households on Sundays. This beloved dish is not just about the sauce; it’s a celebration of family, tradition, and the comforting aromas that fill the kitchen. With its robust flavors and tender meats, Sunday Gravy has earned a special place at the table, often served alongside pasta for a meal that brings everyone together.

Key Takeaways:

Preparation time: 30 minutes
Difficulty level: Moderate
Main ingredients: Tomatoes, meat (such as sausage and meatballs), onions, garlic, and herbs.
Special techniques: Slow simmering to develop flavors.
Storage information: Can be stored in the refrigerator for up to a week or frozen for up to three months.

Introduction to Italian Sunday Gravy:

Italian Sunday Gravy has its roots deeply embedded in the traditions of Italian immigrants who settled in America, particularly during the late 19th and early 20th centuries. The dish evolved as families sought to recreate the flavors of their homeland while adapting to the ingredients available in their new surroundings. The concept of Sunday Gravy reflects the communal spirit of Italian culture, where food is not just sustenance but a way to foster connections among family and friends.

Historically, Sunday was a day for family gatherings, and the preparation of this rich sauce would often start in the morning, allowing it to simmer and develop its complex flavors throughout the day. Meatballs, sausages, and sometimes even braciole (thinly sliced beef rolled with herbs and cheese) are added to the sauce, making it a hearty meal that can feed a crowd. As the aroma of the simmering gravy wafts through the house, it signals the approach of a special family meal that is cherished by all.

Ingredients for Italian Sunday Gravy:

Olive oil: Used for sautéing the vegetables and adding richness.
Onions: Finely chopped to create the base flavor of the sauce.
Garlic: Minced for an aromatic kick.
Crushed tomatoes: The heart of the gravy, providing acidity and sweetness.
Tomato paste: Adds depth and thickness to the sauce.
Red wine: Enhances the flavor profile and adds complexity.
Dried oregano and basil: Essential herbs that provide traditional Italian flavor.
Salt and pepper: For seasoning.
Meat (Italian sausage, meatballs, braciole): Adds protein and heartiness to the dish.
Parmesan cheese: Grated for serving, adding umami and richness.

Preparation Steps for Italian Sunday Gravy:

1. Prep the Ingredients: Start by finely chopping the onions and mincing the garlic. If you’re using meatballs or braciole, prepare those as well. You can either make meatballs from scratch or use store-bought for convenience.

2. Sauté the Vegetables: In a large, heavy pot or Dutch oven, heat a generous amount of olive oil over medium heat. Add the chopped onions and sauté until they are translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3. Add the Tomatoes: Stir in the crushed tomatoes and tomato paste, mixing thoroughly. Pour in the red wine and bring the mixture to a simmer.

4. Season the Sauce: Add the dried oregano and basil, along with salt and pepper to taste. Allow the sauce to simmer for about 10 minutes, letting the flavors meld together.

5. Add the Meat: Carefully add your sausage and meatballs to the sauce, ensuring they are submerged. If you’re using braciole, add it now as well. Cover the pot and reduce the heat to low. Let the gravy simmer gently for at least 2-3 hours, stirring occasionally. This slow cooking process allows the flavors to deepen and develop.

6. Final Touches: Taste the gravy and adjust the seasoning if necessary. If the sauce is too thick, you can add a bit of water or more wine to reach your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer.

7. Serve: Once the gravy is ready, serve it over freshly cooked pasta or with crusty bread. Don’t forget to sprinkle freshly grated Parmesan cheese on top!

Flavor Profile of Italian Sunday Gravy:

Italian Sunday Gravy boasts a symphony of flavors that come together beautifully. The first taste is a perfect balance of sweetness from the tomatoes and a slight acidity that brightens the dish. The richness of the olive oil and the savory depth from the sautéed onions and garlic create a luscious base. As the gravy simmers, the flavors of the herbs infuse the sauce, offering fragrant notes of oregano and basil.

The texture is thick and hearty, with tender pieces of meat that practically melt in your mouth. The aroma is intoxicating, filling the kitchen with warmth and nostalgia, drawing family members to the table long before the meal is served. The mingling scents of simmering tomatoes, herbs, and meat evoke a sense of comfort and belonging, making it an unforgettable dining experience.

Benefits of Italian Sunday Gravy:

Italian Sunday Gravy is not just a delicious meal; it also offers several nutritional benefits. The primary ingredient, tomatoes, is rich in vitamins C and K, potassium, and antioxidants, particularly lycopene, which is linked to numerous health benefits, including reduced risk of chronic diseases. The addition of onions and garlic enhances the nutritional profile, providing fiber, vitamins, and anti-inflammatory properties.

The presence of protein from the meats helps in muscle repair and growth, making this dish a wholesome choice for family meals. When served with whole grain pasta or alongside fresh vegetables, it can make for a balanced and satisfying meal. Additionally, the communal aspect of preparing and sharing this dish fosters a connection among family members, promoting mental well-being and togetherness.

Serving Suggestions for Italian Sunday Gravy:

Italian Sunday Gravy is traditionally served over a bed of pasta, such as spaghetti, rigatoni, or penne, allowing the sauce to cling beautifully to the noodles. For a complete meal, consider serving it alongside garlic bread or a fresh green salad dressed with a simple vinaigrette.

You can also get creative with your serving options. Try layering the gravy in a baked dish with pasta and cheese for a comforting lasagna-style dish. Or, serve it with polenta for a hearty twist. Pairing the meal with a robust red wine, like Chianti or Sangiovese, enhances the flavors and creates an authentic Italian dining experience.

Storage Tips for Italian Sunday Gravy:

To store leftover Italian Sunday Gravy, allow it to cool to room temperature before transferring it to airtight containers. It can be kept in the refrigerator for up to a week. For longer storage, consider freezing the gravy in portion-sized containers or freezer bags. When properly stored, it can last up to three months in the freezer.

To reheat, simply thaw in the refrigerator overnight and warm it gently on the stovetop, adding a splash of water or broth if it has thickened too much. The flavors will continue to develop even after storage, making it a great option for meal prep or busy weeknights.

Conclusion:

Italian Sunday Gravy is more than just a recipe; it’s a heartwarming tradition that brings families together to enjoy delicious food and create lasting memories. With its rich flavors and comforting aromas, this dish is sure to become a favorite in your household as well. So gather your loved ones, roll up your sleeves, and dive into the joy of making this beloved Italian classic.

FAQ Section:

1. What is the difference between Sunday Gravy and marinara sauce?

Sunday Gravy is a hearty meat-based sauce that simmers for hours, while marinara is a quick-cooked tomato sauce that typically does not contain meat.

2. Can I make Italian Sunday Gravy ahead of time?

Yes, Sunday Gravy can be prepared ahead of time and tastes even better when allowed to sit. It can be stored in the refrigerator for a week or frozen for later use.

3. What types of meat can I use in Sunday Gravy?

Traditional meats include Italian sausage, meatballs, and braciole, but you can also use pork, beef, or chicken based on your preference.

4. Can I make a vegetarian version of Sunday Gravy?

Absolutely! You can substitute the meat with hearty vegetables like mushrooms and eggplant, and use vegetable broth for a rich flavor.

5. How do I know when the gravy is done?

The gravy is done when the flavors are well-developed, and the meat is tender. This usually takes about 2-3 hours of simmering.

6. What pasta goes best with Italian Sunday Gravy?

Traditional choices include spaghetti, rigatoni, or penne, but you can use any pasta that you enjoy.

7. Can I add other vegetables to the gravy?

Yes, you can add vegetables like bell peppers, carrots, or zucchini for added flavor and nutrition.

8. What can I do with leftover gravy?

Leftover gravy can be used for pasta dishes, poured over polenta, or even as a filling for baked casseroles.

Full Recipe

Italian Sunday Gravy

Ingredients:

Meatballs:
- 2 pounds ground beef
- 2 large eggs
- 1/2 cup milk
- 2 garlic cloves, minced
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1 cup Italian-style breadcrumbs

Sunday Gravy:
- 2 Tbsp olive oil
- 2 pounds short ribs
- 2 pounds beef sausage (spicy or sweet)
- 1 medium yellow onion, diced
- 2 carrots, grated
- 6 garlic cloves, chopped
- 1 cup red wine
- 3 (28 oz) cans Whole San Marzano Tomatoes with their juices, crushed by hand
- 6 oz tomato paste
- 3 cups water
- 1 cup fresh basil leaves, packed
- 1 sprig rosemary
- 2 bay leaves
- 1 Tbsp dried oregano
- Salt to taste
- Pepper to taste

Directions:

1. In a large bowl, whisk together the eggs, milk, minced garlic, Italian seasoning, salt, pepper, and chopped parsley.
2. Add the breadcrumbs and ground beef to the bowl. Mix gently by hand until just combined, being careful not to overmix.
3. Form the mixture into 1-2 inch meatballs and place them on a tray. Cover with cling wrap and refrigerate until ready to use.
4. In a large heavy-bottomed pot or Dutch oven, heat 2 Tbsp of olive oil over medium-high heat. Brown the short ribs on all sides, then remove and set aside on a plate.
5. In the same pot, brown the beef sausage links, then remove and set aside. Brown the meatballs in the pot, then refrigerate the sausages and meatballs until needed.
6. If necessary, add a bit more oil to the pot. Sauté the diced onion and grated carrots for 3-4 minutes until softened.
7. Add the chopped garlic and sauté for an additional minute.
8. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Allow the wine to reduce by half, which should take about 3-4 minutes.
9. Stir in the crushed tomatoes, tomato paste, water, basil leaves, rosemary, bay leaves, dried oregano, salt, and pepper. Mix well.
10. Add the browned short ribs back into the gravy. Cover the pot, reduce the heat to medium-low, and simmer for 2-2.5 hours, stirring occasionally to prevent sticking.
11. After the initial cooking time, add the beef sausages to the gravy and cook uncovered for 1 hour. If the gravy thickens too much, add a splash of water.
12. Finally, add the meatballs to the gravy and cook uncovered for another hour, stirring occasionally. Ensure the meats are mostly submerged in the sauce and maintain a gentle simmer throughout.
13. Towards the end of cooking, skim off any excess fat from the surface. Taste the gravy and adjust the seasoning with salt and pepper as needed.
14. Serve the Sunday Gravy over your favorite pasta shape, garnished with grated parmesan, fresh basil, and accompanied by crusty bread.

Enjoy this rich and hearty Italian dish with family and friends!