What is the difference between Authentic Italian Gravy and regular tomato sauce?

Authentic Italian Gravy is a long-simmered meat sauce where whole pieces of pork, beef, and sausage are braised directly in the tomato sauce for 3 to 4 hours. This extended braising transfers the collagen and fat from the meats into the sauce creating an incomparable body and richness. Regular tomato sauce contains no braising meats and simmers for a much shorter time producing a lighter fresher result.

What meats are traditionally used in Authentic Italian Gravy?

Traditional Sunday gravy typically includes a combination of braising cuts such as pork spare ribs, beef short ribs or chuck, sweet Italian sausage, and meatballs. Braciole (stuffed rolled beef), pork neck bones, and lamb are also used in various regional Italian-American family traditions. The key is using cuts with enough fat and connective tissue to enrich the sauce during the long simmer.

How long should Authentic Italian Gravy simmer?

A minimum of 3 hours at the lowest possible heat is needed to develop the characteristic depth, richness, and complexity that defines a proper Sunday gravy. Four hours produces an even more spectacular result. The sauce should maintain only the gentlest occasional bubble throughout the entire cooking time, never reaching a vigorous boil.

Can I make Authentic Italian Gravy in a slow cooker?

Yes, with the important caveat that you must still brown all the meats and caramelize the tomato paste in a skillet before transferring everything to the slow cooker. Skipping the browning produces a flat, one-dimensional sauce that lacks the depth created by the Maillard reaction. Cook on LOW for 8 hours for the most tender meats and richest sauce.

Authentic Italian Gravy The Ultimate Sunday Meat Sauce Recipe

Name: Authentic Italian Gravy The Ultimate Sunday Meat Sauce That Will Never Disappoint
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: Italian-American
Ingredients: 1 lb sweet Italian sausage links; 1 lb pork spare ribs or braising ribs; 1 lb beef short rib or chuck roast large pieces; 1 batch homemade or quality meatballs about 16; 3 tablespoons good quality olive oil; 1 large yellow onion finely diced; 6 cloves garlic minced; 3 tablespoons tomato paste; Two 28-oz cans whole San Marzano tomatoes crushed by hand; One 28-oz can crushed tomatoes; 1 cup dry red wine optional; 1 teaspoon granulated sugar; 1 tablespoon dried basil; 2 teaspoons dried oregano; 1 teaspoon red chili flakes; Salt and black pepper to taste; Fresh basil leaves for finishing

Description

A deeply rich and satisfying Authentic Italian Gravy with Italian sausage, braised pork ribs, beef, and meatballs slow-simmered for 3 to 4 hours in San Marzano tomato sauce. The ultimate Italian-American Sunday meat sauce tradition.

Ingredients

Scale

1 lb sweet Italian sausage links

1 lb pork spare ribs or braising ribs

1 lb beef short rib or chuck roast large pieces

1 batch homemade or quality meatballs about 16

3 tablespoons good quality olive oil

1 large yellow onion finely diced

6 cloves garlic minced

3 tablespoons tomato paste

Two 28-oz cans whole San Marzano tomatoes crushed by hand

One 28-oz can crushed tomatoes

1 cup dry red wine optional

1 teaspoon granulated sugar

1 tablespoon dried basil

2 teaspoons dried oregano

1 teaspoon red chili flakes

Salt and black pepper to taste

Fresh basil leaves for finishing

Instructions

1. Brown sausage ribs beef and meatballs deeply on all sides in olive oil in batches then remove and set aside

2. Cook diced onion in same pot 5 to 7 minutes then add garlic for 2 minutes

3. Add tomato paste and caramelize 3 to 4 minutes until deep brick red

4. Deglaze with red wine and simmer 2 minutes then add crushed tomatoes sugar and dried herbs

5. Return all browned meats to pot nestling into sauce

6. Bring to gentle simmer then reduce to lowest heat and partially cover

7. Simmer 3 to 4 hours stirring every 30 to 45 minutes until meats are fall-apart tender and sauce is deep red

8. Remove meats with tongs and adjust seasoning

9. Finish with fresh torn basil and serve over rigatoni or pappardelle with Parmigiano-Reggiano

Notes

Never rush browning the meats. Deep golden color is the entire flavor foundation.

San Marzano DOP tomatoes are strongly recommended for best flavor.

The sauce is genuinely better on day 2 and 3 after refrigeration.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Dinner Main Course
Method: Slow Simmering
Cuisine: Italian-American

Nutrition

Serving Size: 1 cup sauce with meat
Calories: 485
Sugar: 8g
Sodium: 720mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 38g
Cholesterol: 115mg

Keywords: authentic italian gravy, italian sunday gravy recipe, homemade meat sauce, slow-cooked tomato sauce, sunday sauce with meat