Sunday Gravy is more than just a dish; it’s a cherished family tradition that brings people together around the table. This rich, hearty sauce is a labor of love, simmered to perfection with a variety of meats, fresh herbs, and tomatoes. The aroma is intoxicating, filling your kitchen with warm, inviting scents that promise comfort and indulgence. Picture a slow Sunday afternoon where the family gathers for a meal that warms not just the belly but the soul.
I still remember the first time I made Sunday Gravy in my small apartment. I followed my grandmother’s recipe to the letter, which she had passed down for generations. The first taste was an explosion of flavor, and I could understand why this dish had become a staple in so many households. It’s simple, wholesome, and budget-friendly, making it an ideal choice for family dinners or gatherings with friends. I warmly invite you to try this recipe and create your own memories around the table.
Why You’ll Love This Recipe
- Simple & Quick: While it does simmer for a while, preparation only takes about 10 minutes, making it easy to set up and enjoy later.
- Irresistible Flavor: The combination of sweet and hot sausage, tender pork, and fresh herbs creates a flavor that’s both robust and comforting.
- Eye-Catching Appeal: This sauce is not only delicious but looks inviting with its rich color and hearty texture.
- Flexible Serving: Perfect served over pasta, as a filling for sandwiches, or enjoyed with crusty bread.
- Great for Freezing: Make a big batch and freeze leftovers for a quick meal anytime.
Ingredients You’ll Need
- 2 tablespoons olive oil: This adds a rich flavor and helps in browning the meat. Feel free to substitute with avocado oil if preferred.
- 1 lb pork shoulder or country style boneless pork chops, cut into large pieces: The pork adds depth; you can also use beef if you wish.
- 1 lb sweet sausage links, cut in half: Sweet sausage provides a mild flavor; Italian sausage is a great alternative.
- 1 lb hot sausage links, cut in half: Adds a spicy kick; substitute with chorizo for a different twist.
- 1 lb meatballs, frozen, thawed or your favorite homemade meatballs: These will enrich the sauce; use turkey meatballs for a lighter option.
- 2 medium Vidalia onions, or other sweet onion, diced: A sweeter onion blends beautifully with the other flavors; yellow onions will also work.
- 1 cup finely diced carrots: They add sweetness and balance; you can omit them if you’re not a fan.
- 5 garlic cloves, minced: Fresh garlic is essential for that aromatic base. Adjust according to your taste.
- 4 tablespoons chopped fresh oregano: Fresh herbs elevate the dish; dried oregano can be used if fresh isn’t available.
- 1 cup red wine (I used Chianti): The wine adds a depth of flavor; feel free to use chicken or vegetable broth instead.
- 56 ounces canned fire-roasted crushed tomatoes (2-28 ounce cans): These tomatoes add a smoky flavor; standard crushed tomatoes work too.
- 2 (28-ounce) cans pureed tomatoes: The puree thickens the sauce beautifully; if you want a chunkier sauce, add diced tomatoes instead.
- 3 tablespoons chopped fresh parsley: For a fresh finish, can use dried parsley in a pinch.
- 3 tablespoons chopped fresh basil: Sweet basil gives a lovely aroma; replace with dried basil if needed.
- 3 teaspoons granulated sugar: This helps balance the acidity; feel free to adjust more or less to your taste.
- Salt and pepper, to taste: Essential for bringing all the flavors together.
How to Make Sunday Gravy
- Brown the Meats: In a large, heavy Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the 1 lb pork shoulder and brown on all sides. Avoid overcrowding by working in batches if necessary. Once browned, transfer the pork to a large bowl.
- Cook the Sausages: Drain all but about 2 tablespoons of fat from the pot. Add the 1 lb sweet sausage and 1 lb hot sausage, cooking in batches until browned on all sides. Transfer these to the bowl with the pork.
- Sauté the Vegetables: Add the 2 medium diced onions and 1 cup finely diced carrots to the pot. Cook, stirring occasionally, until onions are softened and translucent, which should take about 5 minutes.
- Add Garlic and Oregano: Stir in the 5 minced garlic cloves and 4 tablespoons chopped fresh oregano, cooking for 1-2 minutes until fragrant.
- Deglaze with Wine: Carefully pour in the 1 cup red wine, scraping up the browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
- Combine and Simmer: Return the pork and sausages to the pot, add the 1 lb thawed meatballs, followed by the 56 ounces of fire-roasted crushed tomatoes and 2 cans of pureed tomatoes. Mix in the 3 tablespoons chopped fresh parsley, 3 tablespoons chopped fresh basil, 3 teaspoons granulated sugar, and season with salt and pepper to taste.
- Slow Cook: Reduce the heat to low and let the sauce simmer, partially covered, for 2–3 hours, stirring occasionally until the pork is fork-tender and the sauce has thickened. Adjust seasoning as necessary.
Storing & Reheating
Let any leftovers cool and transfer them to an airtight container; they’ll keep in the refrigerator for up to 4 days. For prolonged storage, freeze Sunday Gravy in a suitable container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop over low heat, giving it a gentle stir for even warming. Be aware that the texture may thicken upon reheating, so you might want to add a splash of water or broth to refresh the sauce.
Chef’s Helpful Tips
- Cooking the meat in batches ensures optimal browning; don’t rush this step for the best flavor.
- To deepen the sauce’s flavor, let it simmer low and slow; the longer it cooks, the better it gets!
- If you like a thicker sauce, don’t be afraid to let it simmer longer to evaporate more liquid.
- Adjust the sugar based on the acidity of your tomatoes; this is key for achieving the perfect balance.
- For extra dimension, consider adding a bay leaf while it simmers—just remember to remove it before serving.
Sunday Gravy is not just a filling meal; it’s a celebration of simple, wholesome ingredients that come together in harmony. Each spoonful transports you to a Sunday feast shared with family, where stories are exchanged, laughter fills the air, and everyone savors the flavors crafted from love and tradition. Gather your ingredients, and let this cherishable dish become a staple in your kitchen too!
Recipe FAQs
Can I use different meats for Sunday Gravy?
Absolutely! While the classic version features pork and sausage, feel free to experiment with beef or even chicken. Just be sure to adjust the cooking times based on the meat you choose, ensuring everything reaches a tender state.
How long can I keep Sunday Gravy?
In the refrigerator, Sunday Gravy can last up to 4 days. Just make sure it’s stored in an airtight container. For longer storage, consider freezing it for up to 3 months.
Can I make Sunday Gravy ahead of time?
Yes! In fact, many say that Sunday Gravy tastes even better the next day as the flavors meld together beautifully. Make it ahead, store in the fridge, and reheat when you’re ready to serve.
How can I serve Sunday Gravy?
There are numerous ways to enjoy this delectable sauce! It’s fantastic over pasta, spooned onto crusty bread for a hearty sandwich, or even as a dip for garlic bread. The options are endless!
Print
Sunday Gravy
Experience the irresistible flavors of Sunday Gravy, brimming with tender pork, savory sausages, and rich tomatoes. This easy recipe is perfect for a comforting family dinner or a gathering, delivering warmth and satisfaction in every bite.
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 lb pork shoulder or country style boneless pork chops, cut into large pieces
- 1 lb sweet sausage links, cut in half
- 1 lb hot sausage links, cut in half
- 1 lb meatballs, frozen, thawed or your favorite homemade meatballs
- 2 medium vidalia onions, or other sweet onion diced
- 1 cup finely diced carrots
- 5 garlic cloves, minced
- 4 tablespoons chopped fresh oregano
- 1 cup red wine, i used chianti
- 56 ounces canned fire roasted crushed tomatoes , 2-28 ounce cans
- 2 (28-ounce) cans pureed tomatoes
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 3 teaspoons granulated sugar
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork pieces on all sides and transfer them to a bowl.
- Drain excess fat, leaving about 2 tablespoons in the pot. Brown the sausage in batches, adding them to the bowl with pork once cooked.
- Add onions and carrots to the pot, cooking until onions are translucent.
- Stir in garlic and oregano, cooking for an additional 1-2 minutes. Pour in wine and deglaze the pot, reducing for 2-3 minutes.
- Return pork and sausage to the pot, then add meatballs. Incorporate crushed and pureed tomatoes, parsley, basil, sugar, salt, and pepper.
- Simmer on low heat for 2-3 hours, stirring occasionally until the pork is tender and the sauce thickens. Adjust seasoning as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a richer sauce, you can add more red wine while simmering.
Feel free to include additional vegetables like bell peppers or zucchini for more texture.
This dish can be made a day in advance as the flavors deepen overnight.
- Prep Time: 10 minutes
- Cook Time: 250 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
