Italian Sunday Gravy

Instructions:

1. Prepare the Meatballs:

In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper. Mix everything together until well combined, but don’t overwork the meat, or your meatballs will be tough.

Form the mixture into 1-inch meatballs and set them aside on a plate.

2. Brown the Meatballs and Sausage:

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Brown the meatballs on all sides, working in batches if necessary, to avoid overcrowding the pan. Once browned, transfer the meatballs to a plate and set aside.

In the same skillet, brown the sausage links on all sides, about 5-7 minutes. Once browned, remove the sausages and set them aside with the meatballs.

3. Make the Gravy:

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the crushed tomatoes, tomato paste, sugar (if using), basil, oregano, red pepper flakes, salt, and pepper. Bring the mixture to a simmer and then reduce the heat to low.

4. Simmer the Gravy and Meat:

Once the sauce is simmering, carefully add the browned meatballs and sausages to the pot. Stir gently to coat the meat in the sauce. Cover the pot and let the gravy simmer for at least 2-3 hours, stirring occasionally. The longer it cooks, the richer and more flavorful it will become. If the sauce gets too thick, you can add a little water or broth to thin it out.

5. Final Touches:

After the gravy has simmered and the meatballs and sausages are tender, taste the sauce and adjust the seasoning with additional salt, pepper, or herbs as needed. Garnish with fresh basil leaves just before serving.

6. Serve:

Serve the Sunday gravy with your favorite pasta, like spaghetti, rigatoni, or ziti. You can also serve it with crusty bread to soak up all that delicious sauce. For an extra indulgence, top with a sprinkle of grated Parmesan cheese.

Why This Recipe Works:

• Slow-Cooked Flavor: The key to Sunday gravy is the slow-cooking process. Allowing the sauce to simmer for hours allows all the flavors to meld together, creating a rich, savory, and complex sauce that’s full of depth.
• Hearty Meatballs and Sausage: The meatballs and sausage add not only flavor but also texture to the dish. As they cook in the sauce, they infuse the gravy with their savory juices, making each bite more satisfying.
• Perfectly Balanced Sauce: The combination of tomatoes, garlic, onions, herbs, and a hint of sweetness (from the optional sugar) creates a balanced sauce that pairs perfectly with the meat and pasta.

Tips for Success:

• Make Ahead: Sunday gravy is even better the next day, so feel free to make it a day or two ahead of time. The flavors will continue to develop, and it’s an excellent dish for leftovers.
• Add Extra Veggies: If you like, you can add diced carrots, celery, or bell peppers to the gravy for extra flavor and texture.
• Use Quality Sausage: For the best flavor, use good-quality Italian sausage. You can choose between mild or spicy sausage, depending on your preference.
• Adjust Consistency: If the sauce becomes too thick, just add a bit of water or broth to reach your desired consistency. If you prefer a chunkier sauce, feel free to use crushed tomatoes instead of pureed ones.

Final Thoughts:

Italian Sunday Gravy is more than just a sauce—it’s a tradition, a family gathering, and a labor of love. Whether you’re serving it for a Sunday meal or a special occasion, this dish brings comfort, warmth, and a sense of togetherness. The rich, savory sauce, combined with tender meatballs and sausage, is a timeless recipe that will transport you straight to an Italian kitchen.

So gather your ingredients, take your time, and enjoy the magic that comes from a pot of simmering Sunday Gravy—a dish that not only fills your belly but warms your heart as well.