There’s something magical about a simmering pot of Sunday Gravy with Meatballs — the rich aroma of tomatoes, garlic, herbs, and slow-cooked meats filling the kitchen. This beloved Italian-American classic, often passed down through generations, is more than just a meal — it’s a tradition of family, love, and comfort gathered around the table.
Whether you call it “gravy” or “sauce,” this hearty dish is the centerpiece of a perfect Sunday dinner.
🍅 What Is Sunday Gravy?
“Sunday Gravy” is a slow-simmered tomato sauce enriched with various meats — typically meatballs, sausage, and sometimes pork or beef ribs. Unlike a quick marinara, Sunday Gravy cooks low and slow for hours, allowing the flavors to deepen and the sauce to thicken beautifully. The result? A rich, meaty sauce that clings perfectly to pasta.
🥣 Ingredients
For the Meatballs:
1 lb ground beef
½ lb ground pork
½ cup breadcrumbs
½ cup grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1 large egg
Salt and pepper, to taste
2 tablespoons olive oil (for frying)
For the Sauce (Sunday Gravy):
3 tablespoons olive oil
1 small onion, finely chopped
4 garlic cloves, minced
2 cans (28 oz each) crushed tomatoes
1 can (6 oz) tomato paste
1 teaspoon sugar (to balance acidity)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon red pepper flakes (optional)
1 cup water or beef broth
Fresh basil or parsley, for garnish
Optional Meats (for authentic flavor):
4 Italian sausages (mild or hot)
1 lb pork ribs or neck bones
👩🍳 Instructions
- Make the Meatballs
In a large bowl, mix ground beef, pork, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Combine gently — don’t overmix or the meatballs will be dense.
Form into golf ball–sized rounds (about 1½ inches in diameter).
Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides until golden (they don’t need to be fully cooked — they’ll finish in the sauce). Set aside.
- Brown the Meats (Optional but Recommended)
If you’re using sausages or ribs, brown them in the same pan after the meatballs. This adds incredible flavor to your gravy base. Remove and set aside.
- Start the Gravy
In a large heavy pot (like a Dutch oven), heat olive oil over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and cook another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes — this deepens the flavor and thickens the sauce.
- Add Tomatoes and Seasoning
Pour in the crushed tomatoes, sugar, basil, oregano, salt, pepper, red pepper flakes, and water or broth. Stir well to combine.
- Simmer the Sauce
Bring the mixture to a simmer. Add the browned meatballs, sausages, and any other meats back into the pot.
Reduce heat to low and let everything simmer gently for 2½ to 3 hours, stirring occasionally.
As it cooks, the meats will become tender, and the sauce will thicken into a rich, flavorful gravy.
- Taste and Adjust
After simmering, taste the sauce and adjust seasoning — add more salt, pepper, or herbs as desired.
- Serve
Serve your Sunday Gravy over your favorite pasta — spaghetti, rigatoni, or ziti are classics.
Top with extra Parmesan cheese, a sprinkle of parsley, and a drizzle of olive oil.
Don’t forget a slice of crusty bread to soak up every drop of that delicious sauce!
🍽️ Serving Suggestions
Serve with a green salad and garlic bread for a complete Italian feast.
Pair with a glass of Chianti or Sangiovese for a
