nonna’s sunday gravy recipe

Written ByJenny Smyth Posted on
nonna's sunday gravy recipe
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The Best nonna’s sunday gravy recipe

I still remember the first time I tasted my Nonna’s Sunday Gravy. It was like a taste explosion in my mouth. I was just a kid, and my Nonna had made it for Sunday dinner, just like she always did.

The rich flavor of the sauce, the tender meat, and the perfectly cooked pasta all combined to create a dish that I would never forget. As I grew older, I began to appreciate the effort and love that went into making this classic Italian-American recipe. My Nonna’s Sunday Gravy is more than just a meal; it’s a tradition, a family heirloom that connects us to our heritage and to each other.

The key to this recipe is in the technique of making the gravy from scratch. It’s not just about throwing together some ingredients; it’s about creating a sauce that’s full of depth and complexity. My Nonna would spend hours simmering the sauce, adding in different ingredients and spices until it reached the perfect balance of flavors.

And then there’s the meat – tender chunks of beef or pork that are slow-cooked in the gravy until they’re fall-apart tender. But what really sets this recipe apart is the love that goes into making it. My Nonna would always say that cooking is not just about following a recipe, but about sharing love and care with those you’re cooking for.

And as I’ve grown older, I’ve come to realize just how true that is. As a result, this recipe has become more than just a meal – it’s an experience. Every time I make it, I’m transported back to my childhood Sundays spent around the dinner table with my family.

It’s a connection to my roots and to my loved ones that I cherish deeply. So if you’re looking for a recipe that will transport you back in time and connect you to your heritage, look no further than my Nonna’s Sunday Gravy.

Nonna's Sunday Gravy

Nonna’s Sunday Gravy

4.8 from 1697 votes

A rich, slow-simmered Italian meat sauce made with a mix of pork, beef, and Italian sausage. This hearty gravy is traditionally served over pasta and brings the warmth of a Sunday family dinner to your table.

Prep Time30 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 30 mins
Servings: 8Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Meat

1 pound bone-in pork shoulder, cut into large chunks
1 pound beef chuck, cut into large chunks
1 pound sweet Italian sausage links
2 tablespoons olive oil
Salt and black pepper to taste

For the Sauce

2 tablespoons olive oil
1 large onion, finely chopped
4 cloves garlic, minced
1/2 cup dry red wine
2 cans (28 ounces each) crushed San Marzano tomatoes
1 can (6 ounces) tomato paste
1 cup water
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon sugar
Salt and black pepper to taste
1/4 cup fresh basil leaves, chopped

👨‍🍳Directions

1Season the pork shoulder and beef chuck generously with salt and black pepper.
2In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
3Sear the meat in batches without crowding, turning occasionally, until deeply browned on all sides, about 8 to 10 minutes per batch.
4Transfer the browned meat to a plate and set aside.
5In the same pot, add the Italian sausage links and cook over medium-high heat, turning often, until browned on all sides, about 6 to 8 minutes.
6Remove the sausages and set them aside with the other meats.
7Pour off all but 2 tablespoons of the rendered fat from the pot.
8Reduce the heat to medium and add 2 tablespoons of olive oil.
9Add the finely chopped onion and cook, stirring frequently with a wooden spoon, until softened and translucent, about 5 to 7 minutes.
10Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent burning.
11Pour in the dry red wine and increase the heat to medium-high.
12Scrape the bottom of the pot with the wooden spoon to release any browned bits.
13Let the wine simmer until reduced by half, about 2 to 3 minutes.
14Add the crushed tomatoes, tomato paste, and water.
15Stir in the dried oregano, dried basil, sugar, and a pinch of salt and black pepper.
16Bring the sauce to a gentle simmer, then reduce the heat to low.
17Return all the browned meats (pork, beef, and sausages) to the pot, nestling them into the sauce.
18Cover the pot partially with a lid and let the gravy simmer over very low heat for 2 1/2 to 3 hours.
19Stir occasionally, and check that the sauce is at a gentle bubble, not a rapid boil.
20The meat should be fork-tender and the sauce thickened and deeply flavored.
21If the sauce becomes too thick, add a splash of water as needed.
22Remove the pot from the heat.
23Using tongs, transfer the meats to a cutting board.
24Let them cool slightly, then shred or chop the pork and beef into bite-sized pieces.
25Slice the sausages into rounds.
26Return all the meat to the sauce and stir in the fresh basil.
27Taste and adjust seasoning with salt and black pepper.
28Serve the gravy over cooked pasta, such as rigatoni or spaghetti, with a generous ladle of sauce and pieces of meat on top.
29Garnish with additional fresh basil and grated Parmesan cheese if desired.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 38g💛Saturated Fat: 12g❤️Cholesterol: 120mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 42g

📝Notes

For an even richer flavor, make the gravy a day ahead and reheat gently before serving. The sauce can be frozen for up to 3 months. Serve the meat as a second course or use it for sandwiches.

Watch Video Of How Nonna’s Sunday Gravy Works

This Nonna’s Sunday Gravy is always a good idea for any occasion because it feeds a crowd and tastes even better the next day. I love making it for family gatherings because everyone can serve themselves and there is always enough for seconds.

To store leftovers let the gravy cool then refrigerate in a sealed container for up to five days. Reheat on the stove over low heat adding a splash of water if it is too thick.

Serve over your favorite pasta with a sprinkle of Parmesan and crusty bread on the side. It is a meal that feels like a celebration every time.

❓ Frequently Asked Questions About Nonna’s Sunday Gravy

Q1: What is Sunday Gravy?

Sunday Gravy is an Italian-American dish made from scratch using ground meat, tomatoes, onions, garlic, and herbs. It’s typically served over pasta or rice.

Q2: What type of meat should I use?

You can use either beef or pork for this recipe – or even a combination of both.

Q3: How do I make the gravy from scratch?

To make the gravy from scratch, start by browning your ground meat in a pan before adding in your onions and garlic. Then add in your tomatoes and herbs before simmering until it reaches your desired consistency.

Q4: Can I make this recipe ahead of time?

Yes – you can make this recipe ahead of time by simmering it on low heat for several hours before serving.

Q5: Is this recipe healthy?

This recipe can be made healthier by using leaner meats and reducing the amount of oil used in cooking.

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