Sunday Gravy: A Taste of Home

The aroma alone transports me back to childhood Sundays at Nonna’s. The simmering pot, a bubbling cauldron of rich, meaty goodness, filled her tiny kitchen, spilling out into the hallway and beckoning us all to gather. It wasn’t just a meal; it was an event, a celebration of family and tradition, where stories were shared, laughter echoed, and the simple act of breaking bread together felt sacred. That Sunday Gravy was more than just tomato sauce; it was love simmering slowly on the stove.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 8-10 hours on low or 4-5 hours on high
• Total Time: 8 hours 30 minutes to 10 hours 30 minutes (on low) or 4 hours 30 minutes to 5 hours 30 minutes (on high)
• Servings: 10
• Yield: Approximately 12 cups
• Dietary Type: Not specified

Ingredients

• 1 lb sweet Italian sausage links
• 1 lb hot Italian sausage links
• 2 onions, chopped
• 2 teaspoons dried oregano
• 12 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 1⁄2 cup dry red wine
• 1 (28 ounce) can tomato sauce
• 1 (28 ounce) can diced tomatoes, drained
• 1 1⁄2 lbs flank steak
• 2 lbs pork spareribs, bone in and excess fat removed (country-style)
• 1⁄4 cup chopped basil

Equipment Needed

• Large pot or Dutch oven
• Slow cooker
• Paper towels
• Cutting board
• Knife
• Spoons
• Two forks

Instructions

1. Begin by browning the sweet and hot Italian sausage links in a large pot or Dutch oven over medium-high heat. Ensure the sausages are browned on all sides, developing a beautiful crust. This step is crucial for building flavor in the final gravy. Once browned, remove the sausages from the pot and place them on a paper towel-lined plate to drain excess grease. Set aside.

2. Add the chopped onions to the pot. Sauté them for approximately 6-8 minutes, or until they become quite soft and caramelized. As the onions cook, they will release their liquid, which will help deglaze the pot bottom, lifting up any flavorful browned bits from the sausage. This fond is essential for adding depth to the gravy.

3. Stir in the dried oregano and minced garlic and cook until fragrant, about 30-60 seconds. Be careful not to burn the garlic, as it can become bitter. The fragrant aroma indicates that the garlic has released its essential oils, enhancing the overall flavor profile.

4. Incorporate the tomato paste and cook for 1-2 minutes, until it loses its raw flavor and darkens slightly. Cooking the tomato paste concentrates its flavor, adding richness and intensity to the gravy. Stir constantly to prevent burning.

5. Pour in the dry red wine, stirring well to deglaze the pot and scrape up any fond stuck to the bottom. The wine not only adds a layer of complexity but also helps to loosen all those delicious browned bits that have accumulated during the earlier steps. Allow the wine to simmer for a minute or two, reducing slightly.

6. Transfer the contents of the pot into a slow cooker.

7. Add the tomato sauce and drained diced tomatoes to the slow cooker. The diced tomatoes should be drained to prevent the gravy from becoming too watery.

8. Add the drained sausages, flank steak, and country-style ribs to the slow cooker, ensuring that they are completely covered with sauce. Submerge the meats fully to ensure even cooking and maximum flavor absorption.

9. Cook on low for 8-10 hours or on high for 4-5 hours. The longer cooking time allows the flavors to meld together beautifully, and the meat becomes incredibly tender. Check the meat periodically to ensure it remains submerged in the sauce.

10. After the designated cooking time, carefully remove the spareribs and flank steak from the slow cooker. Place them on a cutting board to cool slightly.

11. Slice the flank steak into 2-inch pieces across the grain. This ensures that the steak is tender and easy to chew. Then, using two forks, shred both the steak and the pork into bite-sized pieces. Discard any bones and gristle from the spareribs.

12. Slice the sausages in half lengthwise. This allows the flavors of the sausage to fully infuse into the gravy.

13. Return all the shredded meats and sausages to the slow cooker and stir well to combine with the sauce.

14. Stir in the chopped basil and stir. The fresh basil adds a bright, herbaceous note that complements the richness of the gravy.

15. Serve the Sunday Gravy hot over your favorite pasta.

Expert Tips & Tricks

• Browning is Key: Don’t rush the browning of the sausage and the caramelizing of the onions. This is where the foundation of the gravy’s flavor is built.
• Meat Selection: While country-style ribs are recommended, you can experiment with other cuts of meat, such as beef chuck roast or short ribs, for a slightly different flavor profile.
• Wine Choice: Use a dry red wine that you would enjoy drinking, such as a Chianti or a Cabernet Sauvignon. The quality of the wine will impact the flavor of the gravy.
• Tomato Paste: Toasting the tomato paste deepens its flavor and adds a caramelized sweetness to the gravy. Don’t skip this step!
• Spice it up: For a spicier gravy, add a pinch of red pepper flakes along with the oregano and garlic.
• Make Ahead: This gravy is even better the next day. Make it a day in advance and store it in the refrigerator. The flavors will have more time to meld together.

Serving & Storage Suggestions

Serve Sunday Gravy hot over your favorite pasta, such as spaghetti, rigatoni, or penne. A sprinkle of grated Parmesan cheese and a drizzle of olive oil are the perfect finishing touches. Serve with crusty Italian bread for soaking up the delicious sauce.

Leftover Sunday Gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the gravy in freezer-safe containers for up to 2-3 months. Thaw the gravy in the refrigerator overnight before reheating.

To reheat, gently simmer the gravy in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	748.8 kcal	Not Specified
Calories from Fat	469 g	63 %
Total Fat	52.1 g	80 %
Saturated Fat	18 g	90 %
Cholesterol	170.7 mg	56 %
Sodium	1767 mg	73 %
Total Carbohydrate	18.2 g	6 %
Dietary Fiber	3.5 g	14 %
Sugars	9.4 g	37 %
Protein	48.9 g	97 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Replace the meats with hearty vegetables like mushrooms, eggplant, and zucchini for a vegetarian version. Add a can of lentils for extra protein.
• Spicy Gravy: Add a pinch of red pepper flakes or a chopped Calabrian chili to the sauce for a spicy kick.
• Wine Substitute: If you don’t have red wine, you can use beef broth or a mixture of tomato paste and water.
• Sweetness: Some people prefer a slightly sweeter gravy. You can add a teaspoon of sugar or a tablespoon of honey to balance the acidity of the tomatoes.
• Herbs: Feel free to experiment with other herbs, such as rosemary, thyme, or bay leaf, to customize the flavor of your gravy.

FAQs (Frequently Asked Questions)

Q: Can I use ground meat instead of sausage links?
A: While sausage links provide the best flavor, you can use ground Italian sausage as a substitute. Be sure to brown it well before adding it to the gravy.

Q: Do I have to use a slow cooker?
A: While a slow cooker is ideal for long, slow simmering, you can also make this gravy in a Dutch oven on the stovetop. Simmer over low heat for at least 3-4 hours, stirring occasionally.

Q: Can I use canned crushed tomatoes instead of diced tomatoes?
A: Yes, you can use canned crushed tomatoes as a substitute for diced tomatoes. The texture will be slightly different, but the flavor will be similar.

Q: How do I thicken the gravy if it’s too thin?
A: If the gravy is too thin, you can thicken it by simmering it uncovered for a longer period of time, allowing some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the gravy.

Q: Can I add other vegetables to the gravy?
A: Absolutely! Feel free to add other vegetables, such as bell peppers, carrots, or celery, to the gravy. Sauté them along with the onions for added flavor and texture.

Final Thoughts

Sunday Gravy is more than just a recipe; it’s a tradition, a legacy passed down through generations. It’s an invitation to slow down, gather around the table, and share a meal with the ones you love. Don’t be intimidated by the long cooking time – the results are well worth the effort. So, gather your ingredients, put on some Italian music, and let the aroma of simmering tomatoes and savory meats fill your home with warmth and love. I encourage you to try this recipe, make it your own, and create your own family tradition. Buon appetito!