Description
How to make classic Italian Sunday Gravy with tomatoes, herbs, and tender meats that fills your home with warmth and brings families together.
Ingredients
Scale
Meat Foundation
- 2 lbs Italian sausage, sweet and hot mixed
- 1 lb beef chuck roast, cut into 2-inch pieces
- 1 lb pork shoulder, cut into 2-inch pieces
- 6 oz pancetta, diced
Aromatic Base
- 1 large yellow onion, finely chopped
- 6 garlic cloves, minced
- 1/4 cup olive oil, extra virgin
- 1/2 cup red wine, dry
Tomato Foundation
- 28 oz crushed tomatoes, San Marzano preferred
- 28 oz whole tomatoes, hand-crushed
- 6 oz tomato paste
- 2 cups beef stock, low sodium
Seasonings & Herbs
- 2 bay leaves, fresh if possible
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh oregano, or 1 tbsp dried
- 1 tsp salt, kosher, plus more to taste
Instructions
- Brown Meats: Heat olive oil in a heavy Dutch oven over medium-high heat. Brown sausages, beef, and pork in batches, developing a golden crust. Don’t overcrowd the pan or you’ll steam instead of sear.
- Render Pancetta: Add diced pancetta to the same pot and cook until crispy and golden. The rendered fat will become your cooking medium, so let it get properly crispy for maximum flavor.
- Build Aromatics: Add chopped onion to the pancetta fat and cook until translucent, about 5 minutes. Stir in minced garlic and cook 30 seconds until fragrant but not burned.
- Deglaze Pan: Pour in red wine and scrape up all the browned bits from the bottom. Let it bubble and reduce by half, concentrating those flavors into liquid gold.
- Add Tomatoes: Stir in tomato paste and cook 2 minutes. Add crushed tomatoes, hand-crushed whole tomatoes, beef stock, bay leaves, and oregano. Return browned meats to the pot.
- Slow Simmer: Bring to a gentle bubble, then reduce heat to low. Partially cover and simmer 3-4 hours, stirring occasionally. The gravy is done when meat falls apart easily.
- Final Season: Remove bay leaves and stir in fresh basil. Taste and adjust seasoning with salt and pepper. Let rest 10 minutes before serving for flavors to meld perfectly.
Notes
- Don’t rush the browning step; proper caramelization creates the flavor foundation for the entire dish.
- The gravy tastes even better the next day after flavors have had time to meld and develop.
- Froze portions in meal-sized containers for easy weeknight dinners that taste like Sunday.
- Use San Marzano tomatoes if possible; their sweet flavor makes a noticeable difference in the final result.
- Keep heat low during the long simmer to prevent bitterness and ensure tender meat.
- Always let the gravy rest 10 minutes before serving for the best texture and flavor.
Allergy Information: None
Nutrition
- Calories: 485 calories
- Fat: 28g
- Carbohydrates: 12g
- Protein: 42g